Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab Albany: Van Benthuysen's Steam Printing

Albany: Van Benthuysen's Steam Printing

Organized by primary ingredient

informative primer featuring expert tips and techniques

detailing the invention of classics like “ginger beef” and “Newfoundland chow mein

Paula Wolfert's copy

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab Albany: Van Benthuysen's Steam PrintingAncient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generationsno fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self described Appalachian Yeti Viking Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing meadarguably the worlds