Viking Beer: Brewing Tradition, Culture with 25 Recipes is a serious exploration of how beer and mead shaped Viking society. Simon Fenn shows how ale was governed by law, tied to midwinter rituals and household obligations, and central to feasts, hospitality and status. You will learn how Norse brewers malted barley, heated mash with fire‑cracked stones, fermented in wooden vats and flavored their drinks with juniper, bog myrtle, yarrow and berries when hops were unknown. The book draws on archaeological finds, legal codes, saga references and experimental brewing to rebuild a lost craft.
In the final section, twenty‑five historically informed recipes translate research into practice. Each recipe explains ingredients, method and context, with options for modern kitchens. From basic barley ale and juniper beer to grog‑style hybrids and honeyed meads, these recipes invite you to experience the flavours that once filled Viking halls. This book will appeal to home brewers, historians, reenactors and anyone interested in the real daily life of the Norse world.
