Make Mead Like a Viking : Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
by Jereme Zimmerman
Editor: Chelsea Green Publishing Co
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A comprehensive guide on the use of the best ingredients and little material to create pleasure and savoury brew societies Ancient brewed societies both savoury and healing meads, beers, wines and wine, for millennia, using only intuition, history and know-how passed down through the generations – no fantasy, expensive equipment or necessary chemistry degrees.In Make Hydromel Like a Viking, Colonial, Fermentation, Passionate, and Described as “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead–without doubt the oldest alcoholic fermented drink in the world–maybe not only simple, but also entertaining.Armed with yeast carrying totem pole carrying yeast, readers will learn the techniques of soft, semi-sweet, dry and meads brewing, melomels of fruit (meads), metheglins (spicy meads), Ethiopian t’ ej, flowers and fine herbs meads, bragots, honey, beer, country wines, and even Viking grog, the opening of the Hydromel.In addition, Vikings aspirants explore: – The importance of the local and unpasteurized honey for both flavor and health benefits; – Why modern homebrewing practices, materials and working chemicals but are not needed; – How to grow and harvest herbs and collect wild, plants for use in healing, nutritious, and magical meads, – How to grow and harvest herbs and collect wild plants for use in healing, nutritional, and magical meads, – How to grow and harvest them.If you’ve been at the forefront
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