The Vikings were seafaring Scandinavian people who raided and traded across Europe from the late 8th to the late 11th centuries. They drank ale as their primary alcoholic beverage, rather than beer which is more familiar today. Viking ale was an important part of their culture and daily life.
What ingredients were used in Viking ale?
Viking ale was made primarily from water, barley, and yeast. Hops were not used, as they were not introduced to Scandinavia until several centuries later. Other herbs, fruits, or vegetables were sometimes added for flavor or to preserve the ale. Common flavorings included bog myrtle, juniper, carrot, and maple.
Barley was the main grain used in Viking ale. It provided the sugars to be fermented into alcohol. Oats and wheat were also used on occasion. The barley was dried over a fire, then soaked in warm water to start the germination process. This allowed enzymes to be activated, converting the barley starches into fermentable sugars. The germinated barley was then dried again to stop further growth.
After drying, the barley was coarsely ground in a quern-stone. This produced the malt that would provide the sugar source for fermentation. The malt was mixed with warm water in a vat or large wooden container to make a mash. The sugary liquid was then drained off and boiled with herbs for flavoring. After cooling, yeast was added to ferment the ale.
How was Viking ale brewed?
Viking ale was brewed in a very simple process, without the sophisticated equipment used today. Each Viking household had its own brewing equipment and made ale for family consumption. Brewing was considered women’s work.
The basic steps were:
- Soak and germinate barley to produce malt
- Dry malt over a kiln or fire
- Coarsely grind malt using a quern-stone or mortar and pestle
- Mix ground malt with warm water to make mash
- Drain liquid from mash into kettle
- Boil wort and add herbs or other flavorings
- Cool boiled liquid
- Pour into fermentation vessel and add yeast
- Allow 1-2 weeks for fermentation
The mash was created by mixing the crushed malt with warm water in a wooden vat or trough. This allowed the malt sugars to dissolve into the water, creating a sugary liquid called wort. The wort was then strained through a sieve into a kettle and boiled with herbs for flavoring. Hop flowers were not used.
After boiling, the wort was cooled and poured into a wooden vessel like a cask or tub. Yeast was added, often by using a stick to stir the foam from a previous batch into the fresh wort to restart fermentation. The vessel was covered with cloth to keep out dirt while allowing the release of CO2. Fermentation took 1-2 weeks at room temperature.
The ale was then ready to drink. It likely had an ABV (alcohol by volume) around 4-6%. Viking ale was often served warm in horns or cups at feasts and celebrations. It did not keep long and had to be drunk soon after brewing.
What did Viking ale taste like?
Viking ale would have tasted quite different from the hopped beers we know today. Hops provide the characteristic bitterness in modern beer, while also helping preserve it. Without hops, Viking ale would not have had a bitter taste.
The flavors came primarily from the malted barley, yeast, and added herbs. It likely had a thinner, sweeter, and more porridge-like flavor than typical beers today. The various herbs, fruits, and vegetables added during brewing resulted in ales with their own unique flavors.
Common herbs like yarrow and bog myrtle added earthy, vegetal notes. Juniper provided some spice and pine-like flavors. Maple syrup gave a caramel sweetness, while roasted carrots imparted a hint of caramelized sugar. Other additions like cranberries and bilberries provided some fruitiness.
The overall flavor profile was probably tangy, moderately sweet, and mineral-like from the yeast. It would have been lower in hoppy bitterness and more accessible than heavily hopped beers today. The lower alcohol content also made Viking ale something that could be enjoyed in large quantities during feasts and gatherings.
What containers were used to store and serve Viking ale?
Vikings did not have glassware or ceramics. All their serving containers for ale were made from wood, horn, or metal.
For storing ale, large wooden barrels or tubs were used. These were made from staves of oak, birch, or elm wood bound together with willow or hazel strips. Such barrels held up to 150 liters of ale. Smaller wooden buckets and kegs were also used.
Animal horns from cows, oxen, or goats served as drinking vessels. These were trimmed, hollowed out, and often decorated with metal or stone work. Intricate horn cups mounted in precious metals were status symbols owned by chiefs and nobles.
Metal cups, tankards, and beakers were used by those who could afford precious metals. Vikings also drank from bowls and cups carved from natural materials like wood or bone.
Was the ale watered down?
Viking ale with its 4-6% ABV was considerably weaker than most beers today. However, it was still common to drink it diluted with water or whey. The alcohol would be diluted without losing the taste.
Serving strong drink undiluted was seen as excessive drunkenness. But when blended with water, ale could be consumed in larger quantities without intoxication. A common ratio was 1 part ale to 2 or 3 parts water or whey.
Diluting ale also made it safer to drink. The water sources available at the time were often unsanitary, leading to health issues if consumed untreated. However, brewing and fermentation made ale safer to drink than raw water. Diluting ale with water or whey purified the water while still preserving the taste.
Did Vikings also drink mead?
Yes, mead was another important alcoholic beverage in Viking society besides ale. Mead was an alcoholic drink made from fermented honey rather than grain mash.
Mead was simple and cheap to produce, since honey was readily available. The basic steps were diluting honey with water, adding yeast, and fermenting. Herbs, fruits, and spices were often added for flavor and preservation.
Mead was enjoyment at festivals, weddings, and noble feasts. Being sweeter than ale, mead was seen as an aristocratic drink, while ale was the daily drink of common people. Mead with a higher alcohol content was consumed by the upper classes.
So while ale was the daily drink for Vikings of all classes, mead was special beverage for occasions and the nobility. Most Viking households brewed ale regularly, but only those with access to beehives produced mead.
What led to the switch to hopped beer in later centuries?
Hops began being used in brewing in Germany starting in the 9th century AD. Over the next several centuries, the use of hops gradually spread north into Scandinavia and Britain.
Adding hops provided some key advantages over traditional herbs in brewing:
- Hops contain antimicrobial compounds that help preserve beer.
- They impart bitterness that balances the sweetness of the malt.
- They provide flavor and aroma that lasted longer than traditional herbs.
The spread of hops also coincided with the use of newer brewing equipment. Techniques like lagering produced clearer, cleaner-tasting beers that kept longer. Over many centuries, the use of hops and improved brewing methods led to the beers we are familiar with today.
Viking-style ales brewed without hops died out over the centuries as hopped beer became dominant. Their fruity, herbaceous flavors gave way to the crisper and more bitter taste of hopped ales and lagers that succeeded them.
Conclusion
In conclusion, Vikings brewed relatively simple ales from malted barley, with additions like herbs, fruit, and odd vegetables for flavor. Typical Viking ale was tangy, mildly sweet, and not bitter like modern beer. It was brewed using basic equipment at home, then served in vessels made from wood, horn, or metal. While less potent than today’s beers, Viking ale played an integral role in their culinary culture and society.