The Vikings were known for their love of alcoholic beverages, which played an important role in their culture and daily life. In this article, we present the different types of Viking drinks along with traditional-style recipes so you can recreate and taste a piece of history at home.
1. Mead – The Most Iconic Viking Drink
Mead was undoubtedly the most famous and cherished drink among Vikings. It’s a fermented alcoholic beverage made from honey, water, and yeast. Mead was often consumed during celebrations and festivals and also offered as a gift.
Mead Recipe
Ingredients:
- 1 kg of raw, unfiltered honey
- 4 liters of water
- 1 packet of wine yeast (or beer yeast)
- 1 lemon (optional)
- Spices such as cinnamon, cloves, or vanilla (optional)
Instructions:
- Heat the water in a large pot to about 40°C. Add the honey and stir until fully dissolved.
- Let the mixture cool to room temperature. Rehydrate the yeast following the manufacturer’s instructions.
- Once the honey-water mix is at room temperature, add the rehydrated yeast. You may also add lemon juice and spices at this point for extra flavor.
- Transfer the mixture into a fermentation vessel with an airlock. Let it ferment for 4 to 6 weeks at a stable temperature (15–20°C).
- After fermentation, filter to remove sediment and spices, then bottle the mead in glass containers.
- Let it age for at least 3 months (or longer for deeper flavor).
- Chill and enjoy within 6 months for optimal taste.
2. Viking Beer
Beer was also a common drink among Vikings. It was typically brewed from barley, rye, or wheat and had a lower alcohol content than mead. Beer was consumed daily and was part of the Viking diet.
Viking Beer Recipe
Ingredients:
- 3 kg crushed barley malt (or a mix of barley, rye, and wheat)
- 15 liters of water
- 30 g of traditional hops
- 1 packet of beer yeast
Instructions:
- Heat 5 liters of water to 70°C in a large pot. Add the crushed malt and mix well. Keep the temperature around 65°C for one hour to convert the starches into sugars.
- Filter the sweet wort into another container, collecting as much liquid as possible. Rinse the grains with 5 liters of hot water.
- Bring the wort to a boil and add the hops. Boil for 1 hour.
- Remove from heat and cool the wort to room temperature. Rehydrate the yeast during this time.
- Once cooled, add the yeast and transfer the mixture to a fermentation vessel with an airlock.
- Ferment for 1–2 weeks at 18–22°C.
- Filter to remove sediment and hops. Bottle and age for at least 2 weeks.
- Chill and consume within 3 months for best flavor.
3. Fermented Milk
Fermented milk was another common Viking beverage. It was made by fermenting cow, goat, or sheep milk using lactic acid bacteria, resulting in a tangy flavor. It was usually consumed fresh and valued for its nutritional benefits.
Fermented Milk Recipe
Ingredients:
- 1 liter of pasteurized whole milk (cow, goat, or sheep)
- 2 tablespoons of plain yogurt or store-bought fermented milk (as starter)
Instructions:
- Warm the milk to around 40°C in a saucepan. Remove from heat.
- Stir in the yogurt or starter culture and mix well.
- Transfer to a clean container and cover with a clean cloth. Let sit at room temperature for 24–48 hours.
- Once thickened and creamy, refrigerate to stop the fermentation.
- Consume fresh within 7 days.
What to Remember About Viking Drink Recipes?
Whether it’s mead, beer, or fermented milk, Viking drinks were key elements of daily life and celebration. By trying these recipes, you can literally taste Viking history and immerse yourself in Norse culture. Feel free to experiment and adjust ingredients or steps to suit your preferences and lifestyle. Skål!