I’ve been putting more effort and interest into Viking-style brewing lately, and want to continue in this direction. I made a batch of unhopped, unboiled beer for Grand Thing a few weeks ago, and it came out pretty well. I made it with Munich malt (since I suspect their malt was darker than a pale or pilsner) that I mashed in 3-4 steps with some juniper berries and bog myrtle. I did not boil the wort, and pitched some bread yeast when it was coolish. It didn’t last very long, but it came out pretty well.
Right after that, I found Larsblog (thanks to Magnus) and read this about raw ale that made me really happy. I’m hoping to explore this further. If nothing else, it’s ready so quickly that it’s a perfect last minute something to make before an event.