Viking Food Guy

Recreating the food and drink of the Viking Age (and others)

Browsing Posts tagged beer

As those of you who have read my past postings surely know, I think that fermentation is not only a) really neat but b) key to understanding what Viking food was like.  One of the best resources for those wanting to learn about fermentation at home is Sandor Katz’s book Wild Fermentation: The Flavor, Nutrition, […]

Projects

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Right now I’m planning on trying some new bread and dairy projects.  Last year I tried making some Ålandskt svartbröd, and just recently I found a reference to it having been described as sour “in the old days” as opposed to the sweet bread that is made today.  The modern version uses molasses and treacle, […]

I’m back from the weekend at West – An Tir War, and have to say that the food really worked out well.  Because I was camped with some of the best cooks from both Kingdoms, I ended up eating lots of stuff besides the Viking food I brought with me, so I’m still not sure […]

Almost there

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I think I’m just about ready for the camping event this weekend.  I got a new batch of sahti started over the weekend (actually two, a strong and a “small” sahti from the first and second runnings).  The Aland black bread is baked, I’ve got lots of hard tack, and a new batch of pickled […]

I’m starting to think about what food/equipment I’m going to bring to the War in a couple of weeks.  I’m going to bring all (as far as possible) Viking-possible food, and see how it works out for a long weekend. One thing I’m definitely planning for is fish for breakfast.  I’m a great believer in […]

In this article on traditional sahti brewing, the author mentions that some very traditional “sahti masters” do all their mashing in wooden tubs, and use heated stones added directly to the mash to raise it’s temperature rather than heating the water.  Hmmmm.  Given the typical sizes of the vessels found in a Viking context, this […]

I’ll be teaching a class next weekend on Preserved Foods in the Viking Age, so today I did some prep cooking for the class.  I started a batch of skyr which I’ll finish up this evening, made some sauerkraut with fresh dill weed, and made up a jar of pickled eggs that should be ready […]

I spent some time this weekend rereading some articles on Scandinavian dairy products in the 16th-early 20th centuries.  While obviously outside of the Viking period, there is a lot to be gleaned that could easily be applied to recreating Viking dairy products. The first is about what the author jokingly refers to as a Swedish […]

Over the weekend I started my third batch of sahti, which is essentially the folk small-beer of Finland, and what at least one author refers to as one of the oldest living beer styles.  I haven’t had a chance to try and construct the traditional mash tun made from a hollow log, so I had […]

Brewing

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In the last few months, I’ve started trying to do some brewing, in ways that fit with the Viking aesthetic.  I started thinking about what modern craft brewing (which I’ve done, and I love) does or doesn’t have in common with brewing as the Vikings must have done it.  The reality is, I don’t think […]