Vikings and Mead

I've been thinking a lot about Vikings and mead lately, probably because I've recently started two batches fermenting in the basement: a spiced pomegranate and a pineapple coconut. It's funny how much mythology surrounds this drink versus what actually happened.

So here's the thing: Vikings didn't invent mead. Not even close. Archaeologists have found evidence of mead production in China from like 7000 BCE. That's roughly 8,000 years before the first Viking longship set sail. The stuff basically showed up independently all over the place: Africa, Greece, India. Turns out ancient humans everywhere figured out that honey + water + time = alcoholic goodness.

The Vikings were more like really enthusiastic fans who committed to the bit.

If you were an average Viking just living your life, you probably weren't sipping mead daily. Honey was scarce in cold Scandinavia. Making mead took time and resources. It was the special occasion drink; feasts, weddings, religious ceremonies, sealing important deals.

For everyday drinking? Most Vikings had ale or beer. It was cheaper, easier to make, and safer than water since the fermentation process killed off bacteria. Kids even drank weak versions of it. I've heard that even today in Germany you can get your kid a weak ale with dinner.

Kind of makes you appreciate having access to whatever fruit you can find for experiments. Right now I'm curious how the pineapple coconut will turn out. I didn't really plan it out all that much, I'm mostly winging it, but I've learned enough over the last year or so to feel pretty comfortable with that.

Okay, this part is my favorite. The Vikings didn't just drink mead, they literally believed it was magical.

There's this story about the Mead of Poetry. After a war between two groups of gods, they made peace by spitting into a bowl (yes, really). From that spit came Kvasir, the wisest being alive. Some dwarves killed him, mixed his blood with honey, and boom, magical mead that gave anyone who drank it the gift of poetry and wisdom.

Odin, being Odin, tricked his way into a mountain, seduced a giantess guarding the mead, drank ALL of it, and flew back to the gods as an eagle while spitting some out mid-flight. The stuff he spilled? That's why bad poets exist.

Also, in Valhalla there's a magical goat named Heiðrún standing on the roof eating tree leaves, and mead flows from her udders into a massive vat for fallen warriors. Norse mythology is something else.

Here's a fun fact that doesn't make it into the movies: brewing was women's work. The mistress of the household was in charge of making ale and mead. It was a respected skill, often passed down through generations.

Some families had "magic sticks". These were wooden stirring sticks that harbored yeast from previous batches. They'd use the same stick to start fermentation, basically an early form of yeast cultivation. I'm over here pitching EC-1118 and D47 from a packet, but they were maintaining yeast colonies on birch sticks for generations. That's dedication.

At big feasts, the lady of the house would serve the first drink to her husband, then work her way through guests by rank. She basically controlled the whole vibe of the party.

Did they actually drink from horns? Sometimes. Archaeologists have found plenty of drinking horns in Scandinavia, often decorated with silver or gold. But you can't set a horn down mid-drink without spilling, so they were more for ceremonial toasts.

For casual sipping throughout a meal? Wooden cups, bowls, imported glass for the wealthy. The famous Jelling Cup found in Denmark belonged to King Harald Bluetooth himself.

Mead's having a moment. Hundreds of new meaderies have opened in the last couple decades, and a lot of them lean hard into the Viking aesthetic. But I think what's cool is that the Vikings treated mead as more than just a beverage. It was about community, connection, marking important moments.

Maybe that's why it still resonates with hobbyists these days. In a world of mass-produced beer and cocktail trends, there's something deeply human about simply fermenting honey and water, waiting patiently, and sharing it with people you care about. It's a fun science experiment that also happens to be delicious and you can share it with your friends and family.

Anyway, that's where my head's been at since starting the spiced pomegranate and pineapple coconut batches. I even got some yeast similar to what the Vikings used for their ale and mead. I haven't decided what batch to use it with yet, but I'll try to keep posting updates on my batches here. TTFN. 🍺 🍯