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As previously mentioned, we're four anthropology students on a mission to make mead and meat like the Vikings did. It's been really fun so far, and incredibly interesting!

One major takeaway: thank god for Liquor Plus! Fermenting is time consuming. All joking aside, we've really been enjoying the fermentation process. We'll update you soon on our mead's progress. 

We've undertaken the task of Viking mead and meat production for a Viking archeology class. Take a look at some of the other projects that groups are tackling!

1) Viking Metallurgy: http://henryjonesapprentices.tumblr.com/ 

This group is attempting to re-create the small Thor's hammers that have been found throughout Scandinavia. They look like they've been having a lot of fun with this! Their blog is easy to follow and is filled with fabulous visual aids. 

Image source: http://henryjonesapprentices.tumblr.com/ 

2) Viking Wires: http://vikingwires.tumblr.com/

This group is attempting to experiment in a type of Viking chain-making, called Trichinopoly. It seems like a pretty difficult task! So far they've been doing an excellent job in tracking their trials and tribulations. 

Image Source: http://vikingwires.tumblr.com/

3) Viking Mead and Bread: http://vikingmeadandbread.blogspot.ca/

This group is also experimenting with mead-making. They're doing things a little different that we are. They've done a great job documenting their mead-making process so far. 

It's been interesting to see other group's participation in experimental archeology. We can't wait to see the final result!

Makin' Mead

For our first meeting we started mead production. Mead is a fermented honey and water alcoholic beverage that is typically flavoured with fruits, spices or hops. It's similar to wine in alcoholic content, usually ranging from 14-16%. Mead has been referred to as 'the common drink of the masses,' (Thickner Edwards, as quoted in Hagen, 2006, p.226). It's believed mead has been consumed in Europe since the first millennium A.D., most likely originating in the middle-east (McGee, H. as cited in Hagen, 2006).

It was really important to us to start fermenting right away -- mead takes some serious time to ferment! the flavour is richer and more wine-like when there is ample fermentation. We first stared our mead on September 26th and it will ferment until roughly November 7th.

We used this following recipe:

• one gallon of water
• 2 lbs of unpasturized honey
• one package of yeast
• two cloves
• one cinnamon stick
• a pinch of grated nutmeg
• small box of raisins

Production:

1) First, we grated the nutmeg

2) Next, we added all of the ingredients together

3) After adding all the ingredients, we shook it all up until it dissolved (it takes awhile - it's one good arm workout!)

4) Next, we let the mead aerate for about a minute.

5) We then stored the mead in a large container and stretched a ballon over top that had a few holes poked into it.

A couple notes about our process and production:

1) Unfortunately not a lot is known about Viking mead production. We're using an amalgamation of  information from contemporary production and academic sources. 

2) Of course Vikings would not have plastic balloons or containers available to them. Unfortunately, our group is on a strict student budget! We could not afford to purchase glass wear and an air-lock (we asked around to our beer-making friends, but unfortunately they were either using their fermentation supplies or they took them back home over the summer). This may have a change in the outcome of the mead, which we will account for in our final report.

3) At first glance, you may think that the spices we used were too exotic. However, spices such as cinnamon, cloves and nutmeg have been traded since the 2nd century throughout Europe. The Vikings were proficient traders (and raiders), believed to have traded as far as central Asia. There is strong evidence to believe that they had access to these spices.

If you have any questions about our mead production, please ask!

Bibliography:

FORTE, A., ORAM, R.D., and PEDERSEN, F., 2005. Viking Empires. England: Cambridge Press.

HAGEN, A., 2006. Anglo-Saxon Food and Drink. England: Anglo-Saxon Books.

MITCHNER, M., 1987. Evidence for Viking-Islamic Trade Provided by Samanid Silver Coinage. East and West 37(1), pp.139-150.

WARD, C. 10/17/2013 - last update, Alcoholic Beverages and Drinking Customs of the Viking Age. The Viking Answer Lady.
Available: http://www.vikinganswerlady.com/drink.shtml [Oct, 17, 2013].

THE NATIONAL HONEY BOARD., n.d., Making Mead: the Art and the Science. 
Available: http://www.honey.com/images/downloads/makingmead.pdf

A little bit about us

This blog is dedicated to the trials and tribulations of four anthropology students' quest to re-create the best Viking mead and traditionally-processed Viking meat you've ever tasted. We'll be experimenting with various forms of Viking protein preparation as well as fermenting our own mead. Through these experiments we'll further research the protein and spice availability to the Vikings and methods of production.

For these food and drink production experiments we hope to answer the following research questions:

1) How did the resources the Vikings had available to them (through trade, hunting, etc) influence their food results and preparation?

This answer to this question will vary based on the location of the Viking Age group we are discussing -- the Vikings were all over the place! We intend to account for this geographic variation by creating (to the best of our abilities given the published research) a comprehensive list of Scandinavian and British-Isles Viking Age resources.  Also, this question will have a big effect on mead flavouring! 

2) What protein was most commonly available in the Viking period and how was it processed for consumption? 

This question is much like the last one - the answer will vary based on the location of the Viking group. Also, the answer will be different depending which social class we choose to focus on. Again, we will attempt to produce a comprehensive list, but in terms of experimentation we will choose one location to replicate their protein consumption processes. 

3) What is the most palatable and convenient form of protein production?

The Vikings had several forms of protein production (notably boiling meat, or roasting over a coal fire). We plan to try several different variations of meat production to see what works and tastes the best. In terms of taste we'll have to be careful in our judgement. What tastes good to us may not taste great in terms of Viking palates. 

Although we're hoping for a smooth experiment with no road blocks, there may be a few challenges along the way. Most notably, finding resources that fit both the the Viking-Age criteria and our measly student budgets. Protein and exotic herbs can be very expensive! We'll try to find the sales, or work with small protein samples. Another issue is the methods of cooking production: hearths are not commonly found in homes today! We intend to cook over a fire, and re-create the "Viking Experience" to the best of our abilities. Lastly, we may have to tweak some recipes based on health concerns of Viking food and drink production.

It's guaranteed to be a fun experiment (we're making mead... how could it not be?). Hopefully all goes according to plan! Stay tuned for more updates. 

-Lindsay S. 

If you'd like to do some further reading on Viking diets and see where we've begun our research, take a look at these sources:

SHORT, W.R, and SHORT, S.R. "Hurstwic: Food, Diet, and Nutrition in the Viking Age." Hurstwic: Food, Diet, and Nutrition in the Viking Age. Hurstwic, n.d. [October 9th, 2013].

BARRETT, J.H. and BEUKENS, R.P., 2001. Diet and Ethnicity during the Viking Colonization of Northern Scotland: evidence from fish bones and stable carbon isotopes. Antiquity, 75(287), pp.145-154.

ARNEBORG, J., HEINEMEIER, J., LYNNERUP, N., NEILSEN, H.L., RUD, N. and SVEINBJORNSDOTTIR, A.E., 1999. Change of Diet if the Greenland Vikings Determined from Stable Carbon Isotope Analysis and Carbon 14 Dating of their Bones. Radiocarbon, 41(2), pp. 157-68.

LINDERHOLM, A., HEDENSTIERNA JONSON, C., SVENSK, O., and LIDEN, K, 2008. Diet and Status in Birka. Antiquity, 82 (316), pp. 446-461.