Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab detailing the invention of classics

detailing the invention of classics like “ginger beef” and “Newfoundland chow mein

David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle)

Organized by primary ingredient

and what questions to ask when crafting a Bartender’s Choice

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab detailing the invention of classicsAncient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generationsno fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self described Appalachian Yeti Viking Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing meadarguably the worlds