Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab Personal stories of mezcaleros

Personal stories of mezcaleros

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 Rosa Barganier of Corinne Dunbar's

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab Personal stories of mezcalerosAncient 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