What Kind of Alcohol Did the Vikings Drink?

When imagining the fermented beverages of the Vikings, most people think of mead, a honey-derived liquor. However, the Viking Age saw a variety of alcoholic drinks, influenced by local resources and traditions. This article delves into the types of alcohol the Vikings consumed, their production methods, and their significance in Viking society.

Types of Viking Alcohol

The main alcoholic beverages enjoyed by the Vikings were mead and beer, both of which were brewed from local ingredients. While mead was made from honey and sometimes added with fruits, berries, and spices, beer was crafted using grains such as barley, rye, and sometimes hops or bog myrtle.

Mead: The Drink of the Gods

Mead was the most prestigious alcoholic drink in Viking times, often referred to as the wine of the gods. Made by fermenting honey mixed with water, berries, and spices, mead was a luxury beverage enjoyed on special occasions. The production of mead was often associated with Norse mythology, symbolizing the gift of the gods. The exact ratio of the ingredients varied, but a common practice was to add juniper berries or other spices to enhance the flavor, rather than hops as is common today.

Beer: A Staple Beverage

Beers consumed by Vikings were different from the beer we know today. They were typically lower in alcohol, with mild versions around 1-2% alcohol content, while stronger versions could reach up to 10-20% for feasts. Unlike modern beers, Vikings used bog myrtle as a flavoring agent, which is now commonly used in the production of aquavit, a traditional Scandinavian spirit.

Production and Distribution

The production of beer and mead was often localized, utilizing the available resources. Vikings brewed beer using grains such as barley and rye. Beer was an essential part of daily life, providing a safe alternative to water that was often contaminated with harmful bacteria. In places like Iceland, dedicated brewers lived and worked in the area where the Icelandic parliament (Tingvellir) was held, producing and selling beer to the people attending the assembly, which took place for two weeks a year.

Evidence from Historical Sources

Historical sources, such as sagas, provide firsthand accounts of Viking alcohol production. One example is the short saga “lcorfa táttur,” which tells the story of a brewer who accidentally set fire to a woodland at Tingvellir and the subsequent legal proceedings. This saga underscores the importance of brewing to the Viking community and the potential consequences of brewing accidents.

Conclusion: The Blend of Traditional and Local Ingredients

Viking alcohol was a blend of traditional recipes and local ingredients. Mead was made using honey and local berries, while beer was crafted with grains and flavorings such as bog myrtle. These drinks played a significant role in Norse culture, serving both as a means of sustenance and a reflection of the society's spiritual and social values.

If you're interested in learning more about the alcoholic beverages of the Viking Age, consider reading 'Alcoholic Beverages and Drinking Customs of the Viking Age.'