Tag Archives: mead

Viking Blod

27 Oct

viking blod

Got this beaut of a bottle from my one love, The Beer Engine. This was my first mead so maybe my analysis of this style is skewed, or not as well informed.  First off, I LOVE the label, the bottle and the process of unwrapping this, my first mead.  The bottle is maybe a half inch-thick gunmetal enamel with some serious heft to it.  I honestly felt like a little girl at Christmas unwrapping a present she knows is going to be crazy awesome.

The color is a beautiful golden amber, unctuous against the glass like a thinner cognac. The aroma is so complex: honey, grass, a little musty like the inside of a hive or a dried up comb.  The flavor is sweet, boozy with a silky mouth feel. Warmed, the flavors are even silkier. Talk about a winter warmer, the warmth down the throat relaxes the body and makes you want to snuggle down in blankets by a fire.  It was pricey at $31 but I honestly believe it was worth it — it’s like having a snifter of warmed brandy only better, why shouldn’t we pay for quality?  Simply because it’s another style of fermented alcohol — one of the oldest styles of fermented beverages — doesn’t mean it shouldn’t deserve the respect that Maker’s Mark enjoys.  I think I just became a mead-head and possibly found my calling — a lady brewer of hard cider and mead.

viking blod+Beckwith apples

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New Haul

18 Oct

Got a new haul today from Grapes of Mirth at North Market where I was also picking up veal shanks from Bluescreek Farm Meats.  Very happy with my finds and the service at Grapes of Mirth.  The selection is starting to get slim for me so I’m looking for new spots since I’ve had almost everything there at this point.  Also, after a quick stop at home for fall break I ran up to the Beer Engine and grabbed some Viking’s Blod!!!  Gahhh, can’t wait to crack all these babies but for now it’s nose to the grindstone for school work and beer dinner fundraiser preparations.

yum yum

Pictured above from left to right:  Gouden Carolus Cuvee Van De Keizer Blauw/Blue, New Holland Charkoota Rye, Fantome Pissenlit, Bell’s Java Stout and Bell’s Double Cream Stout.

The hilarious part about the Fantome is that this saison is brewed using diuretic dandelions found in the region: “The yellow flowers are removed and dried in the sun, then soaked in water for a few days. The thick, dark dandelion “tea” that results is the basis for the Pissenlit, which is made also from traditional barley malt and hops. It resembles a classic saison beer – golden spritzy brew, strong and very flavorful, with a good hop bite. You may have to strain to taste the dandelions, but you know they’re in there.

It should be noted that uncooked, the dandelion has a diuretic effect and is known in France as Pissenlit (literally, “wet the bed” – this also happens to be the British folk-name) for precisely this reason” (http://ratebeer.com/beer/fantome-pissenlit/10959/).

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