Brewing with Egil: On Nordic “Grog” and How I (Sort of) Totally Called It

A mid-cycle update?! Madness! Pandelerium! Falling skies and cohabitating felines and canines and other social currency references!

Several people have pointed me at some very recently published research coming from Dr. Pat McGovern regarding Norse brewing. If you’re a nerd like me who is conversant with science, the paper is available for free from the journal – ain’t open access grand? McGovern’s analysis of biochemical residues reveals that the ancient Danes may have drunk a concoction of honey, grains, local fruits (cranberries), possibly imported grapes, and local herbs.

Sound familiar? Well, it did to me – because I reached this conclusion independently in February 2013. I presented it as an SCA class in April of 2013, and of course I made my poster a bit after that.

Yeah, I totally called it.

Physical evidence? I don’t NEED that.

But who’s counting, right? Certainly not I. Truth be told, I was not the first person to come to that conclusion; Ian Hornsey reached a similar conclusion in 2003 in his book  A History of Beer and Brewing.

Until now, the primary issue in figuring out Viking-age booze was the small matter of a near-complete absence of physical or written evidence. No finished product has been recovered, no obvious brewing facilities have been found, and few pieces of ancillary equipment exist. In addition, there is no written method documenting any alcohol production by the Norse – they weren’t a writing-centric society, and even the few written works that do exist don’t bother with something as simple as alcohol production.

My research pulled together linguistic, literary, and indirectly-related archaeological evidence to build a plausible paradigm for Viking-age brewing – including figuring out what ingredients may have gone into it.

McGovern’s findings represent the first complete physical evidence pointing to actual ingredients that may have plausibly been involved in producing Norse alcohol – and that evidence completely supports the hypotheses I’ve been developing for over a year now!

Now, granted, the time period of his findings pre-dates the age of the Vikings – but my current research combined with this new evidence makes a very compelling case for its continuation. In addition, the presence of multiple sugar residues in a vessel is not de facto evidence that all of those were mixed into the same beverage – but considered in conjunction with my research, the case is certainly strong that it was probably being done. And the residue evidence is still not evidence of any particular processing technique – so the paradigm and processing research I’ve done is still fairly speculative.

Really, it’s the processing and goal that matter the most; a brewer could technique a set of ingredients and produce several radically different beverages simply by altering his processing technique. The question is then: what are you trying to accomplish, and how can you accomplish that?

Some of the evidence recovered by McGovern does help tie into the processing methods that I and others have begun to reconstruct. For example, one of the analyzed residues contained evidence of resins derived from birch and pine. I had previously speculated that wooden vessels were likely used as both mash tubs and fermentation vessels – they may have even been used to store finished product for a time. I’ve speculated that a birch and fir vessel may have been used to ferment some part of this product – an excellent avenue for dissolving tree resins. Merryn Dineley has worked on reconstructing mash houses using wooden troughs or vats and hot stones – depending on the wood, the hot water will extract various resins with great efficiency. Either of those methods could account for the presence of the tree resins in McGovern’s findings.

The evidence regarding the presence of grape sugars is also particularly interesting, as it constitutes the earliest evidence of the fermentation of the grape in northern Europe to date. It shows that ancient cultures were trying to – and able to – get their hands on the grape for a long long time. It’s most likely that grapes were still comparatively rare in Denmark and farther north – so their inclusion likely represents a person of wealth and status. It also helps reinforce the cultural parity between these ancient strong drinks and wines – occupying the same cultural purpose, it makes sense that they would perhaps share ingredients when possible.

So I’m excited! Largely because dammit I was right. It’s always good to get solid evidence confirming a speculative hypothesis.

Next up: reconstructing artifacts to pin down the processing method.

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Cooking with Njall: Salt Burning, Take Two

A while back, I discussed a failed experiment in Viking-era salt production. The idea was to burn some Icelandic kelp, and use the residue as a “salt” of a sort. It didn’t really seem to do anything, and so I moved on.

But I’ve never been the type to just leave something alone. I’m a scientist, after all – I can’t accept that something is a bad idea until I’ve done it at least 5 times.

Rigor is very important.

I’ve had the remnants of my experiment kicking around in a Mason jar for a while now, so I figured what the hell – let’s give this another go. Refine the technique and try something new.

Salt Experiment Redux 1

I promise I am not making explosives.
Probably.

We were recently down in North Carolina visiting some of my fiancee’s friends (fellow SCA types), and Solvarr gave me a fantastic idea: do a water extraction of the charred crap, and boil that.

In the picture above, I’ve mixed 50 g of charred kelp with 100 g of water, and allowed it to steep for ~30 minutes. The idea is to attempt to extract the salts from the solid phase, separate the liquid, and boil it down to solids.

This seems like something that may have plausibly been done in the Viking era, albeit with fairly different equipment. Recall the various bits of language revolving around “salt” in Old Norse: salt-brenna (“salt-burning”), salt-fjara (“salt-beach”), and salt-ketill (“salt-kettle”). We also see words referring to two different colors of salt: hvíta-salt (“white salt”) and svarta-salt (“black salt”).

The “salt-ketill” was something I hadn’t explored before, but it makes some sense. Ash or char the kelp in a kettle (potash anyone?), mix it with water, strain out the solids (maybe with an open-weave cloth of some kind), and boil the hell out of it. Pliny makes mention of boiling seawater, and this technique is also alluded to later by Olaus Magnus, so there seems to be precedent for the generation of salt by boiling water. Adding kelp ashes would effectively increase the solute concentration, which would in turn improve yield (making better use of precious fuel).

A relatively recent excavation of a Viking-age house in Iceland (paper courtesy of Hrefna) shows an area of high salt concentration in the house. The authors suggest it to be an area used to store kelp ash – they suggest for wool dying, but of course, they could have other uses. It does show that Vikings may have generated and stored ashed and/or charred sea plants for various uses – so mixing some with water to boil into salt seems completely feasible.

Salt Experiment Redux 2

Continuing the fine tradition of putting weird things in my mouth.

After steeping, I strained the stuff through a coffee filter and squeezed the crap out of it. All in all, it generated 42 grams of the above-pictured black liquid. I lack proper volumetric measuring equipment, so I can’t effectively estimate the density of the liquid. No matter – I’m going to boil the crap away and weigh the solids. Into the pan it went, and onto the stove:

Salt Experiment Redux 3

I’m pretty sure I belong on a watch list somewhere.
Still not making explosives.

Holy crap, it worked! I got…stuff! Stuck to my pan! My fancy copper-core frying pan that cost more than I’d like to admit!

Note to self: in the future, use a cheaper pan.

This process didn’t smell nearly as badly as the initial charring experiment did. There was something of an off odor, but that was mostly due to dirty electric stove coils – though there was a hint of kelp in the air.

I scraped the solid crap into a bowl for display purposes. It was a mostly-dry salt, with a bit of residual moisture (think fleur de sel or other hand-harvested sea salt) and a variety of colors. There was some fine grey ash mixed in as well, indicating a fairly complete combustion. We likely did completely combust the kelp during the charring – we just couldn’t separate the ash from the remnant matrix.

Salt Experiment Redux 4

Right? Almost like I planned for this to happen.

After all was said and done, I had ~5 grams of that stuff up above left. So from 150 grams (50 grams kelp/100 grams water) to 42 grams liquid to 5 grams solid. Given that the kelp meal itself is 10% salt by weight, this seems like a pretty efficient extraction method! 50 grams go in, 5 grams come out. Not too shabby, doubly considering the small quantities in use.

As is tradition, the ultimate test lay in putting that shit in my mouth.

My friends, I made salt.

There’s a hint of kelp and something burned, but no real grit. Fairly crystalline texture and appearance. Very salty. Complex tasting, too – like an interesting sea salt. No funky aroma – just a hint of burnt nothingness.

It worked. Kelp ashes + water + fire = salt.

This is not the only method I tried tonight: I also attempted a different manner of direct-fire burning. I’d bought some metal mesh screen material, and this time tried building a fire underneath the charred kelp, figuring that increased oxygen flow would do the trick.

Nope.

Salt Experiment Redux 5

Also not making drugs. Or explosives.
Or salt.

I tried several configurations (the tin can there was used as a chimney starter and to try to contain the heat), but to no avail. I got the damn stuff glowing like charcoal, gave it lots of oxygen, stirred it around, left it alone, dumped lighter fluid on it – nothing.

Charred kelp meal is evidently the most flame-retardant substance known to man.

This is probably a byproduct of the configuration of the kelp – it just will not conduct oxygen and heat in such a way as to promote combustion. I’m sure that sheet kelp would actually combust like fuel – but they may very well have still mixed the ashes with water to produce the salt, as that is a good way to separate the gritty crap from the useful salt.

So my proposed method for salt production involves:

1) Charring or ashing kelp

2) Mixing that product with water

3) Separating the solids

4) Boiling the remaining liquid until only a residue remains

I have yet to experiment with actually using the stuff like salt – but at least now I have a process that will allow me to get rid of my remaining 50 pounds of kelp meal!

Future experiments will involves meat curing and fish salting using this product, to see what properties it would impart on the food. Salt is, after all, fairly fundamental in food chemistry, and the exact type of salt used can radically alter a product.

Different kettle materials can also affect the product. Iron pots, for example, will leach iron into the final salt – affecting the chemistry and flavor of any food made with it, and the diet of those who ate it.

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Of course, this all assumes that they were even using salt for food preservation. A redditor from the Faroe islands posted some pictures of traditional Faroese fermented lamb (skerpikjøt, which literally means “sharp meat”) over in /r/meat:

Fuck it, you win.

They slaughter the lambs in October, hang them up in a shed for a couple of months, and then eat them. Mind you, the average temperature in the Faroes at this time ranges from 4 – 8 C, so the whole place is basically a giant refrigerator. No salt, just the breeze from the North Sea blowing through the shed constantly. Air-dried and mold-covered. And they eat the stuff raw, like prosciutto but with more microbial action. It also has a very very strong gamey flavor.

My ancestors ate some weird shit, man.

Hell, they still do.

So that’s what’s in store for this series: weird-ass foods, which will eventually be coupled with weird-ass beers.

You know you love it.

Decorating the Truth

I’ve spoken before about the practice of writing praise poetry as a skald, and spoken at length about the importance of carefully authoring your life story. When we consider these two things together – praising others with careful authorship – we run into an interesting consideration of historical accounts: the decorated truth.

I wrote a poem a little while ago, as part of an SCA job duty – my task was to write a poem commemorating the deeds of a particular group of warriors at the Pennsic War. Now, I couldn’t actually make it to Pennsic this past year, so that put me in an odd position. How do I write a truthful accounting of something I never actually witnessed?

That, my friends, is the function of the storyteller.

The world was joyous – wealth and peace were
found in all the lands – few were troubled.
But idle minds and idle souls
flourished in those fair fields of plenty.
A sin begat a greater sin,
and soon the ills of ailing hearts
tainted and tortured the track of men –
evils arose to wreak their doom.
Far to the west was found a cleftland
stretching deeply – still it is so named.
Deep in the belly of boiling earth
was birthed a beast of burning rage.
Of ache and hurt – of heart-woe and
sinful vengeance was sired the monster.
The enemy of man was eager to work
his schemes and plots through the sky-burner.
The worm of flames on wings of smoke
took to the sky and scoured the land.
It razed cities and ruined farmland –
its greed begat a grief profound.
Too little it owned – the land was ripe
and rich with prizes it possessed not.
Its wanting grew for want of grace,
and with it grew the rage of the wrathful demon.
To the East it gazed – a gainsome plot
it thought that place – a prize to claim.
From the air it loosed an oily flame-gout
and landed in the ruins it left behind.
Where trees once stood now stained earth
alone could be found – no life survived.
The woodlands rusted like weapons of iron
where the creature stopped – still they are so named.
To the north lay the linden-halls.
A cry went out – the oaks of battle
moved to reclaim their calloused soil!
Fierce the fighting – the flame-clash of
sturdy trees of trials was felt in
every land – and in every hearth.
Terrible their losses, but at last the woods
of wounding-poles repelled the corruptor!
Back to the west the wyrm retreated –
fleeing at once the wasted rustlands.
To fairer fields far it hastened,
to tend its wounds – and tender its revenge.
A host of the dead it dragged from the grave –
tattered banners and bloody flags
raised from the depths – red with corpse-mud
that cuprous lake – it is called this still.
In the East rallied an army valiant,
with strong-limbed and long-remembering
warriors eager as wolves at the feeding.
They marched to that place – that mire of death –
to meet the host of the hell-fiend
and put an end to the evils of men.
Hall-Konr lead them – that hero of old –
none since the Geat were known as well!
Met at midfield the mass of spears –
no din of swords since was as deadly.
The fiercest of men fell to the past –
but the pure souls of savage Tygers
welled in their breast as they battered the foe!
Soon they pressed the sea of rotting
back to their graves – that ground they took
and that lake was cleansed – cleared its good name.
But victory was brief – that villain with fury
descended from the sky and scoured the ranks.
Its hell-fires flooded the plain
and rent to ash the ashes of valor.
Countless their dead – their courage faltered –
no blades could bite that beastly hide.
Mighty Hall-Konr hacked at the fiend,
but stony claws struck him to the earth.
Slinked and stalked the serpent of hell
to the fallen liege, that lion of men.
A great breath it gathered to loose
a river of death – a red flame-sea.
The gout erupted – but razed no man,
the shower parted by a shield of iron.
Clad in a byrnie of black and gold
was an oak alone – lost is his name.
That brave warrior buffered his king –
saved his sovereign from certain death!
With dwarf-steel he struck at the beast,
hewed its hide with a hungry blade.
The wretch howled and hurried away –
but he grabbed its tail with a grip of iron.
Then homeward hied the hell-fiend and foe –
and never again were they known to roam.
The day was won by a warrior unnamed –
a hero hidden in the heart of battle.
All that remained was the mantle he’d worn,
a scrap of fur from the frozen north.
Said the warriors who’d watched as he fought
that strong as ice he stood his ground –
a frozen mountain – a frigid beorg
of stone and snow – and still we are so named.

So, nothing in this poem ever actually happened, not in the sense of some hard testable demonstrable reality. It does, however, contain truth of a sort.

The poem is dense with references to SCA-specific geography and history (like “Hal-Konr,” which is Old Norse for “hill-royal” and is a reference to Richard of Mont Royal, first king of the SCA), the central one of which is the unnamed warrior clad in black and gold – the colors of the Snowberg tabard. I mean, sure, there was never a dragon that raised the undead or some dude with a magical sword that beat it – but there are certainly acts of valor attributed to the people who form the unit.

I have a friend who is fond of saying that she “never lets the facts get in the way of the truth,” at least when it comes to storytelling. And that’s really a good way of looking at it. A storyteller is not a camera – we do not take pictures nor record video.

Rather, we tell the sort of truth” that is felt, rather than that which literally occurred. We recount the feelings, emotions, and connections that bind a group together. The facts matter less than the effect or the perceptions of each person, and that’s what we choose to remember.

I used to think my grandfather was 8 feet tall, at least when he sat us kids down to tell us nonsense stories about Indians living across the lake. And I lived my life reacting to my grandfather as though he was that tall – I gave him my attention and paid him heed. So what if he was shorter than me? My emotional connection to him rendered him taller in my perception, and that connection is as “real” as numbers on a tape.

We forget sometimes that our emotions are real things – the byproduct of biochemical reactions that proceed in discrete pathways. We can manipulate stimuli to produce reliable results. Feeling sad or happy is as real as pain or glycolysis. The result is a bit different, but so be it – does that make it less valid? Of course not!

When we recount stories or memories or really any event in the past, we’re really recalling our perceptions and interpretations of those events. We are biased and fallible. Different eyewitnesses will recount the same tale differently because they all experience a literally different reality – nobody’s brain “sees” the same information; that’s why eyewitness testimony is so unreliable. Your brain creates a literally different reality than that which exists in someone else’s brain. Your memory is the way it happened – for you.

So if we all experience different events, and we all remember them differently, why focus so much on literal truth? I mean, sure, we often need to know what “really” happened – but if you’re telling a story about this party you threw this one time, why not let the tale grow taller in the telling? This is part of crafting your own story – you choose how you will be remembered, and how you will remember other things. By letting a story grow larger, we emphasize our emotional connection to it and the connection we share with those who experienced the same thing.

Yeah, we can burst someone’s bubble: “That’s not how that happened!” I’ve been there and done that. But y’know what, life can be pretty shitty much of the time. Instead of relentlessly pursuing factual accounts, it can be nice to let some whimsy take over – and remind us of the parts of life that we truly cherish.

Those are things worth celebrating and decorating. The nuts and bolts of how it happened? Well, that’s not as important as the effect the events had on you – and if you choose to remember it being a bit greater than reality, so be it. Truth is not limited to a blow-by-blow retelling of objectively true information – your reactions to information are also a part of that truth. Those reactions govern how you behave, right? You live your life as though they’re real – so just make them real.

And then kill the stupid cat before it lets your secret out.

This is how to get attention on the Internet, right? Pictures of cats? That’s the real moral of the story – put a cat in it, and people pay attention.

Brewing With Egil: To Leaven or Not To Leaven?

By now, most of you should have at least a vague understanding of the brewing process I’ve speculatively identified in the Viking age. Of course, most of that work has been book research tied together with a handful of demonstrative experiments.

My next “phase” is to begin drilling down and deeply analyzing each step of the process. Is that the right grain? What’s the angle on that bucket supposed to be? Should I try to get a custom lava flow produced so that I can correctly mimic the mineral composition of the basalt quernstone finds prevalent in the Viking era?

Will this stuff ever be good?

These questions will all be answered in due time.

To recap my process:

1) Biscuit: A “biscuit” consisting of a combination possibly including grains (primarily barley and oats), legumes, oil seeds (flax and false flax), local herbs, and salt is produced. The ingredients are mixed together in some proportion (possibly according to individual household taste), steeped in water for a time, dried over a kiln or fire, ground into flour, turned into a biscuit, and baked until dry.

2) Food/Medicine: Biscuits are mixed with hot water, or heated with water, until a liquid results. That liquid, if unfermented, can serve as a quick food item (think chicken stock or broth); when fermented (by being poured into a specialized bucket dedicated to the task), the resultant liquid may be used as a medicine.

3) Booze: The leftovers from medicine production are “grut” or “gruit,” and will consist of brewing dregs – spent grain, settled yeast, and herbs. If a yeast raft is floating on top of the medicine, that could be scooped off and used to start an alcoholic drink. It is also possible that sweet liquor could be dumped into the medicine bucket on top of the dregs of a previous batch. In either case, exudates from the medicinal beverage are used to start alcohols – using any combination of honey, fruit, and grain sugars.

Today, I’m going to attack a portion of #1: the biscuits. Since I recently ran out of my biscuit supply, I figured this would be a good time to experiment with a couple of items in the production technique!

It's cool, nature. I don't really need any more bacon.

It’s cool, nature. I don’t really need any more bacon.

So this was originally going to be an experiment in more “proper” grain drying techniques. I was going to construct a pseudo malting kiln in line with the specifications of the era, and fuel it with the proper items – typically local hardwoods, plant detritus, and dung.

Perhaps it’s for the best that my plans were snowed out – I’m not sure if my tastebuds are prepared to handle the delicate cornucopia of flavor that can only be provided by a good shit-smoked malt.

Another time.

Fortunately, I have other questions to answer. As you will remember, I’ve made a biscuit product before. Trouble is, I’ve been working from whole grain in the husk – and I have no real way to de-husk the grain. Consequently, I’ve been grinding husk along with the grain whenever I produce flour – and the husks radically change the consistency and flavor of the biscuit.

Viking-era querns would very likely be much better about separating grain from husk. I’ve been using a food processor to make flour, and the blades shred the husk material. A basalt quern is more analogous to my modern malt mill – it “squeezes” the grains out of the husks and then continues to grind them away. The husks should be left far more intact than they would be with a food processor, and consequently you’ll get a much smoother dough. This is corroborated by Viking-era bread finds, which very rarely show very minimal contamination with husks. This implies some kind of fairly adequate bolting/winnowing process that separates grain and husk quite adequately.

To deal with this, I’m trying out a different grain: gluten-free steel-cut oats. This also has the advantage of being safe for my fiancee to consume, should she desire so. Ideally, I’d find gluten-free sproutable oats – they would actually undergo a fairly vigorous malting during the soaking. Those are hard to find, though, and I have the steel-cut version available to me – so that’s what I’m using until I can find a suitable replacement.

I’ve also been curious about prospective biscuit preparation and drying methods. Archaeological evidence has been interpreted to indicate unleavened biscuit products – but the root texts I’ve considered describe a sourdough processing method. Perhaps it’s possible that the biscuit finds are actually sour-leavened – after all, sourdoughs are much more dense than pure yeast doughs, so they may appear to look unleavened in archaeological finds.

Then there’s the matter of metal contamination. Evidence shows that many of these biscuit breads exhibit small holes contaminated with iron. The current interpretation is that the biscuits were baked, and then strung or carried on some sort of iron wire hanger. Seems to me, though, that you could make your dough, put it in disks on some wire, string the wire across a cooking fire, and have the biscuits dry while you do other things. Serves to explain the iron contamination, and seems to fit a little better into the idea of a home processing system – it makes use of already-active cooking or hearth fires that we know were present in the home.

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The first step is to mix and soak the ingredients. Here, I’m going with a roughly equal proportion of grains and “other stuff.”

By volume, I’ve got a mix of 3 parts steel-cut oats, 2 parts flax seeds, and 1 part imported Icelandic herbs (well, it was 1/2 part, but they were dried – so I figured that after soaking, it’d be closer to 1 part).

This is sort of a callback to the Talmudic instructions: equal parts grains and safflower. In this case, my “equal part” of non-grain is a combination of oil seeds and herbs – both are found in Viking-era “breads.”

To steep the stuff, I’ve chosen to use saltwater. I don’t yet have a solid grasp of Viking-era salt production techniques (but keep an eye out for my “Cooking With Njall” series, debuting soon!), and my current understanding is that salt was somewhat harder to get in Iceland than in other places. Seawater, however, would be plentiful – and since the grains have to be soaked in water, it kind of makes sense to me that they may just used seawater. The Atlantic is roughly 3.5% salt, so I mixed up a brine in that concentration (35 g of salt per liter), and added enough of it to the mix to cover the grains.

As you can see above, I started with ~1/2 L of dry ingredients, and after two days of soaking, it nearly doubled in volume! I’m not sure how long they’d steep the grains, but something like “until all the water is absorbed or the grains stop soaking up more” seems like a reasonable metric. Easy visual indicator. That’s what I went with.

After that, the grains are dried and ground into flour.

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This is where the fuel experiment would have happened, but as it New Yorked all over my yard, I was relegated to my very non-Viking electric oven. A temperature of 250 F seemed reasonable, and I kept the door cracked to keep constant airflow. The idea was to attempt to emulate something of the convection system of a kiln. In the future, I’m going to build a small-scale replica of an appropriate kiln or oven, in order to properly dry this grain.

One thing to note is that we don’t tend to find grain kilns in the Scandinavian countries themselves. Most sizable kilns seem to be concentrated in northern Scotland; this implies to me a transition towards a more centralized quasi-industrial production system later in the Viking era (around the mid-10th century). Earlier, it’s plausible that small-scale grain processing was done using the same facilities that were available in the home. Ultimately, if you’ve got a heat source, you can dry grain somehow. It’s conceivable that Viking-era cooking fires and/or sunken ovens could pull double duty as grain drying devices.

Once the grains were dried, I pulverized them in my coffee mill. Terribly Viking, I know. Quern stones from the era appear to be made of dense sandstone (called “gritstone” today) or lava rock – particularly basalt. The majority of finds of rotary hand querns are basalt, actually. Soon as I have a source of basalt, there will be a hand quern.

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At this point, I decide to run another little experiment: leavened or unleavened biscuits? I prepared two batches of dough.

The first was 1/2 c flour and 1/3 cup of water with a bit of yogurt whey and bread yeast. This was mixed thoroughly, covered, and left at room temperature for 24 hours.

The second was prepared the next day, right before baking: 1/2 c flour, 1/3 c water. Knead into a dough.

Both had the consistency of wet clay, though the sour-leavened dough felt somewhat lighter and spongier than the unleavened dough. Each log of dough was shaped into 7 biscuits, each approximately 5 cm in diameter and 0.5 cm thick, in accordance with the majority proportion of Viking-era “bread” finds.

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I wanted to see if there was any difference in the resilience of the two doughs when baked on wires. If the biscuits were actually baked directly on some kind of metallic wire, they’d need to be resilient enough to stay put during baking.

Archaeological finds suggest iron wire, but I didn’t have any locally available. The Norse did have copper, and I could find untreated uncoated copper wire – so that’s what I went with for now. I strung the two different batches of biscuit along copper wires, attached them to the oven, and allowed them to dry (again at 250 F).

This drying method would seem to fit with the home processing scale likely in place earlier in the era. You’d probably be working up small-ish batches of biscuit, and it might not necessitate taking a trip out to a communal bread oven or otherwise taking up a lot of cooking space. String them on some wires over an already in-use fire, though, and you can make very efficient use of space and heat.

In the first picture, the unleavened biscuits are at the front, and the sour-leavened biscuits are at the back. In the second picture, sour-leavened biscuits are on the left, and unleavened are on the right.

As you can see, the sour-leavened biscuits did not hold up to being baked directly on a wire – 4 out of 7 fell off during baking. However, the unleavened biscuits held up like champs – every single biscuit remained on the wire during the entire process. This seems to mesh pretty well with the archaeological finds – unleavened breads exhibiting small holes contaminated with iron.

You can see in the third picture that the “bread” has a coarse, mealy texture. The biscuit is resilient, but yields to being bitten. There was a very slight taste difference between the leavened and unleavened biscuits, but nothing really worth noting. They were mostly identical apart from the differences in resilience.

So what happens if I mash the stuff?

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It’s surprisingly not bad! One biscuit cooked in 1 cup of hot water yields a rich broth-like beverage. Two biscuits per cup makes a porridge-like substance. Seems to be a versatile and easy-to-use food package. Need broth? Throw a biscuit in a bowl and heat it with water. Want something thicker? Another biscuit.

The broth itself had a toasty aroma with a hint of spice, and a hint of rich sweetness. It reminded me very vaguely of liquid gingerbread. The flavor was quite pleasant – warm, with a good thick mouthfeel, hints of nutty and toasty flavors, and a slight background of some kind of unidentifiable spice. It’s somewhat reminiscent of Ensure – and really, that makes sense with my “nutritional beverage base” take on things.

I’ve got plenty of biscuits leftover – more than enough to try fermenting the stuff and testing it out.

While small, these experiments serve as a proof-of-concept for some small, technical parts of the process – the biscuit base could indeed be made unleavened from a mixture of grains, oil seeds, and herbs, and be successfully baked after being strung on metallic wire.

This has also confirmed for me that, most likely, the dough was not leavened prior to being baked. Of course, it’s also possible that a more thorough leavening could change things – but why go through all that extra effort when not leavening just works?

Of course, there’s a lot of equipment to change up. A proper kiln, a lava quern, soapstone bowls for heating – but the principle seems to be viable. From here, the liquid could be fermented, and the exudate used for alcohol production.

Next time, I’m going to work on drilling down some more fermentation specifics. For now, though, keep your feet warm and your cups full!

Brewing With Egil: A Picture is Worth 1000 Words

Or is it 10,000 words? I dunno, numbers were never my strong suit – that’s why I’m a microbiologist!

Whatever. This is going to be a first for me, folks: a post of fewer than 500 words.

I’m shocked.

I promise that I will return to my regularly-scheduled ego-stroking pontification in my next post.

In an efforts to yet again collect, explain, and outline just whatever the hell it is that I think I know about Viking-era brewing, I’ve come up with a nice visual representation of my research pathways. The goal is to eventually make a fully-hyperlinked drawing, where you could click on any part of it and get more information. Pop you over to a specific reference. All that good stuff.

If you get really really drunk, and look at it sideways, and also have some brain damage, it kinda makes sense.

If you get really really drunk, and look at it sideways, and also have some brain damage, it kinda makes sense.

Alright, so that probably doesn’t explain shit to most of you. But! I thought this was a neat little diagram, so I used it as the centerpiece of a much more useful bit of summary: a poster.

Yes, that’s right – I’m going legit. Posters all up ins. Paper to follow. Publication? It could happen!

I don't fuck around.

I don’t fuck around.

Click that picture for the embiggened version. Go ahead. You know you want to.

I don’t know if I need a new hobby, or if I’ve found exactly the right hobby.

I promise, this will all eventually lead to beer.

And that’s it! Look at that! Short and sweet!

Maybe I should just unnecessarily kill some whitespace. Y’know, to keep with tradition.

 

 

 

 

 

 

 

 

 

There we go. Much better.

Until next time!

Brewing with Egil: Holy Hell, It Doesn’t Suck! (Or: Crossing the Streams)

Last time, I talked at length about my latest failure in reproducing Viking-era ale: concentrated essence of vodka-soaked hot dogs.

Can you taste it yet? Can you imagine the cornucopia of flavor in your mouth? The delicious salty smokey flavor of highly-processed extruded meat product, coupled with the mouth-puckering taste of soured honey water, wrapped in the delicate aroma of a half-digested lunch?

My friends, science is dangerous. It removes that part of the brain where “common sense” usually resides, and causes us to put unwise things in our mouths.

Repeatedly.

But today is not a day for unwise mouths. Today is a day of triumph! The hot dog wars are won! And I’m going to tell you about it!

It’s funny every damn time.

So my latest attempt at making this stuff saw a revisit of my approach. After considerable additional research and discussion with various people, I envisioned a two-part production system for Viking boozemahol: part one involves producing an iteration of a non-alcoholically fermented nutritive/medicinal grain beverage, and then using that product to start a larger quantity of sweet liquor.

I added oil seeds back to a dried malt biscuit (made using peat malt) at a rate of 1:1 by volume, to mimic the ratios documented in the Talmudic description of “zythum” (1/3 grain, 1/3 oil seed, 1/3 “salt” or probably “brine”). The biscuit was already salted, so it was a matter of tossing in some oil seeds. I used a 1:4 biscuit/seed mix (1/2 cup crushed biscuit and 1/2 cup flax seeds), mixed into a quart of water and heated slowly on the stove. The product allowed to cool, and then poured into a Mason jar. Add yeast and wait a while (about a week), then strain the liquid out.

The nutritive beverage essentially serves as a yeast production medium, allowing the yeast to multiply without actually producing significant alcohol. They also digest the grains and assist in extracting oil from oil seeds in the process, creating a sort of nutritive “liquid bread” that could also be used as a medicine. This actually makes a lot of sense; yeast require unsaturated fatty acids (read: plant-derived oil) during growth to synthesize their cell walls, and some nerds have run experiments confirming that, indeed, adding oil to a yeast starter greatly promotes yeast growth – more than even oxygenation.

The experiment above was an interesting one: the filtered liquid had the consistency of oil, was slightly carbonated, had no discernible alcohol (despite having gone for a week), and tasted fucking awful and smelled even worse.

Imagine vomit plus slightly rotting grain and a vague hint of olives. Then put it in your mouth.

That, my friends, is science.

Those who have been following along for a while may remember that my initial research already pointed me at this conclusion – that is, two different production streams for grain beverages in the ancient world: an unfermented or lightly fermented medicinal/nutritive beverage, and a strong alcoholic drink. I had previously thought those two streams were separate, but shared common ingredients. This latest production method essentially involves crossing the two streams at the exudate of the medicinal beverage.

“When someone asks you to cross the streams, you say ‘Back off man, I’m a scientist!'”
I believe this constitutes the greatest density of social currency ever dropped in one place.

In other words, the processing method for making this medicinal beverage would also produce useful byproducts that could be employed for producing other things. Recall that Pliny describes a use for Egyptian “zythum” (or rather, its “spuma”) as a cosmetic applied to the face. Given the oil content of the product I produced, I can see this being rather plausible. Vegetable fats plus vitamins from growing yeast would likely make an excellent facial moisturizer or similar skin treatment. My previous post also discussed my reasoning for seeing this as a precursor to an alcoholic beverage; Anglo-Saxon vocabularies and leechdoms indicate that “gruit” might mean something like “dregs,” both “zythum” and “beor” carry warnings against consumption by pregnant women (indicating that common ingredients may exist in both), and the 14th century Le Ménagier De Paris mentions using “leveçon de cervoise” to start an alcoholic drink.

With all that in mind, I tried it out. I mean, the big question is: does it work?

BwE - The Jug of Stuff BwE - Things In and Around My Mouth

I had ~400 ml of weird oil stuff from the above experiment. I mixed that with 1.6 L of honey-water (which itself was concocted from 320 mL of honey and 1280 mL of water), and have been letting it do its thing for about 5 days now. I literally tasted it an hour ago, and it’s awesome. It’s light, pleasant-to-drink, slightly carbonated, somewhat alcoholic, and has a nice balancing character that I can only presume is added by the medicinal compound. Oddly enough, it smells something like salted olives (which isn’t too surprising, given that it contains both salt and unsaturated vegetable fat); there’s no olive flavor, though there is definitely a savory component that is balancing the sweetness one would normally encounter in such a beverage.

I omitted fruit this time around (so as to not have too many flavors mucking things up), but plums or polar berries would go quite well in this beverage.

And so, I am pleased to report tentative success! We’ll see how this product develops as it continues to age – though I suspect that it would’ve been drunk relatively early on in the Viking era.

———————————————————————————

Restating the Process

I’ve been told by some that navigating this work is an onerous task, and trust me – it ain’t that easy for me either. So I’m going to attempt a written recap with links to my evidence/prior work; down the road, I hope to construct a sort of “roadmap” that diagrams all the connections between my various findings and pieces of evidence, to help people (including me!) navigate the murky waters of speculation.

I. Medicinal/nutritive grain beverage (MNGB):

Both Pliny and the Talmud discuss the product called “zythum,” which is described as a combination of grain, oil seeds and/or herbs (unclear from the text), and salt or brine; a medicinal use is indicated. Pliny discusses it in conjunction with other grain products (one of which is “cerevisa”), and outside of the context of alcohol. He indicates a similar use for all of the products. Pliny also discusses numerous other remedies derived from barley, and discusses the grain/herb/salt/oil seed compound “polenta” and its uses as a nourishment/medicine.

The Anglo-Saxon vocabularies compiled from the 9th to 12th centuries indicate that the word “eala” is cognate with “cerevisa,” which is one of the grain beverages also discussed by Pliny in his mention of “zythum.” He indicates similar uses between the various products, which I say serves to demonstrate possible similarities between the products. The AngloSaxon leechdoms indicate several medicinal preparations, many of which make use of “eala/ealu/ealo,” all of which are synonymous.

Thus, I conclude a degree of continuity between “zythum,” “cerevisa,” and “eala.” All three appear likely to be forms of a nutritional/medicinal grain drink. The probable ingredients for the nutritional/medicinal grain beverage are grain, oil seeds, salt, and possibly herbs. Pliny’s mention of “spuma” likely indicates that yeast were a factor in the drink, though it was probably not an alcoholic beverage.

Archaeological evidence shows that Vikings had small unleavened “breads” consisting of grains, oil seeds, and local herbs.

II. Strong (likely alcoholic) drink

Beór is seen in the vocabularies as being cognate with “hydromel” or “mulsum.” The leechdoms indicate that pregnant women should avoid drinking it, or else they will give birth prematurely. This is listed separately from precautions against drunkeness, indicating that beór is special in some regard. “Zythum” carries a similar warning, despite being glossed with a different drink (“cerevisa”); it is plausible that the two drinks share some kind of linkage.

Beór is glossed differently than eala, and the two are listed as separate options for certain preparations in the leechdoms. This indicates that beór and eala are separate products with different considerations. In some rare cases, the two appear connected by the gloss “sicera,” indicating that while they are separate products, they are probably related in some capacity. Beór is the etymological root of the modern word “beer.” It appears repeatedly in Anglo-Saxon literature, and is defined in Bosworth-Toller as “strong drink.” This gives it a separate context of use from “cerevisa,” primarily associated with celebrations.

It appears that beór is different from, but related to, “cerevisa” and consequently “zythum.”

The poem “Alvissmal” seems to indicate a relationship between the Norse “ol” and the Anglo-Saxon “beor.” In the literature, “ol” is similarly associated with celebrations.

III. Using “gruit” from MNGB to make a strong drink

Bosworth-Toller indicates that “grut” is a remnant of another product: “condimentum cerevisae.” It also means “fine meal,” and is glossed accordingly (with “pollis” in the vocabularies). “Grut” is the etymological root of “gruit,” commonly understood today to indicate a mixture of herbs used for flavoring beer.

In the Treatise of Walter de Bibbesworth, we find a word glossed with “grout” that is meant to be of wheat or barley, used in conjunction with malt to produce an alcohol. This falls in line with the meaning of “grut” as “fine meal,” and also indicates its use (somehow) in fermentation.

The 14th century Le Menagier de Paris talks about leveçon de cervoise used to start an alcoholic beverage.

My conclusion is that “gruit” was likely a grain byproduct that remained after the fermentation of some other beverage. The leavings or some other exudate would be used to produce an alcohol. Given that the word occurs in conjunction with words related to “cerevisa” quite frequently, I speculate that “gruit” is derived from “cerevisa” and/or “zythum.” This would mean that “gruit” also contains herbs and residual oils from the oil seeds in the product; the herbal connection is supported by inclusion of “gruit” in the leechdoms, and further serves to explain how “gruit” came to be associated with a purely herbal product later on.

Given that “beor” and “zythum” carry similar pregnancy restrictions, it seems plausible that one is used to make the other. More than likely, the initial medicinal product is filtered and used for its purposes, and the remaining dregs are used as a starter for an alcoholic beverage. “Zythum” uses safflower oil, and the Viking-era finds have flax seeds; both can be abortiofacients in sufficient quantity, so there seems to be an element of truth to that.

The use of a “starter” beverage to make a “strong” beverage is reflected throughout history and the modern era.

Likely, a specialized vessel was used for preparing the medicinal beverage, as I previously speculated. The strong drink could be derived from honey, fruit, malt sugars, or any combination thereof. Merryn Dineley is researching the equipment Vikings may have used to convert grain starches to sugars.

———————————————————————

So there we have it, I think. A precursor medicinal/nutritive product leaves behind dregs that can be used to make alcohol. The medicinal product was probably manufactured in a specialized vessel containing a persistent yeast strain – the yeast would absorb into the wood, allowing the leavings (or perhaps top-cropped yeast) to be used to make alcohol. This would be a very efficient system of production, and would also likely fall to a few specialized people.

My most recent experiment uses the whole product – whether or not this was done is unknown. Future experiments will utilize only the dregs to attempt a fermentation.

Alright, that’s enough for tonight. Digest! Read! Drink! Be merry! Go forth and appreciate that you can just buy a goddamn beer instead of having to write a paper detailing its production.

And I know you probably think I don’t have to write a paper about beer to have beer – but then again, you’re probably a normal, reasonable person.

I’m a scientist. We don’t do things the easy way.

Brewing With Egil: Revisiting the Past

Huzzah! The move is completed! Life has begun to settle back down, and now I think I can return to a normal-ish update schedule: every other week, on Sunday.

We shall see how long that lasts.

I’ve written a fair bit about the necessity of being wrong and on the need to occasionally revisit your work because of that. This is all good and well. So today, I’m going to revisit some of my earlier research and share with you what I’ve learned since. I’ll also report on my most recently-completed Viking-era brewing experiment (preview: it was awful), and document the next attempt I started literally today.

That’s right, I’m reporting this to you live.

“Gruit goes in, ol comes out, never a miscommunication. You can’t explain that.”
To be fair, they couldn’t either.

On the Meanings of “Gruit” and “Mealt”

A bit ago, I talked about my speculations on the exact meanings of words such as “gruit” and “mealt,” and how they may have actually been implemented. I’ve been revisiting my conclusions, and inspired by some other evidence, have been winding down a slightly different path.

Previously, I argued that both “mealt” and “gruit” referred to an herbed grain mixture. This still holds for “gruit,” I contend; between the meaning of “grut,” the connections to herbal remedies in the Anglo-Saxon leechdoms, and the method described in the Talmud (which is also medicinal), that connection is well-established.

“Mealt” is a little stickier, though. I never had a solid connection to herbs, and sort of presumed it by its connection to “gruit.” Recently, I discovered a 19th-century translation of the Senchas Márone of the texts compiling ancient Irish law. In it, on pages 241 – 243, we find a description of both the production and the “testing” of malt – which is called “braich.” This may be a general term meaning “grain;” I’m not familiar with Gaelic, so I will accept the translation as presented (for now). There are two critical things about this method: 1) if valid, this is probably the earliest written record of a full production method for ancient malt; and 2) the method describes the stuff being made into “cakes,” but never being mixed with herbs.

There is a possible route of cultural transmission from the Northern Irish to the Western Scots; there are shared linguistic and genetic roots between the two groups. It is conceivable that such processing methodology was passed from the ancient Irish to the people who would become the Scots. We know that the Norse later purchased “malt” from the Scots – so it’s conceivable that they were actually using “malt” that was produced in a manner similar to what is described here.

Given that it was turned into “cakes,” it is plausible that the stuff was still sour-leavened – the rest of my arguments regarding “malt” would hold true. The use of cakes for transportation and storage makes sense; loose grain requires a very solid piece of fabric for sacking material, which would be likely difficult to produce in the era. Cakes could be carried in the equivalent of netting, a more utilitarian form of container that is not as hard to produce. The cakes would probably still be dried in a manner not unlike the “gruit” cake, as the drying would help preserve the grain.

So I am now considering “mealt” and “gruit” to be completely distinct products with some similarities.

Hops: The Debate Rages

There are many impassioned arguments about the usage (or not) of hops in ancient beverages. I’m not going to spend a lot of time on this one, because that’s a much longer to discussion. To whit:

1) There is no physical evidence directly linking any plant product to any brewing activity in the Viking era – because we really don’t have complete products. All such connections are necessarily speculative, based on plants finds in proximity to sites.

In other words, there is no more evidence that any herb was used in Viking-era brewing than there is that hops were used in Viking-era brewing.

2) There is physical evidence that, among other plants, hops were present on Viking-era celebratory and burial sites.

3) There is documentary evidence that hops were being used in brewing as early as 822 CE (via decree of Abbot Adalhard of Corby).

4) There is physical evidence (the Graveny boat) that Vikings were importing hops.

5) Hops have a traditional use in herbal medicine – which I have already thoroughly connected to Viking-era brewing.

6) There is no evidence that hops were ever used exclusively in brewing in the Viking era.

My most reasonable conclusion I can draw: the above-mentioned “gruit” may have contained hops, but probably did not contain hops exclusively. It would have likely been present in a mixture of other locally-grown herbs.

This should piss some people off, I’m sure of it.

Good.

OK, OK, The Vats Weren’t Made of Sheep

I mean, it was fun speculation and all, but I’m pretty sure the vats were made of wood. And I’ve hit on a very specific vat.

Previously, I argued that “skap-ker” was a reference to a combination working vat/serving vat. The same vessel that was used to hold the fermenting beverage was also used as a display item. I argued that a particular brewing vessel type (the “Buddha bucket”) served as an example of a type of bucket that could fit such a purpose.

I’m starting to believe that there may have been multiple vessels involved in a multi-path brewing process. I also believe I have speculatively identified a bucket that could have actually served as a brewing vessel.

This bucket, figure 94 in the second volume of Osebergfundet vol. II, is very interesting. It’s made of fir, is roughly 5.5 gallons in capacity, is of a “wet” use type, and is fairly plain. It’s bound by 9 beech hoops which are further secured by iron tacks. It’s probable that the hoops were tacked down to ensure that the bucket doesn’t fall apart; “wet-use” buckets typically need to stay wet in order to stay together, as the swollen wood provides the needed tension. The tacks would allow the hoops to maintain their pressure even if the bucket dried out.

It is also inscribed with runes of ownership – a rare thing in Viking-era finds, and a culturally significant phenomenon.  Runes were often inscribed on items that were of extreme importance and significance to the owner – items without which they simply could not be. A warrior might, for example, inscribe ownership runes on his sword.

The runes translate to “Sigrid owns [me].” Sigrid is a female name, and she has inscribed runes on this relatively plain wooden bucket (other Oseberg finds are far more elaborate than this). No other bucket is so marked.

So we have a “wet” bucket, with additional securing measures, inscribed with runes of ownership by a woman. The runes and extra securing measures seem to indicate that the bucket is of extreme importance to the owner. That it’s owned by a woman indicates that it’s for a job that women historically performed. That it is of a “wet” type further tells us that the type of work involves liquid.

My conclusion: this is the working-vat for brewing. The wood may contain a native yeast culture, which would serve to explain the ownership runes – that particular bucket was essential for Sigrid’s work, because it probably contained her personalized yeast strain. It’s also conceivable that it was a bucket for medicinal preparation – but then again, medicine and brewing are already tightly connected.

A Method Revised

From this, I conclude a two-part brewing system: one involves the production of “ealu” or “brauð” using “gruit” in a specialized vessel, and the second part involves mixing the first product with a quantity of sweet liquid to make “öl.” The sweet liquid could be honey-water (“hydromel,” glossed as I’ve discussed before), or could possibly be a liquor derived from “mealt” (which I now understand to be distinct from “gruit”).

The ingredients for “gruit” are probably still the same as I’ve described before: grain, oil seeds, herbs, and saltwater. This essentially serves as a yeast culture medium; the grains provide nutrients, while the oil seeds provide a mild antimicrobial effect. The herbs would provide flavor and whatever medicinal properties they may have. When dumped into the designated bucket, the liquid becomes a medium for yeast growth as the trapped yeast cells now have a food source. Fermentation proceeds.

The result of that fermentation could also be combined with other sugars as I mention above. Anglo-Saxon writings advise pregnant women to avoid consuming beór, and the Talmud’s “zeethos” carries a similar warning. It’s worth noting that both flax seeds and safflower seeds have been associated with miscarriages and spontaneous abortions; it seems reasonable that both beór and zeethos shared oil seeds as a significant ingredient. This helps corroborate the use of “gruit” as a precursor ingredient.

“Gruit” is also used to indicate the “dregs” of brewing in the Anglo-Saxon leechdoms, again seeming to indicate that it is fermented prior to being used to make beór.

Such a technique is still in use today – many modern breweries will make a “small” beer, and then use the leftover yeast to start a “big” beer. Running through an easy fermentation ensures that you have a healthy, thriving yeast population; pitching healthy thriving yeast ensures a rapid and clean fermentation. For many high-gravity beers, pitching actively growing yeast is the only way to get them to start – and given that “beór” is glossed with “hydromel,” I’m willing to bet that it was a high-gravity brew.

So how am I making this stuff now?

This tasted like beef gravy. Have you ever fermented beef gravy? Here’s a hint: DON’T.

Somewhat interestingly. The above-pictured experiment is from a modification of my original mucking about; here, I omitted the flax seeds (because I had them packed up – but as I indicate above, they were probably always in use) and used peated malt as my base grain. Finds of corn-drying kilns from Scotland indicate a variety of woods as the possible fuel sources, as well as peat. As you get farther north in Scotland, peat becomes more prevalent; this is most likely the type of fuel that would have fired a kiln in the Orkneys in the Viking era.

So I took peated malt, herbs, and salt, and made them into sourdough biscuits as I’ve done before. I kept the same ratio as in my initial experiment: 4 biscuits (~1 cup crushed) per quart of water. Heat slowly to just under a boil. Mix with honey, and ferment. This time around, I also added some fruit to the mix – plums, as they’re found all over the place in the Viking era (as are crab apples and polar berries – other good candidates for additives).

It took me a while to place the flavor that resulted, but after a friend of mine tried it and nearly vomited in disgust, the answer was found:

Hot dogs.

The formula  of 1 part biscuit, 1 part honey, 3 parts water, and brewer’s yeast produces something that tastes exactly like the water leftover from boiling hot dogs, albeit highly concentrated.

Concentrated hot dog water. With booze.

It was not good.

This concerned me, because I really didn’t want to make something terrible. It also didn’t really taste sweet at all, so I figured that was a good enough excuse to say “NOPE! BACK TO THE DRAWING BOARD!”

A normal, rational person would make hot dog water ONCE and then learn from it. But I’m a scientist: I have to do this at least three times before I can accept that it’s a bad idea.

So, obviously, I have to add back in the flax seeds (since they’re probably a very major component of gruit) – because if there’s anything that can improve hot dog water, it’s flax seed. This time, however, I’m altering the ratios.

Given that I’m looking at a two-stage fermentation in two different vessels, it stands to reason that different mixing steps might apply. The 1:4 fermentable:water ratio is reflected all throughout brewing history; I’ve decided to stick with that quite firmly, and apply it twice.

So the glop in the above-pictured jar is 1:4 biscuit/flax:water. 1 cup of a 50/50 mix crushed peated malt biscuit and flax seeds, and 4 cups of water. Heated slowly as I’ve done before. The whole mess is getting fermented by some dry Nottingham yeast.

Whatever liquid results from this will be mixed in a 1:4 ratio into some honey water which itself was prepared in a 1:4 ratio. So if I have 500 ml of fermented hot dog/flax water, I’ll add that to 2 L of honey water (with some fruit thrown in because hey it can’t get worse) which is made from 400 mL of honey and 1.60 L of water. That hot dog water is derived from ~250 mL of biscuit added to 1 L of water.

That should severely reduce the impact of the peated malt (taking it from 20% of the contents to something like 5%, which is far more normal for peated malt use) and bring this much more into the realm of a Scotch ale style. I’m considering using a strong ale base instead of honey water – that’d make it much more like a wee heavy, and given the prospective path of true malt production, it’s much more feasible than before.

Experiments are afoot! I’ll report back when I have findings, but for now: I’m going to stop all this typing and get back to reading.