Viking Beer Consumption: How Much Did They Drink?

The Vikings drank a lot of beer, but how much is a lot? Well, it was their most common alcoholic drink, and they also drank mead and, occasionally, wine. Beer was made from fermented barley, hops, yeast, and water, and was consumed by all ages and social classes. It was drunk at feasts and celebrations, and also as part of religious rituals. It was also a perfect drink to take on long sea voyages, as it was safer than water, which could be dangerous to drink in the Viking era.

Vikings drank ale, mead and wine

The Vikings drank ale, mead and wine.

Ale, or beer, was a popular drink among the Vikings, who were known to brew their own. Beer was made from fermented grain, usually barley, and flavoured with herbs such as juniper, alehoof, horehound and bog myrtle. It was also made from hops, which added to its preservation qualities. Both weak and strong beer was produced. Weak beer was consumed by children and adults alike, and was used to quench thirst. Strong beer was reserved for special occasions and feasts.

The Vikings also drank mead, a sweet, fermented drink made from honey, water and spices. Mead was likely to be more diluted among the Vikings, due to the resources available to them. It was considered a drink of royalty and was reserved for special occasions, such as celebrations and momentous occasions. Mead was also mentioned in Norse mythology, with Odin, the god of war and death, known for his love of the drink.

Wine was also known to the Vikings, but it was a luxury product that had to be imported from places like France. Only a few wealthy individuals could afford it.

Ale was brewed from barley, water and yeast

Ale was an essential drink in Viking society, consumed by all ages and social classes. It was a source of nourishment and an integral part of social gatherings and religious rituals. Viking ale was brewed from barley, water and yeast. Barley was the most common grain used for brewing, as it was widely grown in Scandinavia. The water used in the brewing process was sourced from nearby rivers, lakes or wells.

The process of brewing ale began with malting the barley. The barley was soaked in water and allowed to germinate. Once malted, the barley was dried and ground into a coarse flour, known as grist. The grist was then mixed with hot water to create a thick, porridge-like mixture called mash. The heat and enzymes in the malted barley broke down the starches into fermentable sugars. The resulting liquid, known as wort, was drained from the mash and boiled with herbs or spices, which served as flavourings and preservatives. After boiling, the wort was cooled and yeast was added to initiate the fermentation process. The yeast consumed the sugars, producing alcohol and carbon dioxide, thus transforming the wort into ale. The ale was then transferred to wooden barrels or other vessels for aging before consumption.

Viking ale was flavoured and preserved using a combination of herbs, spices and other botanicals. The most common flavouring was gruit, a mixture of herbs including yarrow, sweet gale (bog myrtle) and wild rosemary. These herbs not only added distinct flavours to the ale but also served as natural preservatives, extending its shelf life.

The alcohol content of Viking ale was relatively low, usually ranging between 2% and 4% ABV (alcohol by volume). This made it suitable for daily consumption and as a source of hydration. It is believed that the Vikings occasionally brewed stronger ales for special occasions or before going into battle to boost courage and numb the senses. However, the everyday ale consumed by the Norse people was typically of lower strength.

The brewing of ale was usually done by women, who were highly respected in Viking society. Women were in charge of everything inside the home, including cooking and brewing ale. Each family had a unique recipe, resulting in a variety of flavours and characteristics.

Mead was made from honey, water and spices

Mead, a fermented drink made from honey, water, and spices, was a significant part of Viking culture. Mead is one of the world's oldest alcoholic drinks, dating back to Neolithic times. The process of making mead involves blending honey with water and adding various plants for flavour or medicinal properties. The ratio of honey to water typically ranges from 2-3 pounds per gallon, and the type of yeast used influences the potency of the mead. It can range from a light, off-dry, wine-like drink to a heavy, sweet, and potent elixir, with an alcohol content of 11-20% or more.

In Norse culture, mead was associated with Odin, the chief deity in Norse mythology. According to legend, Odin stole the Mead of Poetry, and upon drinking it, he gained the gift of understanding and creating the treasured Norse art form. Mead was also believed to have mystical properties and was often reserved for special occasions, celebrations, and religious ceremonies. It was considered a prestigious drink, and due to the large amount of honey required to produce it, it was not an everyday beverage for the Vikings. Instead, it was used for momentous occasions and held a place of high honour in Norse society.

The process of making mead is quite straightforward. Honey is blended with water, creating a mixture with a typical ratio of 2-3 pounds of honey per gallon of water. The type and potency of the yeast used will influence the final alcohol content and flavour of the mead. Additional plants or spices can be added for flavour or medicinal purposes. The mixture is then left to ferment, and the resulting beverage can range from a light, wine-like drink to a heavy, sweet, and potent elixir. The alcohol content can vary, but mead typically falls within the range of 11-20% ABV or higher.

The Vikings held mead in high regard, and it played a significant role in their culture and traditions. It was associated with Odin, the chief deity, and was believed to bestow gifts of understanding and creativity. Mead was often used in religious ceremonies, such as the "sumbel," a ceremonial drinking ritual where participants would drink mead from a shared horn while reciting poetry and making solemn vows. The drink was also considered an aphrodisiac throughout Europe, and the tradition of newlyweds drinking mead during their "honeymoon" to bless their union with children is said to have given rise to the term "honeymoon."

Wine was imported and a luxury

The Vikings were known for their love of drinking, and their alcoholic beverages of choice were mead and beer. However, wine was also consumed, although less frequently. Wine, made from grapes, was a luxury product for the Vikings, as it had to be imported from other regions, such as France and the Rhineland. Only a few wealthy individuals could afford this expensive drink.

The Vikings are often associated with drinking mead and beer from the horns of cattle, but their drinking habits extended beyond these beverages. Wine, made from grapes, was also known to the Vikings, although it was not as commonly consumed. This is because wine had to be imported, usually from France, and was therefore a luxury item.

The Vikings had a taste for wine, and it held symbolic value for them. In their raids and campaigns in southern countries, they demanded wine as part of their tribute. They also acquired vineyards in exchange for their services to foreign kings and emperors. Wine was a symbol of power and wealth, and many Vikings likely desired to cultivate grapes for wine production and trade.

The importance of wine in Viking culture is further highlighted by its inclusion in their mythology. In the Poetic Edda, a collection of Old Norse poems, Odin, the king of the Norse gods, is described as subsisting solely on wine. This association with Odin, a powerful figure in Norse mythology, underscores the prestige and luxury associated with wine in Viking society.

While grape wine was a luxury, the Vikings also produced their own fruit wine from various fruits that grew in their homelands. These fruit wines were the strongest locally produced drinks, as the Vikings had not yet mastered the art of distilling liquor.

The Vikings' interest in wine extended beyond consumption, as evidenced by their desire to cultivate grapes and produce wine themselves. This interest in viticulture was likely influenced by their encounters with other cultures during their raids and expeditions. The discovery of grape seeds at the Tisso settlement near modern Denmark, dating back to 780-980 AD, suggests that the Vikings may have attempted wine-making.

In summary, while mead and beer were the mainstays of Viking drinking culture, wine held a place of luxury and prestige. Imported wine was a symbol of wealth and power, often associated with the elite and leadership. The Vikings' fascination with wine extended beyond consumption to cultivation and trade, further integrating it into their society and mythology.

Alcohol was safer to drink than water

The Vikings drank beer, mead, and occasionally wine, but it is a myth that they drank alcohol because it was safer than water. In fact, fresh water was the most common drink of the time, just like today.

However, there are several reasons why alcohol was a popular drink for the Vikings. Firstly, it was a way to solve food supply and contamination problems. The process of making alcohol purifies water through heating, and the alcohol and other additives help to preserve the beverage for storage. This was especially important for the Vikings when they went on sea voyages or traded between distant ports.

Beer was also a good source of calories and energy, and it had a longer shelf life than water, which allowed Vikings to go on longer expeditions without having to stop for fresh water.

In addition, alcohol was an important part of Viking culture and communal drinking was a way to strengthen bonds and celebrate victories.

While water was the most common drink, the Vikings did drink a lot of beer, and both weak and strong beer was produced. Weak beer could be consumed by children as well as adults, and it was thirst-quenching after salty food. Strong beer was consumed at festive occasions, along with mead.

Frequently asked questions