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Norse Drinking Traditions

Norse Drinking Traditions

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"Norse Drinking Traditions" by Christie L. Ward appearing at the Alexandrian Company Symposium on Food and Festival in the Middle Ages (2001)
"Norse Drinking Traditions" by Christie L. Ward appearing at the Alexandrian Company Symposium on Food and Festival in the Middle Ages (2001)

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Norse Drinking Traditions
Christie L. WardAlexandrian Company Symposium on Food and Festival in the Middle Ages
(Sayings of the High One)
Byrþi betri / berrat maþr brautu at,an sé manvit mikit; auþi betra / þykkir þat í ókunnun staþ,slíkt es válaþs vera.
[A better burden / no man can bearon the way than his mother wit:and no worse provision / can he carry with himthan too deep a draught of ale.]12.
Esa svá gott, / sem gott kveþa,öl alda sunum,þvít fæ'ra veit, / es fleira drekkr,síns til geþs gumi.
[Less good than they say / for the sons of menis the drinking oft of ale:for the more they drink, / the less they can thinkand keep a watch over their wits.]13.
Óminnis hegri heitr / sás of ölþrum þrumir,hann stelr geþi guma; þess fugls fjöþrum / ek fjötraþr vask í garþi Gunnlaþar.
[A bird of Unmindfullness / flutters over ale-feasts,wiling away men’s wits;with the feathers of that fowl / I was fettered oncein the garths of Gunnlodr below.]14.
Ölr ek varþ, / varþ ofrölvi at ens fróþa Fjalars; þvi's ölþr bazt, / at aptr of heimtihverr sitt geþ gumi.
[Drunk was I then, / I was over-drunk,in the fold of wise Fjalar;But best is an ale feast / when a man is ableto call back his wits at once.]
These are the words of the great god Ódinn,cautioning against drunkenness and unrestraineddrinking. And yet the drinking of alcoholic beverageswas a prominent feature of Scandinavian life in theViking Age.Unfortunately, while there are many passingreferences in Old Norse literature and occasional bitsof evidence in the archaeological record, there is farfrom a complete picture of Viking Age brewing,vintning, and drinking customs. In the course of thispaper, evidence from several Germanic cultures willbe presented to help fill out the evidence and providea more complete view of this topic. Although theculture of other Germanic peoples was not exactlylike that of the Norse, many similarities exist. In thecase of drinking and rituals associated with drinking,the Old English materials seem to present the bestdetailed view of this activity, which further enlightensthe materials surviving from Norse culture.Many pieces of related evidence survive, even fromthe earliest records of the Germanic peoples. Thereare significant similarities that suggest thefundamental structure of drinking as a formal ritualactivity was established in the early Germanic tribesbefore the Migration Age split the Germanic peoplesinto their familiar nations of the modern day.Drinking and drinking customs among the Germanictribes were recorded by Romans such as P.Cornelius Tacitus in his
Lauti cibum capiunt: separatae singulis sedes et sua cuique mensa. Tum ad negotia nec minus saepe ad convivia procedunt armati. Diem noctemque continuare potando nulli probrum. Crebrae, ut inter vinolentos, rixae raro conviciis, saepius caede et vulneribus transiguntur. Sed et de reconciliandis in vicem inimicis et iungendis adfinitatibus et adsciscendis principibus, de pace denique ac bello plerumque in conviviis consultant, tamquam nullo magis tempore aut ad simplices cogitationes pateat animus aut ad magnas incalescat. Gens non astuta nec callida aperit adhuc secreta pectoris licentia ioci; ergo detecta et nuda omnium mens. Postera die retractatur, et salva utriusque temporis ratio est: deliberant, dum fingere nesciunt, constituunt, dum errare non possunt.
Potui umor ex hordeo aut frumento, in quandam similitudinem vini corruptus: proximi ripae et vinum mercantur. Cibi simplices, agrestia poma, recens fera aut lac concretum: sine apparatu, sine blandimentis expellunt famem. Adversus sitim non eadem temperantia. Si indulseris ebrietati suggerendo quantum concupiscunt, haud minus facile vitiis quam armis vincentur.
 [To pass an entire day and night in drinking disgracesno one. Their quarrels, as might be expected withintoxicated people, are seldom fought out with mereabuse, but commonly with wounds and bloodshed. Yetit is at their feasts that they generally consult on thereconciliation of enemies, on the forming ofmatrimonial alliances, on the choice of chiefs, finallyeven on peace and war, for they think that at no timeis the mind more open to simplicity of purpose or morewarmed to noble aspirations. A race without either
Norse Drinking Traditions Page 2
natural or acquired cunning, they disclose their hiddenthoughts in the freedom of the festivity. Thus thesentiments of all having been discovered and laidbare, the discussion is renewed on the following day,and from each occasion its own peculiar advantage isderived. They deliberate when they have no power todissemble; they resolve when error is impossible.A liquor for drinking is made of barley or other grain,and fermented into a certain resemblance to wine. Thedwellers on the river-bank also buy wine. Their food isof a simple kind, consisting of wild fruit, fresh game,and curdled milk. They satisfy their hunger withoutelaborate preparation and without delicacies. Inquenching their thirst they are equally moderate. If youindulge their love of drinking by supplying them with asmuch as they desire, they will be overcome by theirown vices as easily as by the arms of an enemy.]
The staple grain cultivated during the Viking Age andmedieval period in Scandinavia was barley, and itmay have been the only grain grown in Iceland upthrough the point at which the mini-Ice Age of the 14
 century made it impossible to grow grain in Iceland atall. Most of the barley was used to brew ale, whichwas the staple beverage of all classes. Evenchildren drank ale daily, especially in urban areas.(Skaarup, p. 134). The Old English didactic work
Ælfric's Colloquy 
shows just how ale was regarded inearly Northern Europe: when the novice is askedwhat he drinks, he replies, "
Ealu gif ic hæbbe, oþþe wæter gif ic næbbe ealu 
" (Ale if I have it, water if Ihave no ale).
Silver cup from Jelling
Early Northern Europeans were quite familiar withalcoholic beverages made from the fermentation ofgrain. In 77 A.D., the Roman encyclopaedist GaiusPlinius Secundus (Pliny the Elder) recorded in his
Historia Naturalis 
that beer was known to the varioustribes of Northern Europe under many differentnames.It should be noted that while the modern words"beer" and "ale" are today almost interchangeable,there is good evidence that shows that the two drinkswere very different in early Northern Europe. It isclear from Old English and Old Norse sources thatale (Old English
, Old Norse
) was producedfrom malted grain. However, literary analysis showsthat Old English
and Old Norse
are termsused for sweet alcoholic beverages. Until the last tenyears or so, philologists thought that
 were derived from the word for barley, and it is onlyrecently that it was realized that the term almostcertainly referred to cider (whether from apples orpears) during the Viking Age (Hagen pp. 205-206;Roesdahl, p. 120). English translations of the sagaswill translate both
interchangeably asbeer or ale, and so are not a good guide to the actualterminology being used in the original Old Norse text.To sow further confusion, in the Eddaic poem
verses 34 and 35, a variety of Old Norseterms related to fermented beverages appear andare implied to be synonyms:
rr kva 
u m 
at Alv 
ss, - 
ll of r 
k fira 
rumk, dvergr, at vitir,hv 
l heitir, er drekka alda synir,heimi hverjum 
?" Alv 
ss kva 
l heitir me 
nnum, en me 
sum bj 
rr,kalla veig vanir,hreinal 
g j 
tnar, en 
helju mj 
,kalla sumbl Suttungs synir.
rr said:Tell me, Alv
s-- for all wights' fateI deem that, dwarf, thou knowest--how the ale is hight, which is brewed by men,in all the worlds so wide?Alv
ss said:'Tis hight
(ale) among men; among Aesir
 (cider);the Vanir call it
(strong drink),
(clear-brew), the Etins;
(mead), theHel-Wights;the sons of Suttung call it
The exact recipes and methods that Viking AgeScandinavians used to produce
are unknown.However, some brewing experts think that certainsurviving ale-brewing practices in rural westernNorway may preserve Viking Age techniques:
In the remote rural region of Voss most of the farmersmake their own beer. When a new brew is underway,the smoke and rich odours tell everyone in theneighborhood that beer is being made and the go tothe farmhouse to help out and then sample thefinished brew. Jackson went out with farmer SveinRivenes to collect juniper branches. Rivenes sawedsufficient branches to fill the 700-litre [about 185gallons] bath-shaped tank in his cabin that acts asboth the hot liquor vessel and the brew kettle. Hefeels, just as the medieval monks recorded by Urionand Eyer felt about the hops in their
, that the juniper branches, complete with berries, helped himachieve a better extract from his malt as well aswarding off infections.His water source
a stream tumbling down the hillsideoutside his cabin
has a double use. It is his brewing
Norse Drinking Traditions Page 3
liquor and he also immerses sacks of barley in thestream where the grain starts to germinate. Aneighbor has turned his garage into a kiln, powered bya domestic fan heater, and there barley is turned intomalt. In the brewing process, when hot liquor hasbeen added to the malt, the mash is filtered over more juniper branches to filter it. The berries give flavor tothe wort
just as they do to gin and other distilledspirits
but Rivenes also adds hops when the wort isboiled. The yeast used in the Voss area has beenhanded down generation to generation and Rivenesthinks it may date back to Viking times. The farmer-brewers in Norseland start fermentation with a "totemstick" that carries yeast cells from one brew to thenext.The beer brewed by Svein Rivenes was, according toMichael Jackson, around nine or ten per cent alcoholand had a rich malt character, with a syrupy body, apronounced juniper character and was clean andappetizing. Jackson brought a sample of the yeastback to Britain.
The Viking yeast was classified as atraditional ale yeast,
Saccharomyces cerevisiae 
, butwas different in several ways to a modern ale yeast. Ithad different taste characteristics. It was multi-strainwhereas most modern ale yeasts are single or two-strain. Modern yeasts have been carefully cultured toattack different types of sugar in the wort and, where abeer is cask conditioned, to encourage a powerfulsecondary fermentation
.It is unlikely that a genuine Viking ale was brewedfrom pale malt: until the industrial revolution andcommercial coal mining, malt was kilned over woodfires and was brown and often scorched and smoky incharacter, though the habit in Scandinavia of dryingmalt in saunas may have made it paler. (Protz, p. 25-26)
As well as juniper, Germans andScandinavians were known toadd a variety of herbal agents or
to their ales to producebitterness or add other flavors, todisinfect and thus extend the"shelf life" of the product, and toadd medicinal qualities to thedrink in some cases (Protz, p. 20,
La Pens
e, pp.128-144). Hops was one suchadditive, being used in Viking Age Denmark and intenth century Jorvik (modern York, England) andprobably elsewhere in Scandinavia during the VikingAge (Hagen, pp. 210, 211; Roesdahl, p. 119). Hops,when boiled with the wort in the process of makingale, releases bitter acids, which both bitter the brewand add antibiotic properties that allow for betterpreservation of ale. Other herbal additives includedalecost (
Chrysanthemum balsamita 
), alehoof (alsoknown as ground ivy,
Glechoma hederacea 
), bogmyrtle (also known as sweet gale,
Myrica gale 
,especially used in Denmark, northern Germany andin England), horehound (
Marrubium vulgare 
, called
or "mountain hops" in Germany, where itwas used as a hops substitute), yarrow (
Achilea millefolium 
) and others (La Pens
e, pp.128-144,Hagen, p. 212).
Viking Age silver drinking bowl from Lilla Valla,Sweden
The drinking of ale was particularly important toseveral seasonal religious festivals, of which theViking Scandinavians celebrated three: the firstoccurring after harvest, the second near midwinter,and the last at midsummer. These festivals continuedto be celebrated after the introduction of Christianity,although under new names. Historical records showthat ale consumption at these festivals, even inChristian times, was quite important: the
ing Law 
required farmers in groups of at least three tobrew ale to be consumed at obligatory ale-feasts onAll Saints (November 1 - Winternights), Christmas(December 25 - Yule), and upon the feast of St. Johnthe Baptist (June 24 - Midsummer). More ordinaryfestivities, celebrated even today, are so closelyassociated with beer that they are known as
("ale")and include
(a wake, or "funeral ale"),
 (a christening, or "child-ale") and
(a barn-raising, or "roofing-ale") (Nyl
n, p. 57).In chapter 12 of
konar saga G 
(The Saga ofKing H
kon the Good) in
, it is quiteevident that H
kon, who practiced his ownChristianity in secret, was beginning throughlegislation to move the traditional holiday ale-feast aspart of a campaign to eventually convert the country:
He had it established in the laws that the Yulecelebration was to take place at the same time as isthe custom with the Christians. And at that timeeveryone was to have ale for the celebration from ameasure (Old Norse
) of grain, or else pay fines,and had to keep the holidays while the ale lasted.(
, pp. 106)
Brewing was usually the work of women in medievalIceland, and probably in the Viking Age throughoutScandinavia as well:
Requiring fire and the warmth of the kitchen, brewingwas allowed even during the Christmas holiday.Traditionally, women have been associated with thiswork and it remained a female task throughout themedieval period. In one of the heroic sagas a kingresolved the jealousy between his two wives bydeciding to keep the one who presented him with thebetter beer on his return from war. As late as the endof the fourteenth century a laysister was

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