Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab and Rosa Barganier of Corinne

and Rosa Barganier of Corinne Dunbar's

David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle)

Personal stories of mezcaleros

In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides

and what questions to ask when crafting a Bartender’s Choice

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers (Jereme Zimmerman) Arab and Rosa Barganier of CorinneAncient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generationsno fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self described Appalachian Yeti Viking Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing meadarguably the worlds