flipMjǫðr eiðsins — oath mead with bog myrtle
Mjǫðr eiðsins — oath mead with bog myrtle
Why this dish? Forseti presides over oaths sworn on the sacred ring (Eiðsringr). Among the ancient Scandinavians, the given word was sealed by drinking together from the horn during the sumbl. Mead, the drink of promise and reconciliation, is the very beverage of this god of sworn faith.
A sweet mead made from fermented honey and scented with bog myrtle, that aromatic northern plant used before hops. Golden, slightly sparkling, it circulated in the drinking horn to seal agreements. (Fermented beverage — offer non-alcoholic to younger ones: see the variation.)
Raise the horn, and may your word be as pure as this drink. Mead is born of honey and water left to work for many moons, scented with bog myrtle. At the sumbl, we pass it from hand to hand, and he who swears on the ring while drinking pledges his honor before the gods. Drink therefore with gravity, friend: at my table, a promise sealed with the horn is not broken without dishonor.
- •Honey — one large part (fermentable sugar)
- •Spring water — three parts (dilution)
- •Bog myrtle (Myrica gale) — a few sprigs (northern aromatic)
- •Wild yeasts — naturally present (fermentation)
Mjǫðr eiðsins — oath mead with bog myrtle
A sweet mead made from fermented honey and scented with bog myrtle, that aromatic northern plant used before hops. Golden, slightly sparkling, it circulated in the drinking horn to seal agreements. (Fermented beverage — offer non-alcoholic to younger ones: see the variation.)
Why this dish? Forseti presides over oaths sworn on the sacred ring (Eiðsringr). Among the ancient Scandinavians, the given word was sealed by drinking together from the horn during the sumbl. Mead, the drink of promise and reconciliation, is the very beverage of this god of sworn faith.
Raise the horn, and may your word be as pure as this drink. Mead is born of honey and water left to work for many moons, scented with bog myrtle. At the sumbl, we pass it from hand to hand, and he who swears on the ring while drinking pledges his honor before the gods. Drink therefore with gravity, friend: at my table, a promise sealed with the horn is not broken without dishonor.
Ingredients (period version)
- Honey — one large part (fermentable sugar)
- Spring water — three parts (dilution)
- Bog myrtle (Myrica gale) — a few sprigs (northern aromatic)
- Wild yeasts — naturally present (fermentation)
Ingredients
- Honey — 1 kg (fermentable sugar)
- Water — 3 liters (dilution)
- Dried bog myrtle (or, failing that, lemon zest as a mild substitute) — 1 tbsp (aromatic)
- Mead yeast (or baker's yeast) — 1 packet (fermentation)
Method
- Warm the water, dissolve the honey completely to make the must.
- Let cool to room temperature, add the bog myrtle and yeast.
- Pour into a demijohn with an airlock and let ferment for 3 to 6 weeks, until bubbling stops.
- Rack into clean bottles, leaving sediment behind, then let mature in a cool place for a few more weeks.
- Serve chilled, in a horn or a cup. Note: alcoholic — reserve for adults.
How it was made : Before the widespread use of hops, Scandinavians flavored beers and meads with bog myrtle (Myrica gale, 'royal spice'). Mead, a prestige drink associated with feasts and oaths, holds a central place in Eddaic poetry, down to the 'mead of poetry' stolen by Odin.
The contemporary twist : For family and school tables, prepare a NON-ALCOHOLIC version: infuse honey and bog myrtle (or lemon zest) in hot water, let cool, add sparkling water — a golden 'mock mead' to pass around in festive horns.
Sources : Snorri Sturluson, Edda (Skáldskaparmál) — the mead of poetry · Use of bog myrtle (Myrica gale) in pre-hop Scandinavian brewing
Forseti · Charactorium
