"After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts.Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don t go overboard on sterilizing their equipment nor take all the joy out of mead making.Recipes go beyond basic mead to include Ethiopiant ej, fruit-enhancedmelomel, andmetheglin, which scents mead with herbs and spices.A valuable addition to any collection that seeks to satisfy the creativity of home brewers. "

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