Thor the Mighty

Recipes 

anyone have a recipe for this magical craziness? I tried some at a local bar...all i know is that its 19%abv, REALLY spicy in the finish and smells like pure unfiltered, untouched honey on the nose. wow.

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You finally made it home! Draped in the flag that you fell for. And so it goes, the ashes of the wake!

thorson138

Recipes 

I don't have that recipe but if you find it, please let me know. I'd like to have a batch of that going myself!

BrewsCampbell

Recipes 

Ha! I came here just now for the sole purpose of asking if anyone had a clone recipe for this.

Viking Blod is delicious, albeit a bit pricey, but anyone who sees it should try it.

To quote a friend on his impression of Viking Blod:

"It has all the punch-you-in-the-face flavor intensity of a great cognac with a big honey hug, right at the end."

It says there's hops, honey and hibiscus in there. I'll be making a sample test batch this weekend. A two-gallon batch with 12lbs honey, a bunch of dried hibiscus flowers and a touch of orange peel and lavender. We'll see how it goes.

If anyone ever finds a way to clone this amazingness, please share, the world would be a better place with a clone recipe.

Kauai_Kahuna

Recipes 

Never tasted or heard of it, but this sounds fantastic and I'm kind of pissed I never thought of this name before.
Please post your results, I will be stalking this.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Brooklyn-Brewtality

Recipes 

well.... Viking Blood, or Wikinger Blut, is really usually just cherry melomel in order to make it red. I have a few bottles right now that I brought back from Germany.

You are more referring to a brand name, which I would really like to try. Where in NY?

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

EoinMag

Recipes 

Wikingerblut actually, wiki article on it says it's cherry mead, or sometimes made by mixing cherry juice with normal mead. Best known in south Germany and gets it's name from the red colour and the drinking horn.

Wikingerblut (umgs.) ist ein alkoholisches Getränk. Zur Herstellung von Wikingerblut werden Kirschen mit Honig vergoren - es ist also eine Abart des Honigweins Met.
Getrunken wird es vor allem in Süddeutschland, wo es einen hohen Bekanntheitsgrad hat. Eine andere Variante ist, Met mit Kirschsaft zu mischen. Die dadurch entstehende rötliche Färbung und der häufige Ausschank in einem sog. Trinkhorn geben dem Wikingerblut seinen außergewöhnlichen Namen.

http://de.wikipedia.org/wiki/Wikingerblut

BrewsCampbell

Recipes 

Indeed, however, this Viking Blod is not that Viking Blood. This VB gets it's red color from an inordinate amount of hibiscus, I presume. There's nothing cherry about it.

In regards to finding this bad boy, I've only seen it one place; a very tiny specialty liquor store in Kennebunkport, Maine. They had one bottle.

Brooklyn-Brewtality

Recipes 

know who made it?

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
Planned: Black IPA, Munich Helles, Belgian Golden Strong, IIPA, Serrano/Habanero Cream Ale...

newkarian

Recipes 

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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

Kauai_Kahuna

Recipes 

Two thing I would have never pictured, hibiscus and Maine.
This is on the todo list. And I'm stalking for a recipe.

__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.