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Old 09-20-2009, 08:01 AM   #1
Thor the Mighty
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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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Old 09-20-2009, 03:41 PM   #2
thorson138
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Sep 2009
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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!

 
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Old 09-20-2009, 03:53 PM   #3
BrewsCampbell
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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.

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Old 09-21-2009, 09:39 AM   #4
Kauai_Kahuna
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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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Old 09-21-2009, 01:39 PM   #5
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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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Old 09-21-2009, 04:33 PM   #6
EoinMag
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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

 
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Old 09-21-2009, 09:07 PM   #7
BrewsCampbell
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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.

 
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Old 09-21-2009, 09:12 PM   #8
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Quote:
Originally Posted by BrewsCampbell View Post
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.
know who made it?
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Old 09-21-2009, 09:59 PM   #9
newkarian
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Old 09-22-2009, 09:50 AM   #10
Kauai_Kahuna
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Quote:
Originally Posted by BrewsCampbell View Post
This VB gets it's red color from an inordinate amount of hibiscus.
--
I've only seen it one place; a very tiny specialty liquor store in Kennebunkport, Maine. They had one bottle.
Two thing I would have never pictured, hibiscus and Maine.
This is on the todo list. And I'm stalking for a recipe.
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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.

 
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