This mead recipe is for a Norwegian-inspired juniper mead featuring meadowsweet (meadwort) and fermented with Selland kveik culture. It comes to us by way of master meadmaker Steve Fletty, who is of Norwegian heritage. The unique juniper-steeped water creates a very wonderful piney, fruity, base for the mead. (You can see a similar juniper steep
This recipe comes to us from Lawton Boone and Jackson Stucker, homebrewing buddies from the Chicagoland area. It was inspired from Jørund Geving’s Stjørdalsøl in Lars Marius Garshol’s book Historical Brewing Techniques, taking the traditional Norwegian farmhouse recipe and brewing it using ingredients available in the U.S., namely Nordic-inspired alderwood-smoked malt from Sugar Creek Malt
Roar Sandodden’s såinnhus. Skatval, Stjørdal, Norway. The malt for this traditional Norwegian farmhouse is dried over alderwood smoke in a såinnhus similar to this. (Photo: Lars Marius Garshol) Photo & Recipe Reprinted with permission from Historical Brewing Techniques: The Lost Art of Farmhouse Brewing by Lar Marius Garshol (2020, Brewers Publications) Jørund’s stjørdalsøl won the Norwegian
