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Jereme Zimmerman Author of Make Mead Like A Viking

Jereme Zimmerman is the author of Make Mead Like a Viking and Brew Beer Like A Yeti. He grew up on his parents’ northern Kentucky goat farm, Twin Meadows, where he was also homeschooled. After graduating from Berea College in Berea, Kentucky, he moved to the Pacific Northwest, where he immersed himself in the world of homebrewing. As the world’s only peace-loving, green-living Appalachian Yeti Viking, Zimmerman writes, blogs and speaks regularly on fermentation, mead-making, homesteading and good eating. He is a regular contributor to various publications and websites, including New Pioneer and Backwoods Home magazines. He previously wrote for Earthineer.com as “RedHeadedYeti.” He currently lives in Berea with his wife, Jenna, and daughters, Sadie and Maisie, where he practices urban homesteading and cavorts with farmers, authors and fellow sustainable living enthusiasts.

http://www.jereme-zimmerman.com/


Jereme Zimmerman’s Courses

Learn to make your own mead (honey wine) using techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its magical effects. Jereme Zimmerman focuses on wild-crafting and spontaneous-fermentation techniques, but also discusses other mead-making practices. Be prepared for an engaging discussion on mead, Vikings, and the simplicity of fermenting your own honey-based alcoholic beverages using local, raw, unfiltered honey, and ingredients harvested from the wild and your own garden. Join the wild mead movement!
Brewing beer is easy. Don’t let anyone tell you otherwise. Jereme Zimmerman discusses the simplicity of brewing beer using a basic beer-brewing kit that can be purchased from any homebrew shop, or even with equipment and ingredients you may very well already have in your kitchen. Before the modern homebrewing explosion, “farmhouse brewing” was the norm in nearly every household. Zimmerman provides tips on how to easily and affordably take up this addictive hobby, and he presents information for both beginning and intermediate brewers on using “exotic” ingredients that were once commonplace, before hops was king.

Fermenting vegetables is a healthy, enlivening practice that will help restore the balance of beneficial microbes in your gut and introduce you to a world of new flavors. Learn how to ferment cabbage, beans, carrots, peppers, and myriad other vegetables as a method for preserving the harvest without the use of any modern conveniences. Zimmerman will discuss his method for making basic sauerkraut and kimchi, as well as pickling vegetables such as cucumbers and beans, and will delve into the vast opportunities in experimentation available to the modern fermenter.

Jereme Zimmerman’s Articles