Scandinavian Sour Ale Soured on Lingonberries, Hawthorn Berries, Cloudberries & Comice Pears with Strawberries, Plums and Tart Cherries
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Originally written in skaldic poetry and appearing in Norse literature, the Blood Eagle while having mythological roots also has some “rock solid” evidence. Stora Hammars I (an early Viking age picture stone dated around 600CE) appears to depict the Blood Eagle and features a Valknut axe doing the deed. Amongst other death rites, there is a blurry line between fact and fiction featuring the victims Prince Halfdan Haaleg, King Ælla of Northumbria with Earl Einarr and Ivar the Boneless respectively as the executioners themselves.
The victim would be tied face down against a rock or in a crouched position, then while still alive the process would begin. Using a sharp weapon starting at the neck, the rib cage would be broken from the spine one by one. Working down to the tailbone and meticulously breaking each rib. Once completely separated from the spine, the ribs would be opened like a book while the skin would be stretched outward with rope. The now exposed lungs would be lifted out and impaled on the broken rib cage. The lungs slowly inflating would grant the illusion of the flapping of wings. For good measure fresh salt was rubbed into the skin and the last writhing of the condemned ultimately giving the torture its moniker.
Aside from a wildly eclectic diet of meat, fish, bread, cheese and dried fruits that were traded for, The Vikings were foragers and farmers. They would collect all forms of wild berries from their surroundings, and grew orchards some of which included:
Lingonberries, Hawthorn berries, Cloudberries, Pears, Strawberries, Plums and Tart Cherries.
Poached pear, floral pear blossoms, pink peppercorns spice, candied plum skin and underlying port wine nose.
Explosive natural fruit punch and fruit leather, Flavors of Berry medley, strawberry rhubarb, juicy plum and mascerated bing cherry. Cranberry bite in the finish with lingonberry and cloudberry dry tartness.