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Dansk Mjød Viking Blod

Dansk Mjød Viking Blod

Rated 3.450 by BeerPals
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Brewed by Dansk Mjød

Brande, Denmark

Style:  Mead

19% Alcohol by Volume

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Nordic honey wine with hibiscus and hops added. Based on a recipe from about year 1700.

ID: 25920 Last updated 13 years ago Added to database 13 years ago

Key Stats

91
percentile

0

Drunk

3

Reviews

0

Likes

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Statistics

Overall Rank4140
Overall Percentile90.9
Style Rank6 of 164
Style Percentile96.3
Lowest Score3.4
Highest Score4.3
Average Score3.900
Weighted Score3.450
Standard Deviation0.000

Rating Distribution

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Beer vs Style

3 Member Reviews

Recent | Card View | Table View
  • CYBERCAT 9150 reviews
    rated 4.3 1 year ago

    Aroma: 8 | Appearance: 8 | Mouthfeel: 10 | Flavor: 8 | Overall: 9

    Pours clear golden, as I expect mead to do. Aroma offers a strong alcohol bite - and I mean a bite like an angry Rottweiler - along with raw honey. Flavor presents honey and alcohol, no surprise the latter considering the ABV. Gadzooks, 750ml of this would get King Kong stewed! Mouthfeel delivers thick body and a firm honey finish. Viking Blood indeed!

  • RJA 2975 reviews
    rated 4.0 5 years ago

    Aroma: 8 | Appearance: 8 | Mouthfeel: 8 | Flavor: 8 | Overall: 8

    A light cherry colored brew. After first sips I would go back and mull it for a relaxing drink. There's a lot of alcohol bite in the 'raw' mead. The mulled is lighter. The honey is evident throughout but the light earthy hops a balance. I like this mead.

  • ARACAUNA 2100 reviews
    rated 3.4 13 years ago

    Aroma: 6 | Appearance: 8 | Mouthfeel: 6 | Flavor: 7 | Overall: 7

    Pours a clear reddish brown like a dark tea. I tried it slightly chilled, room temperature, and mulled (although with no added spices). Chilled, the dominant flavors and aromas are fresh scuppernongs and alcohol. When warmed, a sharp spiciness rises to the top, although the alcohol still burns under it all. As with all meads, chilling actually makes the mead worse and as with all overly alcoholic meads, mulling greatly improves it.

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