‘Bheoir Lochlannachis’ is made from heather and barley; and instead of hops, which only became common in brewing in the 9th century, the herb bog myrtle is used to add flavour and preserve the potion.
Some sources believe the word ‘ale’ comes directly from the Viking word ‘aul’, and, according to legend, Norse invaders downed substantial quantities of the heather brew to whip up their battle frenzy.
The trio brewed the Scandinavian ale with barley from the Oslo Hotel Microbrewery in Salthill. The heather was gathered at Maumeen Lake in Connemara.
“We’re using a recipe that was recorded in the ‘Ulster Journal of Archaeology’ in 1859,” explained Mr Moore, MD of the Moore Group, an environmental consultancy firm. “It dates back, we would estimate, to the early Christian and Viking period.”
Unlike the Moore Group’s previous beer experiment, which involved using a prehistoric cooking pit heated by stones, the Viking beer was heated in a large pot and is now fermenting.