Jereme Zimmerman
Jereme Zimmerman is a writer and traditional brewing revivalist who lives in Berea, Kentucky. He has been published in multiple magazines and websites including New Pioneer, Backwoods Home, Hobby Farms, Grit, Mother Earth News, Fermentation and PorchDrinking.com. He travels globally to speak on topics such as fermentation and sustainable living, and teaches hands-on workshops for Berea Tourism (www.visitberea.com). His first book, "Make Mead Like a Viking," was published in 2015 and his second book, "Brew Beer Like a Yeti" was published in 2018. Jereme was awarded 3rd place for Best Book for Brew Beer Like a Yeti from the North American Guild of Beer Writers at the 2019 Great American Beer Fest in Denver, Colorado. He is a columnist for Plant Healer magazine and is a member of Fermentation magazine’s editorial advisory board.
Works

Brew Beer Like a Yeti
Experimentation, mystery, resourcefulness, and above all, fun—these are the hallmarks of brewing beer like a Yeti.
Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient—hops—and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people’s discovery that grain could be malted and fermented into beer.
Like his first book, Make Mead Like a Viking, Jereme Zimmerman’s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
More importantly, under the guidance of “the world’s only peace-loving, green-living Appalachian Yeti Viking,” readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers
Awards and Recognition
- Received 3rd place for Best Book for "Brew Beer Like a Yeti" from the North American Guild of Beer Writers at the 2019 Great American Beer Fest in Denver, Colorado.