Ale was a popular and essential part of Viking life, brewed mainly from barley, water, and sometimes flavored with herbs or hops. The brewing process involved malting the barley, soaking it in water, and allowing it to ferment. Ale was consumed daily, with lower alcohol content for everyday drinking and stronger brews reserved for feasts or rituals. Archaeological evidence indicates that ale was a staple in Viking households, often made by women as part of their domestic responsibilities. It served not just as a source of hydration but also as a significant part of their social and communal gatherings. Feasts featured ale prominently, and it was customary to toast with 'skål' before drinking. The Vikings also utilized local ingredients, experimenting with various grains and spices to create unique flavors, reflecting their resourcefulness and deep cultural ties to brewing.