Norwegian Language Blog

Akevitt (Norwegian spelling), akvavit and aquavit-however you prefer to spell it, is a delicious flavored (many are probably mumbling “speak for yourself” right now…) spirit home to Scandinavia-Norway, Sweden, and Denmark in particular.  Brandy is known by the French as “eau de vie” (Water of Life).  Of course I will be focusing on Norwegian Akevitt!

While other nations distill grains to produce the tasty beverage, Norwegian akevitt is made from distilled poteter.  The distinct flavor comes from a variety of different spices and herbs depending on the kind-caraway is by far the most popular, but dill, cardamom, cumin, anise, and fennel are typical ingredients as well.  Akevitts vary in color from clear to a light and even caramer colored brown.  Some akevitt is aged in oak casks, which give it a brownish hue.  The longer it is stored in the oak casks, the darker the hue will be.  Norwegian akevitt is aged in oak casks for anywhere from 1-12 years.  Caramel coloring is also used sometimes to create a brown hue without using oak casks.  Clear akevitt is known as “taffel.” 

Linje!

Varieties of Norwegian akevitt include Løiten, Lysholm, Gilde, and my personal favorite Linje.  I’m not sure I’ve even tried all of the aforementioned brands, but I appreciate the time, energy, and journey Linje akevitt embarks on before it is on the market.  Linje akevitt is said to achieve it’s bold and distinct flavor (as well as brown hue) because it is aged in oak casks that travel on ships from Norway to Australia and back, thus crossing the equator 2 times.  No, there is no superstition or magic involved in the equator crossing (that we know of at least-wink), but rather the constant movement, fluctuating temperatures, and high humidity cause the impacts of the aging process to be exemplified.  This is certainly quite the tur-retur (round-trip) journey for ei flaske alkohol (a bottle of alcohol) to take, not to mention costly!

Norwegians drink akevitt our of either shot glasses or long stemmed tulip-shaped glasses and they drink it in “snaps,” that is small shots during a meal.  Akevitt is not consumed as often as vodka, beer, or wine, for example.  It is a spirit consumed during traditional meals on Sankthansaften (Midsummer), 17. Mai (17th of May, Norway’s Constitution Day), Påske (Easter), and Jul (Christmas) as it is known to ease the digestion of rich foods (these holidays call for rich food!)  Typically, the host says “Skål!” (Cheers!) which is the signal for everyone to make eye contact with the host and take a snap!  Many people that I have consumed akevitt with absolutely despise it for it’s unusual flavor.  Although I hate caraway seeds in bread, for instance, I love akevitt.

Home distilling of akevitt is illegal in Norway, but a common practice.  I’ve had the pleasure of drinking heimbrent (home distilled) vodka, but not akevitt.  Someday I hope to enjoy this delicacy!

Working for a company headquartered in a foreign country really makes cultural differences apparent.  My colleagues and I often feel like anthropologists studying the potential reasons and implications for these cultural differences.  Since I have spent more time in Norway than I have in the Netherlands, I have become very used to the differences between Norway and the U.S.  So, I´ve been thinking over the past couple of days about peculiar facts about Norway that implicate something about the Norwegian people.

-Grocery stores are not allowed to be open on Sundays, but gas stations and kiosks can (and they sell groceries).

-You can buy beer in grocery stores, but you have to buy wine and hard liquor at one place and one place only-Vinmonopolet (which literally means ´Wine Monopoly´and closes quite early)

-Even though Norway is one of the top oil producers in the world, gas is more expensive in Norway than almost anywhere.

-Because food prices are so high in Norway, many Norwegians drive across the border to Sweden to shop.  These purchases amount to over 2 billion USD every year.

-If you get caught drinking and driving in Norway, you will go to jail for 30 days and immediately get your license revoked until a year later (assuming they pass the test).

-It can cost in the thousands for Norwegian teenagers to get their license (minimum age 18).

-Norwegians eat brown cheese (brunost)-one of my favorite things

-And lutefisk, fish soaked in lye (a chemical used in making soap)

-speeding fines are often more serious than if a person is caught with drugs

-Norway has voted against membership in the EU several times, but has implemented more EU directives than any other EU member state.

-Norwegians love Grandiosa, cheap frozen pizza.

-Most Norwegians take a 4 week holiday during the summer.  This means that the country slows down a lot and if you are a tourist and you aren´t aware of this, you wonder where everyone is and why nothing is open….

-Norwegians are one of the only people in the world to hunt whales

-Norwegians eat American children´s Christmas figure, Rudolph (and it´s darn good!)

-Norwegians do not typically smile or start talking to a stranger on the bus.  It is not considered rude to behave as such.

-Bars stay open very late, but having drinks outside at the bar closes earlier than inside the bar.  The bartender will take your full drink even if you just ordered it inside and walked outside.

There are many, many more peculiarities about the Norwegian culture, but that was a good dose.  If you spend a month or 2 in Norway, especially over the summer, you will learn all of these things.

Now that jul (Christmas) is around the corner, you may want to impress your friends and family with jul vokabulær!  So, you already know jul, but after this post, you should be able to tell someone what was on the meny (menu) for jul where you were.  (if you have a Norwegian-ish meal).  You should also be able to wish someone Merry Christmas and Happy New Year´s, talk about what you received for presents and maybe even the apparel you donned.

To do with the juletre:

gave-gift

juletre-Christmas tree

julepynt-Christmas decorations

stjerne-star

engler-angels

snømann-snowman

julelys-Christmas lights

strømper-stockings

Misc.

god jul-Merry Christmas

godt nyttår-Happy New Year

julekort-Christmas cards

krans-wreath

ull genser-wool sweater

telys-tea lights

julegudstjeneste-Christmas church service

julaften-Christmas eve

julenisse-Christmas gnome

flettehjerte-woven heart ornament

Farger: (Colors)

grønn-green

rød-red

hvit-white

Mat og drikker: (Food and drinks)

julebord-´Christmas table´- typically a work Christmas party with a meal

gløgg-warm mulled wine with nuts and spices (and perhaps Brandy…)

rømmegrøt-cream porridge (whoever finds the hidden mandel-almond in their dish wins!)

småkaker-cookies

pepperkake-gingerbread cookie

krumkake-literally ´crumb cake´-these are thin cone shaped cookies that crumble in while you eat them

sandbakkelser-quickly baked and served either inverted to show the unique shape of the molds or served with a filling

Berlinerkranz-wreath cookies

fattigman småkaker-´Poor man cookies´- knot shaped cookies, quickly fried and sprinkled with sugar

Serina-the traditional Norwegian butter cookie

pinnekjøtt-salted lamb ribs

Traditional norske juletrær (Christmas trees) are decorated with wooden or straw ornaments and hvite julelys with a gull stjerne (gold star) on top.  Many families make woven hjertekurv to put on the tre.  They are simple, but elegant.

Norske julesmåkaker are different than what Americans consider typical `Christmas cookies.´ Common småkaker and other desserts Norwegians make for jul include krumkake, lefse, pepperkaker, sandbakkelser, osv. But first, you must of course eat the hovederett (main course) which often consists of pinnekjøtt or perhaps fisk, with some form of poteter and grønnsaker. The forrett (appetizer, first course) can be rømmegrøt.  I don´t personally recommend this because it is extremely filling.  I find it better in a small portion as a dessert or sometimes as my hovedrett (although not for jul!).  I always enjoy drinking gløgg at least before my julemiddag (Christmas dinner).

A gløgg oppskrift to try:

Ingredients:
*** 4 Cardamom , pods , whole
(If you can only find cardamom seeds, and
not the pods, this info might be useful:
-There are about 20 seeds in a pod.
-There are about 80 seeds in a 1/4 teaspoon.)
*** 1/4 cup Cinnamon , broken
*** 25 Cloves , whole
*** 8oz Candied Ginger Slices
*** peel of 1 Orange
*** 1 1/2 cup Raisins
*** 1 cup Slivered Almonds , blanched
*** 2 cups Pineapple Juice
*** 2 liters Port
*** 2 liters Red Wine
*** 750ml Brandy or Aquavit

Mixing instructions:
Take seeds out of cardamom pods, crush the seeds and put with cinnamon,
cloves, ginger slices, orange peel, raisins, almonds in a stainless steel
pot (not aluminum or copper, porcelin is OK). Cover with red wine by 1 inch and
bring to a boil, then remove from heat and cover. Let stand at room
temperature overnight (or at least several hours). Add remaining ingredients
and heat but do not boil. Drink!!!

God jul!!