This time of the year is the traditional crayfish party in Sweden. These small red crustaceans are usually eaten with Västerbottens cheese pie. Of course, crayfish parties don’t have to involve alcohol, but the traditional approach is to wash it all down with copious amounts of snaps and beer.
Throughout the years, I’ve been to my fair share of crayfish parties. I was at one last night. The bon ami, the snaps songs, the silly paper hats and the noisy, messy slurping make it, for me, one of the best festivities in the Swedish calendar.
One thing is certain though. The day after a crayfish party, one feels a little….delicate. After snaps cometh headache.
A snaps is a small glass of ‘burnt wine’ – or brännvin in Swedish. Brännvin is a spirit distilled from potatoes or grain with a high alcohol contented at least 37.5%. So it is not the same as a shot! It can be plain and colourless, or flavoured with herbs and spices. Brännvin includes vodka and akvavit, but akvavit is always flavoured with caraway and dill.
Brännvin has been in Sweden since around the late 1400’s and is an integral part of Swedish custom. It has been given many different names throughout history. Some synonyms are: ‘eldvatten’ (fire water), ‘jodlarsaft’ (yodel juice), ‘hojtarolja’ (shouting oil), ‘polarvätska’ (polar liquid), and ’spånken’ (originating in the Latin and Greek word for mushroom – spongia).
If you’re ever here, you should try it. But take it carefully!