Theo Nash
Alcohol was a common drink in the Middle Ages, with people drinking it at every meal, almost like a food. The most common drinks were ale, wine, and mead, which typically had an ABV of 7-12%. The word beer disappeared from the English language for about 500 years, possibly because it was an upper-class beverage that was stronger and more expensive than ale. The distillation process was not widespread in Europe during the Middle Ages, but people experimented with it, and it became more common in the High Middle Ages. The first hard liquors were likely vodka, whiskey, and brandy, which would have had a much lower alcohol content than modern spirits.
| Characteristics | Values |
|---|---|
| Alcohol content of spirits | About 40% ABV |
| Alcohol content of ales | 7% to 12% ABV |
| Most common hard liquor | Brandy |
| Other common liquors | Whiskey, vodka, rum, tequila |
| Alcoholic drinks consumed daily | Ale, small beer, wine |
| Alcohol as a food | Alcohol was consumed at every meal |
| Alcohol as medicine | Brandy was considered a remedy for the Black Death |
| Alcohol as safer than water | Ethanol in ale kills harmful bacteria |
| Alcohol abstinence | Considered heretical by Russian priests |
| Brewing industry | Artisan brewing industries flourished in many towns |
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What You'll Learn
Alcohol was commonly drunk at every meal
Alcohol consumption was a prominent feature of daily life in the Middle Ages, with alcoholic beverages consumed at every meal. The period, spanning from the 5th to the late 15th century, witnessed a variety of alcoholic drinks, including ale, beer, wine, and the emergence of distilled spirits.
Ale, made from grain, water, and fermented with yeast, was a popular drink among the English during this era. It was an important source of nutrition, providing hydration and essential calories. Notably, ale was often safer to consume than water, as the ethanol in ale effectively killed harmful bacteria. This made ale a healthier option, even for children, in regions where drinking water was contaminated. Brewing ale was primarily a local industry led by women, and it formed an integral part of the economy.
Beer was considered an upper-class beverage. It was stronger and more expensive than ale, often containing enough alcohol to have intoxicating effects. The term "beer" disappeared from the English language for about 500 years, possibly due to its association with the elite.
Wine also played a significant role in the drinking culture of the Middle Ages. It was widely consumed, and its fermentation process helped kill harmful bacteria, making it safer than water in many cases. Kings and queens are often depicted drinking wine, reflecting its popularity among the nobility.
The Middle Ages also marked the beginning of distillation experiments in Europe, leading to the creation of hard liquor. Brandy, distilled from wine, emerged around the early 14th century but was initially used as medicine due to its perceived strengthening and sanitary powers. It was even referred to as "the water of life" by physicians. Irish whiskey and German brandy became available in the 12th century AD, and their lower alcohol content, around 40% ABV, made them more accessible for recreational consumption.
During this period, alcohol was so deeply ingrained in society that abstinence was considered heretical. Russian priests, for example, preached moderation but also devoted entire sermons against drunkenness. Overall, alcohol was a staple of medieval life, consumed by people from all walks of life, and its production and trade played a significant role in shaping the economy and culture of the time.
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Wine was safer to drink than water
Wine was considered safer to drink than water during the Middle Ages. The fermentation process used in winemaking killed off harmful bacteria, which made wine safer to consume than water, which was often contaminated. Beer was also considered a safer alternative to water.
However, the notion that medieval people predominantly drank wine and beer because water was not potable is misleading and, according to medievalist Peter Konieczny, mythical. There is ample evidence of regular water consumption in the Middle Ages. Medical texts and health manuals from the period often noted the benefits of drinking water. For example, Paul of Aegina, a 7th-century Byzantine physician, wrote, "of all things water is of most use in every mode of regimen. It is necessary to know that the best water is devoid of quality as regards taste and smell, is most pleasant to drink, and pure to the sight; and when it passes through the praecordia quickly, one cannot find a better drink." The Salernitan Rule of Health advised that drinking from a cool spring was good for thirst, but rainwater was even better.
Water was available in many forms, such as rivers, rainwater, and melted snow, and was often used to dilute wine. While some doctors criticized water, there were also influential voices who did not recommend drinking water over ale. St. Hildegard of Bingen, writing in the 12th century, stated that a person should drink wine or beer but not water after sleeping, as water might damage one's blood and humours, while beer fattened the flesh and lent a beautiful colour to the face. However, in her Physica Sacra, she noted that it was more healthful for a thirsty person to drink water rather than wine to quench their thirst.
While water was consumed, it was not typically sold, transported, or taxed, so there was little reason to record its use. Alcoholic drinks were likely preferred for their variety and flavour. A young man in a 10th-century Saxon colloquy is asked what he drinks and answers, "Beer if I have it or water if I have no beer," expressing both comfort with drinking water and a preference for beer.
The belief that medieval people drank wine and beer instead of water due to water being unsafe is a long-standing myth that has been perpetuated in popular culture. However, it is important to recognize that water was consumed and that the decision to drink alcoholic beverages was influenced by various factors, including availability, taste, and cultural norms.
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Brandy was first distilled in 1313
The Middle Ages saw the development of distillation techniques, which led to the creation of hard liquor. Vodka, for instance, was one of the earliest distilled spirits, appearing around 1100 AD. However, the focus of this discussion is on brandy, which has a specific origin story tied to the year 1313.
Brandy, a liquor produced by distilling wine or fermented fruit, typically contains between 35% and 60% alcohol by volume. The process of distillation enhances the alcohol content of the base wine or fruit, and the final product's alcohol concentration can reach about 83% during the initial phase of distillation.
The history of brandy is closely linked to France, with records indicating that French distillers first produced brandy for medicinal purposes in 1313. It was believed to possess strengthening and sanitary qualities, earning it the moniker "the water of life" or "l'eau de vie" in French. This name is still associated with brandy today.
The early production of brandy was solely for medicinal purposes, and it was considered a valuable remedy. However, the public's appreciation for its taste and the ease of shipping concentrated wine contributed to the rise in commercial distillation during the 16th century. This shift in consumption patterns elevated brandy from a medicinal elixir to a recreational beverage.
Over time, brandy diversified, with grape brandy becoming popular in countries like Moldova, Romania, and Armenia. Apple brandy, notably Applejack, was introduced in America in 1780, and George Washington became a prominent distiller in 1797. Today, brandy is enjoyed worldwide, with Cognac and Armagnac from southwestern France being among the most renowned varieties.
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Ale was consumed daily by almost everyone
Ale was a fundamental part of daily life in the Middle Ages, with consumption spanning across all ages and social classes. It was an important source of nutrition, providing hydration and essential calories, and was often safer to drink than water due to the bacteria-killing properties of ethanol. Ale was also more accessible than other beverages, as it was produced locally and could be brewed at home.
The process of brewing ale in the Middle Ages was primarily undertaken by women, and the drink was made from grain, water, and yeast. Hops were not yet a common ingredient, only gaining widespread usage after the ninth century. As a result, the term "beer" disappeared from the English language for about 500 years, with "ale" becoming the predominant term for fermented grain-based beverages.
The role of ale in the Middle Ages extended beyond nutrition and hydration. It was also a social lubricant, often consumed at every meal, and played a significant role in gatherings and celebrations. Russian priests, for example, preached the virtues of drinking in moderation while devoting entire sermons against drunkenness. The idea of abstaining from alcohol was considered heretical.
While ale was a staple, other alcoholic beverages were also consumed in the Middle Ages. Wine was widely consumed, and the fermentation process made it safer to drink than water. Distillation of wine into brandy began as early as 1313, but it was initially prepared as a medicine rather than for recreational consumption. The late medieval period, from 1300 to 1500, saw the rise of distilled spirits, with Irish whiskey and German brandy becoming available in the 12th century and vodka production starting in Poland towards the end of the 16th century.
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Beer was stronger and more expensive than ale
In the Middle Ages, beer was an upper-class beverage that was stronger and more expensive than ale. The primary reason for the difference in strength and price between beer and ale was the difference in the production technique. For ale, the wort (the liquid containing sugars and proteins extracted from the grain) was not boiled before fermenting, whereas for beer, the wort had to be boiled with hops. This seemingly small difference had significant consequences for the preservation, taste, and nutritional value of the beer.
Ale was often served when it was still young, i.e., not fully fermented, and had a low alcohol content. It tasted somewhat like "liquid bread" and had a tannic taste due to the addition of boiling water before straining out the liquor. On the other hand, beer was a darker beverage due to the malting process being done over a fire, which was harder to control. The smoke from the fire imparted a smoky flavour to the beer.
In the Middle Ages, beer was also more susceptible to spoilage, lasting only about a month. This meant that people could only drink beer from their local town's brewery. With the advent of modern refrigeration, storage, and packaging, breweries were able to create the modern beer we know today, which is more consistent between batches and less prone to spoilage.
The strength and expense of beer in the Middle Ages also varied by region and the season of the year. For example, the household of Elizabeth de Burgh, Lady of Clare, brewed about 8 quarters of barley and dredge each week, yielding about 60 gallons of ale. However, brewing varied by season, with more ale produced in December (over 3,500 gallons) and restricted production in February (only 810 gallons).
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Frequently asked questions
Alcohol in the Middle Ages is believed to have had a lower alcohol content than what we are used to today. Most alcoholic drinks during this period were ales, including beer and wine, which had an ABV (alcohol by volume) ranging from 7% to 12%.
Ale, made from grain, water, and fermented with yeast, was a common drink during the Middle Ages. Beer, specifically small beer or mild beer, was also widely consumed due to its nutritional value and low alcohol content. Wine was another popular drink, often preferred over water due to the risk of contaminated water sources.
Distillation of alcoholic beverages was not widespread in Europe until the High Middle Ages. However, people experimented with distillation, and spirits like Irish whiskey and German brandy became available in the 12th century AD, with an ABV of around 40%.
Alcohol was consumed at every meal and was considered almost a food rather than a beverage. It was also used for medicinal purposes, especially during the Black Death pandemic in the mid-14th century.
Yes, drinking habits varied across social classes. While the upper classes consumed stronger and more expensive beverages like beer, the lower classes often drank water as they couldn't afford wine or beer. However, ale was widely consumed by people from all social strata due to its nutritional value and safer alternative to contaminated water sources.
