Vivian Marlowe
Alcohol was a common drink in medieval times, with consumption rates that would be considered very high by modern standards. Medieval people drank ale, beer, wine, cider, mead, and spirits. Ale was the most common drink, consumed daily by almost everyone, including children. Beer was also widely consumed, as it was cheaper and quicker to produce than wine. Wine was popular in France and the Mediterranean, where grapes were grown, and it was imported to Britain and other parts of Europe. Cider was also consumed, with evidence of its production in Britain and Northern Spain as early as 55 BC. Mead, a beverage made from fermented honey, was common in Wales. The production and consumption of alcohol in medieval times varied across different regions and social classes, with the wealthy having access to a wider variety of drinks than the poor.
| Characteristics | Values |
|---|---|
| Alcohol type | Ale, wine, mead, cider, beer |
| Ale ingredient | Grain, water, yeast |
| Wine origin | France, Italy, Greece, Rome, Uzbekistan |
| Wine consumption | Drunk by wealthier people, kings, lords |
| Ale consumption | Consumed by all classes, including children |
| Ale consumption frequency | Consumed daily, at every meal |
| Ale production | Produced by women, called "brewsters" |
| Beer | Made from barley, wheat, or rye |
| Cider origin | Britain, Spain |
| Cider base | Apples |
| Mead base | Honey |
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What You'll Learn
- Ale was a staple, consumed daily by almost everyone
- Wine was drunk in France, the Mediterranean and imported to Britain
- Beer was popular, especially in Northern Europe after the Little Ice Age
- Cider was made and consumed in Britain and Spain
- Mead was a common beverage in Wales, made from fermented honey
Ale was a staple, consumed daily by almost everyone
Ale was a staple drink in medieval times, consumed daily by almost everyone. It was an important source of nutrition, particularly small beer, also known as table beer or mild beer. Small beer contained just enough alcohol to act as a preservative and provided hydration without intoxicating effects. It was consumed by everyone, including children in some places, and was often healthier than the local drinking water, which was often contaminated by bacteria. The ethanol in ale kills bacteria.
Ale was made from grain, water, and yeast, and was brewed by women called "brewsters" in the homestead for both domestic consumption and small-scale commercial sale. It was also a common drink in alehouses and taverns, where it was sold alongside wine. The high demand for ale in England was satisfied by thousands of brewsters, who were among the few medieval women with access to a trade.
Ale was so important to the existence of commoners that its price and quality were regulated by law, as decreed by King Henry III in 1267. Lords liked to receive rent payments in the form of beer and ale. Ale was consumed at breakfast, with the afternoon meal, and before bed, with a gallon per person per day being the standard consumption.
While ale was the staple drink for commoners, wine was also consumed in medieval times, particularly by the wealthy. Wine was imported from France and Italy for those who could afford it, and lords and kings would have drunk wine as a matter of course. Gregory of Tours observed that wine had replaced ale as the popular drink of Parisian taverns, and he also wrote of the repeated drunkenness of the clergy.
In addition to ale and wine, mead, a beverage made from fermented honey, was also consumed in medieval times, particularly in Wales, where grapes were not grown as widely as in England.
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Wine was drunk in France, the Mediterranean and imported to Britain
Wine was a popular drink in medieval times, with varying consumption patterns across different regions. In France, wine drinking was commonplace, with large parts of northern France covered in vineyards. The French wine was also exported to Britain, where it was favoured due to its alignment with British tastes. The improved transport conditions during the reign of Henry II further facilitated the import of French wine into Britain.
In medieval France, wine was consumed by people from all walks of life. The average person typically watered down their wine, as drunkenness was frowned upon. On the other hand, the wealthy elite enjoyed late-harvest dessert wines, a tradition dating back to the Roman Republic. These wines were likely imported from colder climates, such as Austria and Germany, where freezing grapes were used for winemaking.
The English, in particular, favoured a light pink wine called "claret" from Bordeaux. English nobles preferred French wines, and exports from Bordeaux were abundant. This preference for imported wines impacted local English vineyards, as vineyard owners found alternative uses for their land to remain profitable. As a result, Britain became known for its expertise in importing, bottling, and cellaring wine rather than producing it.
Wine was also imported into Britain from other regions, such as the Mediterranean. Wealthy wine drinkers in northern Europe appreciated dessert-type wines from the Mediterranean made from dried grapes. The English wine industry faced competition from imported wines not only from France but also from Spain, Italy, and Germany, which offered superior wines at lower costs due to free trade policies enacted in 1860.
The consumption of wine in medieval times extended beyond France and Britain. Cities across medieval Europe experienced growth, and their inhabitants became a significant market for cheap wine. Drunkenness became more common, and people often added ice cubes to cheap red wine to dilute its sourness. However, the average person would usually water down their wine to prolong social drinking without getting too intoxicated.
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Beer was popular, especially in Northern Europe after the Little Ice Age
Alcohol was consumed so frequently in medieval times that it was considered almost a food rather than a beverage. Beer was one of the most common drinks, particularly in northern and eastern Europe, where grape cultivation was difficult or impossible. In the south, wine was the most common drink, but beer was still consumed by the lower classes.
In the early Middle Ages, monks and noblemen drank beer for lunch and wine for dinner. However, by the 14th and 15th centuries, beer replaced wine for an increasing number of people in northern Europe. The key innovation that led to this change was the introduction of hops, which began in northern Germany in the 13th century. Hops improved the brewing process and the quality of beer, making it possible to store beer for up to six months. Other innovations included larger kettle sizes and more frequent brewing. As a result, beer consumption increased, and brewing became more concentrated and capital-intensive.
The Little Ice Age, which occurred in the middle of the second millennium, also contributed to the popularity of beer in Northern Europe. The colder climate made it impossible to grow grapes, so cultures in this region, especially the UK and Ireland, planted barley for brewing beer instead. Beer was also a practical choice for American colonists, as it took less time to produce than wine and they could store excess grain for other purposes.
Beer was a democratic beverage, affordable to most people. It was often brewed at home, but large noble households also brewed their own beer, and the servants would drink it just like the ladies of the house. Brewing beer was considered a common household task, usually orchestrated by women. In the late Middle Ages, beer-making gradually shifted from a family-oriented activity to an artisan one, with taverns and monasteries brewing their own beer for mass consumption.
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Cider was made and consumed in Britain and Spain
Cider, an alcoholic beverage made from the fermented juice of apples, was consumed in Britain and Spain during the medieval period. While cider was less common than other drinks like ale and beer, there is evidence of its production and consumption in both countries during this time.
In Britain, the first mention of established cider production dates back to 1205, and it became widely consumed in the 17th and 18th centuries. The western British tradition of wassailing apple trees and offering cider and bread to protect the fertility of the orchard dates back to the pre-Christian Early Medieval period. By the 19th century, cider was often considered part of labourers' wages, particularly during the harvest season. The centre of UK cider production is now in a band stretching northwards from Devon, through Somerset, Gloucestershire, Worcestershire, and Herefordshire.
In Spain, the consumption of cider is particularly prominent in the region of Asturias, with a tradition of cider-making dating back to ancient times. The first testimony about cider in Asturias was made by Greek geographer Strabo in 60 BC. The traditional Asturian sidra is a still cider with an alcohol content of 4-8%, and it is served in a unique way by pouring it from a height into a wide glass to create air bubbles and a sparkling taste.
While cider was made and consumed in both Britain and Spain during the medieval period, it faced competition from other alcoholic beverages, particularly beer, due to factors such as taste, economics, and regulation. However, cider-making techniques and consumption continued to evolve, and cider remains a popular beverage in both countries today.
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Mead was a common beverage in Wales, made from fermented honey
Alcohol was a common beverage in medieval times, almost considered a food rather than a drink. While water was available, it was often contaminated by bacteria, and ale was considered healthier. Ale, along with bread, was an important source of nutrition in the medieval world. It was also a common drink among all classes, along with beer.
The Welsh, in particular, were herders and not farmers, so they did not grow grains in large quantities like the English. Instead, mead, made from fermented honey, was a common beverage in Wales. Essentially, it is honey wine. The earliest meads were likely made by taking honey and water and letting them ferment with the naturally occurring yeasts found in the honey. Evidence of early meads has been found in Egypt and on the island of Crete, and it was drunk in Greece during the Golden Age.
In Welsh mythology, mead was more than just a drink; it was believed to be a magical potion, often associated with the legendary Mead of Poetry, said to bestow wisdom and poetic inspiration on those who drank it. It was also a symbol of hospitality and celebration, gracing the tables of both lords and commoners.
By the late medieval period, the popularity of mead began to wane with the advent of beers and wines. However, mead-making traditions were kept alive in some monasteries, especially in areas where grapes could not be grown.
Today, mead is experiencing a cultural revival in Wales, with a global interest in historical and craft drinks driving this renaissance. Contemporary Welsh meaderies are blending tradition with innovation, producing meads that vary from sweet traditional brews to dry, modern variations.
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Frequently asked questions
People in medieval times drank ale, beer, wine, and mead. Ale was the most common drink for commoners in England, who drank about a gallon per person per day. Beer was also popular, as it was cheaper and quicker to produce than wine. Wine was consumed in France, Italy, and the Mediterranean, where grapes were grown, and it was imported to Britain. Mead, a common beverage in Wales, was made from fermented honey.
Brewing was one of the few trades open to medieval women, who were known as "brewsters." In England, ale was produced by thousands of brewsters in their homesteads for both domestic consumption and small-scale commercial sale. Beer was also brewed at home, and good-quality beer was brewed by monks in monasteries.
Alcohol was consumed for a variety of reasons in medieval times. For commoners, ale was an important source of nutrition and hydration, as it was often healthier than the local drinking water. Alcohol was also consumed for recreational purposes, and it was so commonly drunk that it was considered a food rather than a beverage. In addition, alcohol was used as a medicine, with monks, physicians, and alchemists seeking distilled alcohol as a cure for ailments.
