Logan Hayes
Drinking alcohol in the morning may be frowned upon today, but it was once a common practice. In the Middle Ages, people drank small beer with their breakfast, which had a low alcohol content of less than 2.8% ABV. This beverage was consumed by all ages and social classes and was seen as a nutritious and energizing way to start the day. The popularity of beer as a breakfast drink can be attributed to the abundance of manual labor jobs during this time, as the calories and energy boost from beer were thought to fuel people through their physically demanding work.
| Characteristics | Values |
|---|---|
| Time period | Middle Ages, 17th century, 18th century, 19th century, 1970s |
| Geography | England, Belgium, Germany, Norway, Lithuania, Finland, Sweden, Ireland, Austria, France, Spain, Australia, New Zealand, Cuba |
| Demographics | Monks, soldiers, children, clergymen, factory workers, prisoners, peasants, workers, families |
| Beer type | Small beer, Doppelbock, table beer, lager, ale, beer-soup |
| Alcohol content | Less than 2.8% ABV, under 3% ABV, less than 0.5% ABV |
| Reasons for drinking | Nutritional value, energy, thirst-quencher, water unsafe to drink, social acceptability, cultural tradition |
| Accompaniments | Bread, wheat beer, pretzels, sausages, mustard, pickles |
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What You'll Learn
Beer was a breakfast drink in the Middle Ages
Beer was indeed consumed as a breakfast drink in the Middle Ages. This beverage was known as "small beer", and typically contained less than 2.8% alcohol by volume, which was not enough to intoxicate drinkers. Small beer was considered nourishing and provided energy for people's physically demanding jobs. It was also seen as safer to consume than water, which was often contaminated with harmful bacteria.
The origins of beer as a breakfast drink can be traced back to monks in the 14th century, who produced and consumed beer in monasteries. By 1634, monks at the Paulaner monastic brewery in Munich were drinking a strong, hoppy lager called Salvator Dopplebock during Lent. This "liquid bread" helped them survive the 46-day fast. Belgian monks also produced their own "small beers", which had a low ABV of under 3% and were consumed with breakfast or lunch.
During the Middle Ages, beer was often the beverage of choice due to its affordability and the availability of ingredients. It was consumed by people from all walks of life, including men, women, and children. In addition to its nutritional value, beer was also a source of hydration, as it was made with water, grain, yeast, and hops.
Even today, drinking beer for breakfast is still considered acceptable in some places, such as Munich and other parts of Germany and Austria, where it is known as "frühschoppen". Frühschoppen typically includes wheat beer, pretzels, white sausages, pickles, and mustard. While the tradition of beer for breakfast may have diminished in some places, it remains a part of cultural and social rituals in others.
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Beer was nourishing and provided energy
Drinking beer at breakfast was once commonplace, particularly in the Middle Ages. This was partly because the beer that people drank in the morning, known as "small beer", had a low alcohol content, typically under 2-3% ABV. As such, it was consumed by men, women, and children alike.
Small beer was nourishing and provided energy. It was packed with calories, making it a good source of fuel for people's physically demanding jobs. It was also a safer alternative to drinking water, which was often contaminated with harmful bacteria. In addition, beer was cheaper to make than wine, as it only required four main ingredients: water, grain, yeast, and hops.
In the 17th century, Belgian monks produced their own table beer, which they brought to the breakfast or lunch table to enjoy with their meals. In 1634, friars at the Paulaner monastic brewery in Munich brewed a strong, hoppy lager to sustain them during their 46-day Lenten fast. This beer, called Salvator Dopplebock, or simply "Salvator" ("Saviour"), acted as liquid bread.
Even as recently as the 1970s, entire families in Gotland, Sweden, were observed drinking beer with their meals. In some countries, there were even cottage industries dedicated solely to brewing small beer.
Today, while drinking beer at breakfast is generally frowned upon, it is still considered acceptable in certain places and cultures, such as Munich and Bavaria, where it is known as "frühschoppen".
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Beer was safer to drink than water
Drinking beer for breakfast was a common practice in the Middle Ages. This tradition has been observed in different cultures, including England, Germany, Belgium, and even in ancient Rome. The beer consumed during breakfast was typically a "small beer", which had a low alcohol content, ranging from 0.5% to 3%. It was considered nourishing and provided energy for people with physically demanding jobs.
One reason for the popularity of beer as a breakfast drink was the belief that it was safer to consume than water. During the Middle Ages, water was often contaminated with harmful bacteria, making it unsafe to drink. Beer, on the other hand, was believed to be safer due to its alcoholic content, which could inhibit the growth of bacteria. This belief was so prevalent that people would sometimes spike their water with beer or other spirits to make it safer to drink.
In addition to safety concerns, the preference for beer over water can also be attributed to nutritional and cultural factors. Beer was considered nourishing and provided calories, making it an attractive option for those engaged in manual labor or physically demanding work. It was also easy to make, requiring only four main ingredients: water, grain, yeast, and hops. Beer was also a significant part of people's diets and was consumed throughout the day. In some cultures, such as Bavaria, drinking beer for breakfast is still considered a tradition, with its own term, "frühschoppen".
While the practice of drinking beer for breakfast may seem unusual in modern times, it was a common and accepted part of daily life in the past. The consumption of "small beer" or low-alcohol beer with breakfast was not intended to induce intoxication but rather to provide nourishment and energy to start the day. This tradition was influenced by cultural norms, nutritional needs, and the belief that beer offered a safer alternative to potentially contaminated water sources.
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Beer was a breakfast drink for monks, soldiers and children
Drinking alcohol in the morning has been a common practice throughout history. During the Middle Ages, for instance, it was considered safer to drink alcohol than water, which was often contaminated with harmful bacteria. Beer was also a popular breakfast drink in England during this period, with "small beer" (a beer with a low alcohol content of under 3%) being consumed by men, women, and children. Small beer was easy to make, requiring only four main ingredients: water, grain, yeast, and hops. It was also nourishing and provided people with the energy they needed for their physically demanding jobs.
Monks were also known to drink beer for breakfast. For example, Belgian monks produced their own table beer, which they brought to breakfast or lunch. German monks were brewing beer as early as the 14th century, and by 1634, friars at the Paulaner monastic brewery in Munich were drinking a strong, hoppy lager during Lent, calling it "liquid bread" as it helped them survive the 46-day fast.
Soldiers, too, have a history of drinking beer for breakfast. For instance, Spanish troops created the "carajillo", a mix of coffee and rum or whisky, during their occupation of Cuba in the late 1800s. During World War I, Australian and New Zealand soldiers drank rum and coffee during what became known as a "gunfire breakfast".
The practice of drinking beer for breakfast was not limited to specific groups but was common among people from all walks of life. In England during the Middle Ages, beer was consumed throughout the day while people were working. In the 18th century, it was common for prisoners in the Bastille to be given bread and wine for breakfast. Even as recently as the 1970s, entire families in Gotland, Sweden, were observed drinking beer with their meals.
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Beer is still consumed at breakfast in some places
In the past, beer was also consumed at breakfast in England, with breweries giving free drinks to their workers as recently as the 1980s. This continued a long tradition of brewers enjoying a hearty brew to start the day. Similarly, in Gotland, Sweden, entire families were reported to be drinking beer with their meals as late as the 1970s.
In some places, the consumption of beer at breakfast is seen as a staple food rather than an alcoholic drink. For example, in Sicily, a food writer observed that her partner's grandfather drank a litre of white wine with his breakfast every morning and never drank water.
While beer may no longer be commonly consumed at breakfast in many places, there are still some regions where it is considered acceptable and even traditional to do so.
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Frequently asked questions
Yes, beer was a breakfast drink in the Middle Ages in the UK and Europe.
Beer was consumed for breakfast because it was nourishing, energetic, and sanitary. Water was often unsafe to drink, so beer was a healthier alternative.
The beer consumed for breakfast was known as "small beer", which had a low alcohol content of typically less than 2.8% ABV.
While it is not as common today, there are still some places where it is acceptable to drink beer for breakfast, such as Munich and some pubs in Germany and Austria on Sundays.
