Jackson Reed
Drinking beer for breakfast is a tradition in several parts of the world, including Germany, Ireland, and England. In Germany, a traditional Bavarian breakfast called Weißwurstfrühstück consists of white sausages, pretzels, and wheat beer. In Ireland, early houses in Dublin have served beer alongside breakfast since the 1920s, catering to fishermen, dockworkers, and night shift employees. During the Middle Ages in England, people commonly started their day with small beer, which had a low alcohol content of less than 2.8% ABV. While morning drinking is generally frowned upon today, some people still enjoy a beer with breakfast, especially during sporting events or while travelling.
| Characteristics | Values |
|---|---|
| Location | Germany, Ireland, England, Belgium, France, Turkey, Thailand |
| Time | Early morning, breakfast time, before work |
| Occasion | Sporting events, get-togethers, Christmas Eve, Sunday |
| Drink Type | Small beer, doppelbock, farmhouse ale, lager, cider |
| ABV | Less than 2.8%, 4.3%, 5%, 8-9% |
| Consumption Frequency | Daily, occasionally, during Lent, once per year |
| Drinkers | Fishermen, dockworkers, night shift workers, soccer fans, farmers |
| Health Impact | Gastritis, cirrhosis, impaired driving |
| Number of Drinks | 4 or more for women, 5 or more for men |
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What You'll Learn
Beer for breakfast in the Middle Ages
In the Middle Ages, it was common for people in England to start their day with a beer alongside breakfast before heading to work. This beer was known as "small beer", which had a low alcohol content of typically less than 2.8% ABV, and was consumed by men, women, and even children. It was seen as nourishing and provided fuel for the physically demanding jobs of the time, such as farming, blacksmithing, and stonemasonry. Small beer was also easy to make, with only four main ingredients: water, grain, yeast, and hops. It is worth noting that the notion that people in the Middle Ages avoided water due to sanitation concerns is considered a myth by some historians.
The tradition of drinking beer for breakfast was not limited to England. In modern times, there are several places around the world with unique morning traditions involving alcohol. For example, in Bavaria, Germany, it is not unusual to enjoy a wheat beer with a traditional "Weißwurstfrühstück" (white sausage breakfast) in the morning. This meal, which consists of white sausages, soft pretzels, and sweet mustard, is a staple in the southern state of Bavaria and is often enjoyed as an informal get-together.
The practice of drinking beer with breakfast in the Middle Ages may have been influenced by the nutritional value it provided. The high calorie content of beer gave people the energy they needed for their manual labor-intensive jobs. Additionally, the fermentation process of beer may have been seen as a way to ensure safer consumption compared to water, although the availability of clean water sources during the Middle Ages has been debated.
While the specific reasons for the decline in drinking beer for breakfast are not entirely clear, it is speculated that the discovery of coffee and tea in the 17th century may have contributed to the shift in morning beverage preferences. The opening of the first coffee houses in Oxford in 1650 and London in 1652 may have provided alternative meeting places for intellectual discussions, potentially contributing to the transition from beer to coffee and tea as the preferred morning beverages.
Today, while it is not common to drink beer for breakfast in most parts of the world, there are still some cultural exceptions. The tradition of having a beer with breakfast in Bavaria, Germany, for instance, persists and is considered a staple food by some locals. However, as noted by Lancaster Brewery, while drinking beer for breakfast was a norm in the Middle Ages, it is not recommended in modern times, as some traditions are best left in the past.
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Modern-day beer breakfasts in Germany
In modern-day Germany, the traditional Weißwurstfrühstück, or "white sausage breakfast", remains a popular morning meal, particularly in the southern state of Oberbayern (Upper Bavaria). This classic Bavarian breakfast consists of white sausages, soft pretzels, and sweet mustard, all accompanied by wheat beer. The Gaststätte Großmarkthalle in Munich is a well-known spot for this culinary experience, attracting a lively crowd on Saturday mornings.
While the Weißwurstfrühstück is a longstanding tradition, it is not immune to change. For example, vegan options are now available, reflecting the evolving preferences of younger generations in Germany. The meat-free sausages, made with pea protein, have 76% less fat and 62% fewer calories than their traditional counterparts. This shift towards plant-based alternatives allows for greater inclusivity while preserving the social importance of the meal.
Theresa Portenlänger, who runs the modern Munich pub Xaver's, shares her perspective on drinking beer for breakfast: "I think a lot of people here don't really see it as something alcoholic – it's almost more of a staple food, like bread!". This sentiment is echoed by Frauke Rothschuh from the Munich tourism board, who describes the Weißwurstfrühstück as "an excuse for an informal get-together when it's too late for coffee but too early for lunch."
Beyond the Weißwurstfrühstück, Bavarians may also enjoy a hefeweizen during their second breakfast, known as brotzeit. In Bavaria, beer is considered a basic foodstuff ("Grundnahrungsmittel") and is taxed at a lower rate. This cultural perception of beer as nourishment rather than solely an alcoholic beverage contributes to its integration into morning meals.
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The Irish tradition of early houses
Drinking in the morning has a long history, and while it may be frowned upon in modern times, it was once a common practice. In the Middle Ages, beer was a staple of the diet, providing nourishment and energy for people's physically demanding jobs. Beer was also generally safer to drink than water, which could be contaminated.
The Irish, in particular, have a notable tradition of drinking in the morning, with "early houses" in Dublin serving beer and breakfast as early as 7 am. These establishments, first appearing in the 1920s and receiving official recognition in 1927, catered to fishermen, dockworkers, and more recently, night shift workers. While new "early houses" have not been opened since the 1960s, some of the original pubs in Dublin remain bustling to this day.
The tradition of drinking beer with breakfast was not limited to Ireland, however. In the UK during the Middle Ages, it was common to start the day with a beer and then continue drinking throughout the workday. This beer, often referred to as "small beer," had a low alcohol content, typically less than 2.8% ABV, and was seen as a source of nourishment rather than a means to get intoxicated.
In Bavaria, Germany, a Weißwurstfrühstück ("white sausage breakfast") is a traditional morning meal, typically accompanied by wheat beer. This custom is deeply rooted in Bavarian culture and reflects a time before refrigeration when food and drink preferences were dictated by practicality and the need to consume perishable items early in the day.
While morning drinking may no longer be socially acceptable in most parts of the world, there are exceptions. For example, in the U.S., Sunday brunch often includes alcoholic beverages, making morning drinking socially acceptable for a few hours once a week. Additionally, certain traditions, like "elevenses" in England during the early 1800s, involved drinking whiskey or other alcoholic beverages mid-morning.
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Health effects of drinking beer for breakfast
Drinking beer for breakfast is not a modern phenomenon. During the Middle Ages in the UK, people would start their day with a "small beer" alongside breakfast. This beer had an alcohol by volume percentage of less than 2.8%, and due to its low alcohol content, it did not intoxicate people. It was also seen as nourishing and provided energy for physically demanding jobs.
Today, there are still some people who enjoy a beer with breakfast, especially in certain parts of the world like Bavaria, Germany, where a traditional Weißwurstfrühstück ("white-sausage breakfast") includes wheat beer. While some may view morning drinking as a special treat or a way to enhance sporting events, it is important to consider the potential health effects of drinking beer at any time of day.
Beer is an alcoholic beverage, and as such, it carries the potential for dependency and addiction. Heavy drinking can negatively impact health and increase the risk of certain types of cancer, cardiovascular disease, liver disease, and early death. Binge and heavy drinking can also disrupt hormones that affect kidney function, leading to dehydration, which is a contributing factor to hangovers. Additionally, drinking more than two beers per day can increase the chances of developing fatty liver disease.
However, moderate consumption of beer (up to 16 g of alcohol per day for women and 28 g per day for men) has been associated with decreased incidence of cardiovascular disease and overall mortality. This is because drinking light or low-alcoholic beers may help reduce the risk of developing diabetes and improve bone mineral density, lowering the risk of hip fractures. Beer is also a rich source of vitamins, minerals, and antioxidants, and its fermented compounds may benefit gut health.
In conclusion, while the occasional beer with breakfast may not be harmful and could even provide some health benefits, it is important to consume alcohol in moderation and follow guidelines recommending no more than one drink per day for women and no more than two drinks per day for men. Heavy drinking and binge drinking should be avoided due to their negative impacts on health and potential for addiction.
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Low-alcohol beer in the past vs present
In the past, people in the UK during the Middle Ages started their day with a beer, which was known as "small beer". This beer had an alcohol by volume percentage of less than 2.8%, which was too low to cause intoxication. Small beer was consumed by everyone, including men, women, and children, and was seen as nourishing and a good source of energy for physically demanding jobs. It was also easy to make, with only four main ingredients: water, grain, yeast, and hops.
Today, low-alcohol and alcohol-free beers have gained popularity, although they still make up a small segment of the beer industry. These beers are usually lower in calories than full-strength beers and are often sought out by those looking to reduce their alcohol intake or improve their mental health. In the United States, non-alcoholic brews became popular during Prohibition, and the term “light beer” was used to describe beers with reduced alcohol and caloric content. In the UK, a lower rate of beer duty for low-strength beer implemented in 2011 encouraged small brewers to revive old styles of small beer. Alcohol-free beer has also seen a rise in popularity in the Middle East, with Islamic scholars permitting its consumption as long as large quantities could be consumed without getting drunk.
The process of making non-alcoholic beer involves preventing fermentation by withholding yeast, using limited fermentation with modified yeasts or lower fermentable sugars, distillation, vacuum evaporation, or reverse osmosis. While non-alcoholic beers have traditionally been associated with sobriety and considered tasteless, the expanding craft beer scene has led to improvements in taste and a rise in popularity. However, some common complaints about non-alcoholic beers include a loss of flavor, the addition of a step in the brewing process, a sugary taste, and a shorter shelf life.
The legal definitions of low-alcohol and alcohol-free beers vary across regions. In the United States, beverages containing less than 0.5% alcohol by volume (ABV) were once legally considered non-alcoholic according to the Volstead Act. In the UK, "alcohol-free" is applied to beverages with up to 0.05% ABV, while "dealcoholised" refers to up to 0.5% ABV, and "low alcohol" is used for up to 1.2% ABV. In Australia, "light beer" refers to any beer with less than 3.5% alcohol.
While non-alcoholic beers are generally considered healthier alternatives to full-strength beers, it is important to note that they still contain calories and carbohydrates. Additionally, there are concerns about the potential impact on pregnant individuals and those with a history of alcohol dependency. Furthermore, non-alcoholic beers can produce a "drunk" feeling due to sensory cues, even though physically, the alcohol content is negligible.
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Frequently asked questions
While drinking beer for breakfast was common in the Middle Ages, it is hard to determine how many people drink beer for breakfast in modern times. In Dublin, Ireland, "early houses" are licensed to open at 7 am and serve beer alongside an Irish breakfast. These pubs are still as bustling as ever, frequented by night shift workers like nurses, police, and casino employees. In Bavaria, Germany, it is common to drink wheat beer for breakfast, and this tradition has spread to other parts of Germany and Austria, where it is known as "frühschoppen."
During the Middle Ages in the UK, people drank "small beer" with an alcohol content of less than 2.8%, which was not strong enough to cause intoxication. Beer was nourishing, provided energy for physically demanding jobs, and was seen as having good nutritional value. It was also easy to make with only four main ingredients: water, grain, yeast, and hops.
While there are occasional reports of people sustaining themselves on beer for extended periods, excessive alcohol consumption is associated with negative health effects. Drinking beer for breakfast can also set you up for drinking throughout the day, which can be detrimental to your health.
Drinking alcohol in the morning is generally frowned upon in modern times, although it was acceptable in the past. In some cultures, such as Bavaria, drinking beer for breakfast is part of the culture and is not seen as something solely alcoholic. However, in other cultures, it may be considered taboo or associated with negative consequences such as alcoholism.
