Medieval beer!

 In medieval times, clean water was often scarce or unsafe to drink, so people turned to alternatives that were both refreshing and, importantly, safe.

One of the most common substitutes was small beer, a low-alcohol ale, usually just 1 to 2 percent, much lighter than the beers we know of today.

Because it was boiled and fermented, small beer killed off harmful germs, making it a far safer choice than plain water.

It was brewed everywhere, in homes and taverns, and became a staple drink for everyone, from children to labourers.

Besides small beer, other fermented drinks filled the gap.

Cider was popular in areas rich with apple orchards. Like small beer, cider was safer because of the fermentation process, offering a fruity alternative!

Then there was mead, made from fermented honey and water.

This sweet, stronger drink was often enjoyed on special occasions or by wealthier folks.

And, of course, wine was consumed too, mainly by the upper classes and monasteries, where it was either imported or produced locally.

What’s fascinating is how these drinks weren’t just about taste or indulgence, they were a vital part of medieval life, providing hydration and protection against waterborne diseases long before modern sanitation.

Everyone from children to farm workers regularly sipped on these “nutritional” brews throughout the day.....much like today I guess!

So, rather than imagining medieval people drinking questionable water or being in a constant state of drunkenness, think of them as savvy consumers of their era, relying on these safer, fermented beverages to keep healthy and hydrated.