What Did People Drink in the Middle Ages?

Bacchanal with Wine Vat, Andrea Mantegna (Italian, Isola di Carturo 1430_31–1506 Mantua) ca. 1475

The Middle Ages were the period in Europe from roughly the 5th to the 15th centuries, and while drinking habits obviously changed over such a long period, we can say for the most part what people were drinking. And it was very different from what people were drinking in North America. There, the Native Americans were happily drinking fresh water from pristine sources, the occasional cup of infused and flavored tea (yes, just as we like to do today), and once in a while a sip of an alcoholic beverage made from the agave plants or the fruit of various cacti, at ceremonies.

But in Europe, the story couldn’t have been more different. As populations grew, fewer and fewer people had access to sources of pure water, so they turned to alcohol. Even children and babies might drink a little (weakened) beer with their meals, including breakfast. For the men of the family, perhaps working at tough manual labor, strong beer would give them the strength and nutrients they needed in order to carry out their work. In a strange way, this was also healthy, given their circumstances.

So why not get by with just water as the Native Americans did? Because rivers and wells, the primary sources of water, were often polluted by refuse and sewage. Consuming unboiled or untreated water posed a significant health risk, leading to outbreaks of dysentery, cholera, and other waterborne illnesses. Only the wealthiest of homeowners had their own private water supply, with the rest of the population having to trudge to the nearest source and fill up their buckets. Even though knowledge of hygiene was rudimentary at best back then, people knew that drinking untreated water was not good for you and your stomach.

Beer

Meister E.S. 1450-1467_68 am Oberrhein, credit Albertina, Vienna

Untreated water might be used for household chores, but most people knew that if you intended to drink it then boiling it was the least you should do. A better alternative was to consume liquid that was mostly water but which had been thoroughly treated by being boiled and then fermented, and that was beer. Much of this was what we would now call low-alcohol beer, and in those days was called small beer or small ale.

Contrary to popular belief, not all alcohol is dehydrating. Beer that is under about 2% ABV does not have enough alcohol in it to act as a diuretic, and instead you are drinking mostly water. For the drinker in the Middle Ages, even those children and babies, consuming small beer helped to keep them hydrated, and avoided the health perils of drinking untreated water.

In addition, beer contains various health benefits. There would have been traces of malt sugars from the grain used in the brewing process; yeast from the fermentation process was also good for health; before hops became commonplace, herbs would have been added to the brew; and finally the mix would contain various nutrients like minerals and vitamins, with yeast being a good source of B vitamins.

For adults, the stronger the beer the more goodness was in it, though you had to counter this with the dehydrating (and other) effects of the increased alcohol. Still, as long as the beer was consumed in moderation – and economic factors mostly saw to that – then there is no doubt that for the average working man, drinking a moderate amount of beer with meals was better for their overall health and fitness than drinking even boiled water.

Wine

The Vintage of the Grapes of the Vine, from the Blockbook Apocalypse, Unknown Artist German, 15th century

Beer wasn’t the only thing people drank in the Middle Ages, though. For the wealthier segments of society – the nobility, clergy, and affluent merchants – wine was the drink of choice, symbolizing status, refinement, and a sophisticated connection to the Mediterranean world. Vineyards flourished in many parts of Europe, particularly in France, Italy, Spain, and Germany, with varieties ranging from light, everyday wines to rich, aged vintages. Serving wines from a foreign land showed affluence and knowledge, and implied you were a man of the world. Like ale, wine also offered a safer alternative to water due to its alcohol content and the fermentation process. Its prestige also stemmed from its association with the Church: wine was essential for the Eucharist, lending it a spiritual significance as well.

For the aristocracy, imported wines were a mark of their wealth and connections, reflecting their ability to afford goods from distant lands. The sweetness of wine was also often appreciated, and it was common practice to dilute wine with water, or to flavor it with spices like honey, ginger, and cinnamon, creating 'piment' or 'hippocras,' which were considered medicinal and digestive aids

Cider

Beaker, South German, 13th century

Beyond these dominant alcoholic beverages, other drinks played significant roles, particularly in specific regions or among certain social groups. Cider, produced from fermented apples, was a common drink in apple-growing regions, such as parts of southern England (especially Somerset), northern France (Normandy and Brittany), and Spain (Asturias). Similar to ale and wine, cider provided a safe and nutritious beverage and offered a practical and locally-sourced alternative to grain-based ales.

Mead

Mead, fermented from honey and water, was an ancient drink with a strong association with Germanic and Norse cultures. While its popularity waned somewhat in the later parts of the Middle Ages with the rise of ale and wine, it remained a popular drink, particularly in areas where honey was abundant. 

Milk

Milk, primarily from cows, sheep, and goats, was also consumed in the Middle Ages, but its availability and safety were often limited. Without refrigeration, milk quickly spoiled, especially in warmer Mediterranean climates. Therefore, it was consumed fresh, often directly from the animal, or processed into more stable products like cheese and butter. 

Brewing and winemaking were often household or monastic industries, allowing communities to produce their own beverages from readily available agricultural products. These drinks provided vital calories, carbohydrates, and sometimes even vitamins, especially important for a populace facing food shortages and a diet that could be monotonous. Ale, in particular, was a kind of liquid bread, a significant source of sustenance for laborers and the poor. The ability to store and transport fermented drinks also contributed to their widespread use, as they could be preserved for longer periods than fresh water.

Indeed, it was beer which made the pilgrims on board The Mayflower settle where they did. They were originally headed for the Virginia Colony which was not in Virginia but at the mouth of the Hudson River in present-day New York. However, stormy weather forced them to pull ashore early, in Provincetown Harbor on Cape Cod. They considered settling here but couldn’t find a good source of fresh water. At this point their supplies of fresh water were running low, as were - more importantly – their supplies of beer. Beer stayed fresher for longer than water, and no water meant no beer. A scouting party found water at Plymouth on the far side of Cape Cod Bay. So that’s where they moved, and helped introduce the idea of beer for breakfast to North America.