Cover photo: An abbey cellarer testing his wine. Illumination from a copy of Li livres dou santé by Aldobrandino of Siena. British Library manuscript Sloane 2435, f. 44v.
Date Late 13th century.

Beer played a pivotal role in European society from the early Middle Ages through the Renaissance, serving as both a daily necessity and a significant economic commodity. During this period, beer was more than just a beverage; it was deeply intertwined with the social, economic, and religious fabric of European life.

In Old Norse sagas are mentioned two drinks; alu and bior (or beor, drink of gods¹). Between 5th-7th century many farmers, herders and fishermen carried oin traditional brewing in Low Countries, as well in northern Germany, Scandinavia and Iceland. During eraly Middle Ages every product was from a household production. The first large scale production took place in the monasteries (8th-9th century). Irish figures like Saint Brigid of Kildare and St. Columbanus, who spread Christianity in Europe, are noted for their association with beer. St. Columbanus’s hagiographer, Jonas of Bobbio, recorded that beer was a common drink among various peoples, including the Irish.

By the sixth and seventh centuries, the church’s attitude towards beer shifted due to the influence of Germanic traditions and Celtic missions. This change was officially recognized in 816 at the Synod of Aachen, where it was decreed that monks should receive daily one beaker of wine or, if wine was unavailable, twice as much “good beer.” Professional brewers first emerged during Charlemagne’s reign. In his administrative instructions, the Capitulare de Villis, he required governors to ensure a sufficient number of skilled craftsmen, including brewers (siceratores).

In medieval Europe, beer was often considered safer to drink than water due to the brewing process, which involved boiling and fermentation, effectively killing harmful bacteria. This made it a staple in the daily diet, consumed by people of all ages and social classes. The brewing of beer initially took place within the household, with women primarily responsible for its production. Over time, as demand for beer increased, brewing evolved from a domestic task into a commercial enterprise, leading to the establishment of professional brewers and guilds.

Monastic communities were instrumental in advancing brewing techniques during the Middle Ages. Monks in monasteries brewed beer not only for their own consumption but also for sale, generating income that supported their religious activities. Monastic breweries became known for their high-quality beer, contributing to the development of standardized brewing practices. These religious institutions played a dual role by both promoting beer production and regulating its consumption, reflecting the church’s broader influence on medieval life.

For example, the forty-eighth chapter of the Rule, “De Opere Manuum Cotidiano” (“On Daily Work of the Hands”), elucidates the necessity that monks work tirelessly to sustain the
monastery. “Idleness is the enemy of the soul,” admonishes Benedict. By the 9th century, Benedictine monks were specifically expected to work in the brewery, which apparently they enjoyed due to the pleasant aromas.

As the brewing industry grew, beer became an important economic commodity, particularly in urban centers. The rise of professional brewing guilds marked a shift towards the regulation of beer production, ensuring consistent quality and fair pricing. These guilds were also responsible for controlling who could enter the trade, thereby protecting the interests of established brewers. Regional variations in brewing practices emerged, influenced by local ingredients and traditions. This diversity led to the development of distinct beer styles across different parts of Europe.

Initially, brewing was a right for all citizens, but it soon became restricted to homeowners due to increased demand, specialization, and stricter fire regulations. As cities grew and brewing became profitable, further restrictions were imposed, including limiting brewing times and complicating entry. This led to the rise of specialized brewing guilds, which organized in cities like London (1200), Regensburg (1230), Ypern (1267), and Munich (1280). These guilds managed brewing practices, training, and quality, and held significant political power². By the 16th century, brewer’s guilds were widespread across Europe and remained influential until the early 19th century.

Technological advancements during this period further transformed the brewing industry. The introduction of hops as the primary flavoring and preservative agent marked a significant change. Hops not only enhanced the flavor of beer but also extended its shelf life, making it more suitable for commercial distribution. This innovation contributed to the widespread popularity of beer and the growth of the brewing industry.

Guilds in staple food industries, including brewing, significantly impacted urban economies and citizens’ health and satisfaction through product quality and pricing³. City governments enacted regulations on food measures and quality, with taxation, especially on beer, becoming a crucial revenue source. Brewing ordinances from Augsburg (1156), Paris (1268), and Nuremberg (1293) included laws on i) consumer protection (additives, brewing technology), ii) supply security (grain use, pricing, brewing obligations), iii) brewing organization (guilds, training, authorization), iv) regulation enforcement (beer inspection), v) trade (sale and taxation of foreign beers).

In essence, beer was a vital part of life in medieval and Renaissance Europe, impacting everything from daily sustenance to economic activity and social practices. Its production and consumption were closely linked to broader cultural, technological, and religious developments, making it an integral component of European history during this period.

Sources:

Richard W. Unger, “Beer in the Middle Ages and the Renaissance”, publ. University of Pennsylvania Press, 2004.

Franz G. Meussdoerffer, “A Comprehensive History of Beer Brewing”, 2009.

Joseph Wayne Strickland, “Beer, Barbarism, and the Church from Late Antiquity to the Early Middle Ages”, publ. University of Tennessee, 2007.

1. In Viking mythology, Odin enjoyed beer, alongside other drinks, in the beer hall. ↩︎
2. In 1241, Hamburg and Lübeck formed a confederation that evolved into the Hansa League, which grew to 170 cities by 1356. Key brewing centers in the League included Wismar, Rostock, Lübeck, and Danzig. At its height, the League operated about 1,000 ships, and beer consumption by its fleet may have surpassed 250,000 hl annually. ↩︎
3. Constituents of more than 40 different plants are known to be used as beer supplements and 14 additional ones were employed in beer for medical application. ↩︎