Beer On British Ships: 18Th-Century Sailor Refreshment

Drinking alcohol on ships was commonplace for a variety of reasons. Water in casks would often develop algae and spoil at sea, so sailors were allotted a gallon of beer per day, per man, until the Napoleonic Wars. Beer was also believed to be a healthier alternative to water, as it provided some nutrition and calories, and was less likely to harbour harmful microorganisms.

However, beer did not hold up well in the humid heat and was prone to spoilage. So, stronger alternatives were sought. In the 17th century, sailors were given French brandy, and later, arak, a distilled drink from the Middle East. Eventually, rum became the drink of choice for the Navy.

Beer was the drink of choice for British sailors until the Napoleonic Wars

In the maritime world, beer was the standard provision for sailors long before the rum ration. Beer was a more nutritious and safer alternative to oft-contaminated water. It also provided needed calories and could be used to soften hard bread.

In 1677, Chief Secretary to the Admiralty and diarist Samuel Pepys drew up a contract that specified a gallon of beer, among other food items, per sailor per day. This maritime "small" beer was low in alcohol, sometimes containing less than one percent.

Beer was also believed to be a health beverage. In 1776, Sir John Pringle, a founder of modern military medicine, reported that scurvy was never observed during long voyages as long as small beer was available.

However, beer did not hold up well in the humid heat of ships. After sitting in the damp, hot bowels of a ship, the wooden kegs would grow mould, causing the beer to spoil.

In 1655, beer was completely replaced with spirits, mainly rum, due to the difficulty in storing large quantities of beer and the political influence of West Indian planters.

The rum ration, also known as the "tot", continued until 1970, when it was abolished due to concerns about the intake of strong alcohol leading to unsteady hands when working with machinery.

Beer was preferred to water, which spoiled quickly at sea

Water in casks would often develop algae and taste putrid and sour. Beer, too, would spoil or run out during long voyages. However, beer was the British Navy's drink of choice until around 1655, when many ships switched to rum. Water spoiled at sea, so sailors were allotted a gallon of beer each day. The Victualing Board, which was responsible for supplying food and drink to sailors, owned breweries and experimented with different brews, including stronger ales that could be diluted at sea, and spruce beer, believed to ward off scurvy.

Beer was preferred to water because it:

• Provided some nutrition and calories
• Could be used to soften hard bread
• Did not harbour harmful microorganisms

However, beer did not hold up well in the heat and humidity of ships. After sitting in the damp, hot bowels of a ship, the wooden kegs would grow mould, turning the beer rancid.

From 1655, beer was replaced with spirits, mainly rum, which was more accessible due to the Triangular Trade and slave labour in the Caribbean. Rum was also easier to store in large quantities and less likely to spoil.

Beer rations were replaced with spirits in 1655

Beer was the drink of choice for sailors in the British Navy until it was replaced by spirits in 1655. Before this, sailors were allotted a gallon of beer each day. Beer was favoured for several reasons: it was more palatable than the algae-infested water, it was a form of entertainment, and it was a welcome distraction from the heavily salted meal rations. Beer also provided some nutrition and calories and could be used to soften hard bread.

However, beer did not hold up well in the humid heat of the ships. The wooden kegs would grow mould, and the beer would spoil. In 1655, the difficulty of storing the large quantities of liquid required led to beer being replaced by spirits. Political influence from West Indian planters gave rum preference over arrack and other spirits. Sailors were given a "tot" of rum, equivalent to nearly half a pint, each day. This could be drunk neat, with citrus juice to prevent scurvy, or used to settle debts.

The distribution of rum led to issues with drunkenness, and in 1740, Admiral Edward Vernon ordered that the rum be mixed with water at a ratio of 4:1. This mixture of rum and water became known as "grog". Vernon's coat, made from grogram cloth, led to the drink being called "grog" and him earning the nickname "Old Grog".

Grog continued to be distributed to sailors until 1970, when it was abolished due to concerns about sailors operating machinery while intoxicated.

Beer was substituted with wine or spirits when it wasn't available

Beer was the drink of choice for sailors in the British Navy during the 18th century. Each sailor was allotted a gallon of beer per day, which was considered to be a nutritious and healthy beverage. However, beer did not always hold up well during long voyages, especially in hot and humid conditions. It was prone to spoilage, as the wooden kegs would often grow mouldy in the damp and warm conditions below deck.

As a result, when beer was unavailable or had spoiled, it was substituted with wine or spirits. The Regulations and Instructions Relating to His Majesty’s Service at Sea (1808) stipulated that:

> "In case it should be found necessary to alter any of the foregoing particulars of Provisions, and to issue other species as their substitutes, it is to be observed, That a pint of Wine, or half a pint of Rum, Brandy, or other Spirits, holds proportion to a gallon of Beer."

The British Navy experimented with various alternatives to beer, including stronger ales that could be diluted at sea, and spruce beer, which was believed to help prevent scurvy. Eventually, rum became the preferred alternative due to its accessibility through the Triangular Trade and slave labour in the Caribbean. Sailors were allotted a "tot" of rum, which was equivalent to nearly half a pint per day.

Beer was replaced by rum in the Caribbean from 1655

The British Navy's decision to replace beer with rum was influenced by several factors. Beer, which was prone to spoilage during long voyages, did not fare well in the humid Caribbean heat. The wooden kegs would often grow mould, turning the beer rancid. In contrast, distilled spirits like rum were more resilient and less susceptible to the adverse climatic conditions.

The increasing availability of rum in the region also played a role in the decision. The Triangular Trade and slave labour in the Caribbean made rum more accessible and aligned with British business interests. As rum became an important British commodity, it made logistical sense to provision navy ships with this spirit.

The shift from beer to rum also had health considerations. Beer was believed to prevent scurvy, a common ailment among sailors due to vitamin C deficiency. However, rum-based drinks, particularly those mixed with citrus juices like lime, also showed promise in combating this disease.

While rum became the preferred liquor in the Caribbean, beer remained the issued drink in Northern Europe for seafarers. Beer was also combined with rum and water to create grog, a drink that gained popularity in the 18th century among sailors and colonists alike.

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