Beer: A Cure For The Bubonic Plague?

The bubonic plague, or Black Death, was a devastating pandemic that wiped out half of medieval Britain's population. However, it also had an unexpected side effect: the rise of the English pub. During the plague, drinking beer was already a fundamental part of English culture, and it is believed that the practice may have helped protect people from contaminated water sources, which were common at the time.

The process of brewing beer involves boiling water, which kills harmful bacteria. Additionally, the alcohol in beer also has antibacterial properties. As a result, beer was often safer to drink than water, especially in medieval times when public hygiene was poor and water was often contaminated.

The Black Death led to a labor shortage, which resulted in higher wages and better living standards for the surviving peasantry. This, in turn, led to the establishment of more commercialized and permanent drinking establishments, known as alehouses. These alehouses offered better food and beer than the previous homebrewed options, and they became popular places for socializing and playing games.

While the connection between beer and the bubonic plague is often speculated, it is important to note that the plague was primarily spread by fleas on rats, not contaminated water. However, the improved sanitation and social benefits associated with drinking beer may have indirectly contributed to the survival and resilience of communities during this difficult time.

Beer was safer to drink than water

While the bubonic plague was spread by fleas on rats, and not through water, drinking beer instead of water was still beneficial during the time of the plague.

During the Middle Ages, water was often contaminated, and drinking water could lead to cholera and other water-borne diseases. Brewing beer involves boiling water, which kills bacteria, and so drinking beer was safer than drinking water. The alcohol content in beer also helped to kill infectious bacteria.

Beer was safer to store than water

Beer was also safer to store than water. In the Middle Ages, public hygiene was poor, and water was often contaminated by vermin and slaughtering animals in the street. Fermenting water was the safest known way to kill off bacteria.

Beer was a source of nutrition

During the Black Death, which first arrived in England in 1348, around 50% of the population died. This led to a rise in wages for the surviving peasantry, who could now afford to spend more on food and drink. Beer was a source of nutrition, and people drank more and better-quality ale.

Beer was a source of community

The Black Death also led to the rise of pubs in England. Before the plague, anyone could brew beer at home, and beer was often sold from brewers' homes. After the plague, commercial establishments were set up by the best brewers, and these became busy meeting places.

Beer was a source of celebration

In the Middle Ages, beer was so important that there were official blessings for it. One such blessing reads:

> O Lord, bless this creature beer, which by your kindness and power has been produced from kernels of grain, and let it be a healthful drink for mankind. Grant that whoever drinks it with thanksgiving to your holy name may find it a help in body and in soul.

Beer was believed to have medicinal properties

During the Middle Ages, people believed that drinking beer could prevent diseases that spread through contaminated water, such as cholera. In fact, beer was often safer to drink than water, as it had been boiled during the brewing process. This was especially true during the time of the bubonic plague, when sanitation practices were lacking and public hygiene was poor.

The belief in the medicinal properties of beer extended beyond the Middle Ages. In the 17th century, Roger Bacon, an English philosopher and writer on alchemy and medicine, suggested that wine could "preserve the stomach, strengthen the natural heat, help digestion, defend the body from corruption, concoct the food till it be turned into very blood." While Bacon recognized the dangers of consuming too much alcohol, he also believed that wine could have health benefits when consumed in moderation.

The association between beer and good health was also reflected in the practices of the Catholic Church. Beer was considered an important part of early Christianity, and there are official blessings for beer in the Catholic tradition. One such blessing states:

> O Lord, bless this creature beer, which by your kindness and power has been produced from kernels of grain, and let it be a healthful drink for mankind. Grant that whoever drinks it with thanksgiving to your holy name may find it a help in body and in soul.

The belief in the medicinal properties of beer was not limited to Europe. In the 11th century, a plague was sweeping through the area of Oudenburg, and the bishop of Soisson, Arnold of Soissons, advised people to drink beer rather than water. As a result, none of his followers died from the plague.

While the effectiveness of beer in preventing the plague may have been exaggerated, it is clear that beer was considered a healthier alternative to water during this time. The brewing process, which involved boiling water and the addition of alcohol, made it a safer option for consumption.

Beer was sterilised through the fermentation process

Fermentation is a process that has been used for centuries to preserve food and drinks. The process involves boiling water, which kills bacteria, and then adding yeast to the cooled liquid, which kickstarts the fermentation process. The yeast breaks down the sugars in the liquid and produces alcohol and carbon dioxide as by-products. This process not only preserves the drink but also makes it alcoholic, which has its own sterilising effects.

During the time of the bubonic plague, drinking beer was safer than drinking water, as the water was often contaminated and a source of diseases such as cholera. The fermentation process, including boiling the water, would have sterilised the beer, making it safer to drink than water. This may have contributed to the belief that drinking beer could help prevent the plague, as people noticed that those who drank beer were less likely to get sick from water-borne diseases.

In addition to the sterilisation that occurred during the fermentation process, the alcohol content of the beer would have also had antibacterial properties. Alcohol has been used for centuries as an antiseptic and disinfectant. While the alcohol content of beer is relatively low compared to other alcoholic drinks, it still would have had some antibacterial effects, further contributing to the belief that beer could help prevent the plague.

The fermentation process, combined with the antibacterial properties of alcohol, likely contributed to the perception that drinking beer could help prevent the bubonic plague. However, it's important to note that the plague was spread by fleas and rats, so drinking beer would not have directly prevented the disease. Nonetheless, the sterilisation and antibacterial properties of beer made it a safer alternative to contaminated water during that time.

Beer was safer than water because it was boiled during brewing

Drinking beer instead of water was safer during the bubonic plague because the water was boiled during the brewing process. This killed harmful bacteria and made the water safer to drink. While the alcohol content in beer was not high enough to act as a disinfectant, the boiling process was enough to make beer a safer alternative to water.

In the Middle Ages, water contamination was a significant issue, and boiling was an effective way to kill bacteria and prevent the spread of waterborne diseases. The process of fermentation, which involves boiling, also helped to sterilize beer, making it a safer option than unprocessed water.

The understanding that boiling water could purify it and make it safer to drink was not widely known or practiced during this time period. As a result, beer was often considered a safer alternative to water, even though the alcohol content was not high enough to have a significant disinfecting effect.

The bubonic plague was spread by fleas and rats, so clean water sources were not a direct concern for preventing the disease. However, drinking beer instead of water could help prevent the spread of other waterborne illnesses and diseases, such as cholera.

The belief that beer was safer than water was also influenced by religious and cultural factors. In Catholic regions, beer was considered a gift from God and was consumed during religious ceremonies. This further contributed to the perception that beer was a safer and more blessed alternative to water.

Overall, while the alcohol content in beer did not make it a disinfectant, the process of boiling water during brewing made beer a safer alternative to water during the bubonic plague and other waterborne diseases.

Beer was safer than water because of its alcohol content

While the bubonic plague was spread by fleas on rats, and not through water, drinking beer instead of water was still beneficial during the time of the plague. This is because the water used to make beer was boiled during the brewing process, killing off any harmful bacteria.

Additionally, the alcohol content of beer also helped to kill off infectious bacteria. The alcohol content of beer, even in small amounts, can help to prevent food poisoning and other illnesses spread through contaminated water, such as cholera.

During the time of the bubonic plague, beer was also safer to drink than water due to the poor public hygiene standards of the time. Slaughtering animals in the street was considered acceptable, and vermin ran rampant. As Europeans would not boil water for tea until the 17th century, fermenting water to make beer was the best-known way to kill off bacteria.

The alcohol content of beer was also much lower during this time, so people could drink beer all day without becoming seriously impaired. Even children would have drunk beer, as mild intoxication was preferable to the risk of cholera.

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