MEDICINAL PROPERTIES OF BEER: FROM ANCIENT TO EARLY MODERN TIMES

Abstract

Ale and beer brewing and drinking have apparently been part of the human experience since the dawn of civilization. Beer is one of the most consumed alcoholic beverages around the world. It is rich in nutrients such as carbohydrates, amino acids, minerals, vitamins, and other compounds. Historically, ale and beer have served as sources of potent nutrient food and have also been used for their medicinal properties. It was believed that the process of fermentation changes simple ingredients such as grain and water into sacred produce, and the introduction of medicinal plants enhances its properties. The earliest records show that in Sumer, beer was used for medicinal purposes as early as 2000 BCE. In the early Middle Ages, ales became popular among the Celts, Germans, and Scandinavians, who were great ale drinkers. Ales were brewed without hops; instead, a specific herb or a combination of herbs called gruit was used for flavouring. Ale and beer were thought to have both magical and medicinal powers, and were often prescribed for medicinal purposes. The introduction of hops revolutionized the brewing and beer trade. Hops improved the quality of beer and gave beer greater durability and protection against bacteria. The aim of the paper is to present the history of ale and beer used for their medicinal properties.