Nope it’s a common misconception. If you had the ability to boil water for a beer wouldn’t you just drink the water that had been boiled? Beer wasn’t pasteurised, carbonated and bottled in sanitary conditions like modern beer. It would have been full of natural yeast and bacteria on top of being unrefrigerated chances are you would have something close to vinegar in a few weeks. Truth is people like getting fucked up and they always have.
That’s wrong. True, people like getting drunk, but ancient beer didn’t have nearly enough alcohol to get you wasted. What the alcohol did is killing all of the unhealthy bacteria. Even the ones that survive cooking. And tbh, I have no idea why you mention yeast here. Yeast is one of the main ingredients of beer. Of course it’s gonna be present.
Another thing you have to consider: Even a couple of weeks is quite a long time for preserved food, when salt is expensive and cooling isn’t widely available. Even cooked water will only last a couple of days.
Also beer doesn’t become vinegar, when stored in a sealed container like a barrel or an amphora.
But the more important reason is probably that beer just tastes pretty good. Especially when you’re otherwise limited to bland well water.
Another factor is: beer used to be way more… Nutritious? It was basically unfiltered and more of a malt smoothie than anything else. Great to get a boost of energy while working physically
Nope it’s a common misconception. If you had the ability to boil water for a beer wouldn’t you just drink the water that had been boiled? Beer wasn’t pasteurised, carbonated and bottled in sanitary conditions like modern beer. It would have been full of natural yeast and bacteria on top of being unrefrigerated chances are you would have something close to vinegar in a few weeks. Truth is people like getting fucked up and they always have.
That’s wrong. True, people like getting drunk, but ancient beer didn’t have nearly enough alcohol to get you wasted. What the alcohol did is killing all of the unhealthy bacteria. Even the ones that survive cooking. And tbh, I have no idea why you mention yeast here. Yeast is one of the main ingredients of beer. Of course it’s gonna be present.
Another thing you have to consider: Even a couple of weeks is quite a long time for preserved food, when salt is expensive and cooling isn’t widely available. Even cooked water will only last a couple of days. Also beer doesn’t become vinegar, when stored in a sealed container like a barrel or an amphora.
But the more important reason is probably that beer just tastes pretty good. Especially when you’re otherwise limited to bland well water.
Another factor is: beer used to be way more… Nutritious? It was basically unfiltered and more of a malt smoothie than anything else. Great to get a boost of energy while working physically