Defeating Pain

One Person's Battle Against Chronic Pain

Beer is Good for You, Huzzah!

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Have you been watching the World Cup? I definitely backed the wrong team this year, (maybe next time Spain!) and, surprisingly, the US has not done too badly, until they did…sigh.

Around the world people will be watching matches, and inevitability, drinking a pint. Beer, it is s much more than just some beverage. Just something to drink at a barbecue, or after long day, that a pint you have while you commiserate with friends. Beer is complex, alive, and very interesting. You should appreciate a well made beer, as well as make own. I am a home-brewer (as I have mentioned) and beer is a such wonderful, and fascinating creature, you really must experience making one for yourself. Having a little beer baby in your closet, checking on it, and then enjoying it – there is nothing quite like it. Beer, is possibly the key to good health (in moderation of course) and is not “fattening” despite this new trend for lite beers. So time to learn about some of the benefits of our fabulous friend beer.

Kitchen-101-Beer-PNG

Everything you ever need to know about beers! (also a great site and should buy the print)

Beer, one of the oldest foods, and possibly the reason that humans settled down and started things like agriculture and cities. Beer is a very old medicine, Egyptians were known to use it as a “primitive” antibiotic, and it is so ancient that even Hammurabi wrote laws about it in his infamous code. Beer really can be medicine, and one now and then with the right ingredients can actually do a lot of good. Now that doesn’t mean you should go slam a 6-pack, but beer does have its benefits medicinally if consumed in moderation. Over consumption of beer negates any beneficial aspects of it so I can not stress moderation enough, but a beer now and then can be beneficial, even more so with the right ingredients.

Beer as I said gets mentioned in Hammurabi’s code but it is so important that it has been written in many more languages and hundreds of thousands of recipes existed around the world, and has a long and varied history. The oldest evidence of beer (Iran) and a mead/wine hybrid (China) from studying pottery found in tombs and archaeological excavations that date to 9,000-7,000 years ago. Humans have been brewing for almost as long as we have record for, and possibly started long before we lost our hunting and gathering ways.  The Sumarians had a goddess called Ninkasi, her name translates loosely to “the Lady who fills the mouth” and she was the Goddess of beer, basically. Yeast and fermentation were not understood so the whole fermentation process was very “magical.” Ninkasi it was said she was borne on sparkling fresh water, and the hymn to Ninkasi is basically a recipe for brewing beer in poetic form, and the Goddess comes and makes the magic happen.

Ninkasi, like a lot of other deities of alcoholic beverages, is a sort of embodiment of that magic of fermentation. There are a lot of cultures that have legends or magic around fermenting. Some cultures used a magical brewing stick that they thought magically caused beer to ferment, yeast transferred from the crevices in the stick would inoculate beers as it was stirred. Other cultures believed fermentation could only happen in a quiet place, and there were stories that if the beer was startled by loud noises it wouldn’t ferment. In most early cultures, beer was made with bread, since the yeast was wild yeast that was caught by the dough and fermented the dough through the yeast living in the air. The bread was then used to brew the beer, some used the dough raw, half baked, or twice baked in the case of the Sumarians, or at least as far as we can tell. The bread was added to the wort (or was sometimes part of the ingredients for the wort) for brewing and fermentation occurred. Some of it also could have been based on luck, and wild yeast settling in fermentation vessels and inoculating as well, but this bread method seems to be the most common and is even carried over today with some recipes having yeast spread on bread and floated on the wort to start the fermentation. Yeast doing its work still seems magical today when I make beer, or even my home-made sodas (though I tend to use specialized champagne yeast for those). Something so small having such a big effect, you must admit it is pretty fantastic.

The beer brewed from this method in Sumer, was very thick almost like a porridge. It had to be sipped with straws to filter it. The straws are a bit like traditional yerba mate straws, they filter out the solids (they used these in Egypt and with other early beers from many other cultures too. Everyone from gods and goddesses, to kings to commoners were shown sipping beers through these straws.

from nicolepeyrafitte.com

Sippin’ on bread ‘n’ juice… laid back. With my mind on Ninkasi, and Ninkasi on my mind.

There are craft brews now being produced under her name, it seems the old ways have become new ways and the circle of history continues.

Beer was part of life and worship through the ages as humanity progressed from the times of the Sumerians, and was a major part of many religious rights (and if they didn’t use beer a mead or wine substance was often used), like the libations of beer poured on a warden tree that we just discussed in the history of birch. In Egypt Bes was a God that was known to love drinking beer, and was frequently depicted as drinking beer (also through straws since it was more like Sumerian beer). Bes is probably, that is probably not definitely, the “pagan” origin of St Bessus, since some of the symbolism and protection areas (fertility, war, etc) were brought over as Bes was very popular with ladies, dancers and soldiers. Bes was second to Hathor for beer and brewing, and like in Hinduism Gods and Goddesses come in many forms and can take other forms. Hathor could manifest as many things, in her lady form she has cow ears, in her cow form, she is the divine white cow, always marked by it’s special necklace.

Like a cow with bling would go unnoticed in the tall papyrus… cause that’s normal.

But Hathor had another side, her pissed-off lady side. Sekhmet is Hathor’s not so nice side, and she is the goddess of war and is on the list of people not to be trifled with, like the Dread Pirate Roberts, or a Middle-American soccer mom fighting for the last Tickle-Me Elmo on Black Friday. Yet, Ra, decides to piss her off by telling her that some of the people of the Black Land, were planning to kill him. Not something you tell to Hathor considering one of her other forms was Ra’s wifey. She becomes so mad about the possible death of Ra, that she becomes Sekhmet, and begins to slaughter all humans faster than the robot overlords of Skynet could. Ra, realizing that flipping his wife’s bitch switch could result in complete genocide, and a real reduction in his worshipers population levels, decides the best thing to do is stop her. How do you stop a blood thirsty goddess on the warpath? With blood colored beer of course! Ra pours the beer on the ground and she drinks so much (remember – blood thirsty) that she becomes drunk, due to her drunken state she is sedated and thankfully returned to her more calm, cow-eared self.

“What did you say, Ra? You are going to what instead of the dishes?”

Beer was such a strongly held tradition, that as the new religion of Christianity was spread, many “pagan” (meaning- not of the 3 “book” religions) rituals and deities were absorbed into the rituals and traditions of the incoming traditions. This is why you have Saints like Brigid, she was not always a saint but was a pagan Goddess. Brigid was the daughter of Dagda, and was one of those amalgam Goddesses that comes about from many years of cultures growing and mingling until she becomes a triad goddess (Mother, Maiden, Crone type) as well as covering blacksmiths, poetry and many other things. Brigid once adopted by the incoming new religion, soon became combined and tied (like many other pre-Christian deities) to an existing saint, St Brigid of Kildare. There is a tradition that carried over from her earlier worship, and a group of nuns tended a flame which was a symbol of the earlier origins of the Saint. Saints typically do saintly things, and a main one was she tended to lepers in a leper colony. Tragically she found one day that the lepers  had run out of beer. She kindly saved them from this horrible plight by changing their bathwater (in some legends her own bathwater) into beer and saved the thirsty lepers.

“For when the lepers she nursed implored her for beer, and there was none to be had, she changed their bathwater into an excellent beer, by the sheer strength of her blessing and faith in God and dealt it out to the thirsty plenty.”

And again her place in history is secure, since there are craft beers being produced today that are named Brigid in honor of this saint, even one I quite like a lot. St Arnulf of Metz (sometimes written as Arnold) was another patron saint of brewers, and is now the patron saint of a brewery in Houston. Appropriately so, since Arnulf brewed himself, and often preached that –

“from man’s sweat and God’s love, beer came into the world.”

He also preached to the people to drink beer over water, which is a safety issue as I will cover with another Arnold later. After his death, the people of Metz sent people to collect their hometown saint’s body since he was buried near the monastery he retired to. On their way home, lugging their saintly cargo, stopped to have a pint at a tavern, but they were informed that there was only one mug of beer remaining. So one of them prays to Arnulf of Metz and assured his fellow travelers that by his prayer to Arnulf they will –

“by his powerful intercession the Blessed Arnold will bring us what we lack.”

And the single mug of beer never ran dry, providing enough beer to slake the thirst of all the travelers and some of the receiving crowd upon his return to Metz. The story of the Miracle of the Mug became one of the major reasons that Arnulf became Saint Arnulf, logically of course. Because if anyone had a never-ending mug of beer, they would definitely petition that the gifter of said mug, should be immortalized, or held in reverence as a saint. Personally, I would say sainthood in all religions, well…at least the ones that drink.

Beer was so important to most cultures as water was sometimes an unreliable resource for drinking (this was before germ theory and all that jazz). The best option for drinking was water that was boiled (which makes it safe) and then given the extra benefit of alcohol (to keep out other nasty things) was the obviously much safer option. Seriously, water was so bad that the patron saint of hop pickers, St Arnulf of Soissons (also written as Arnold, and different from the previous St Arnold), was so pro-beer drinking that he actively encouraged the peasants in the area to drink it instead of water. Due to beer’s “gift of health,” there is even legend he ended a plague by putting a crucifix in his brew pot, and all who drank of it were cured of the plague. Which beer could possibly have saved them, even without the crucifix addition, since there has been evidence that tetracycline, a well known antibiotic now, was found in mummies and ancient beers. They may not have known why it helped and made them feel better but they knew it did, this could be the reason that beer had such a strong history of restorative powers.

Beer was drunk by everyone, young and old, rich and pour. Though not all beers were created equal, there are highly alcoholic versions, and some with much less which are more like the previous ancient beers we were discussing. There was small, or children’s beer in some areas, which is generally 3% alcohol or less. This was drunk for breakfast or throughout the day, in fact most workers drank about 10 Imperial pints (568 ml) a day. Which if this was of what we now consider “regular” beer (about 6% ABV in most areas is “normal”), not much would get done, but it sure would be fun! The dangers of drinking water meant that this was the much safer alternative to water, and was provided to everyone including children and pregnant or nursing women. This sounds bad but it was generally watered down, so it would generally be enough alcohol to kill bacteria, but not enough to where it would do much harm, they weren’t doing keg-stands or anything.

There are traditional and regional variations, one we discussed with juniper, and they all have their own uses, recipes, meanings, and ingredients. There are things like chichakvass, svagdricka, podpiwek, and malzbier (malt beer) all of these fall in to this small beer group. Small beer is the drink of the masses, what was given to the servants when the European Lord threw a party, it was what the Egyptians workers received as part of their pay, and in Tudor times pints were allocated to ladies in waiting. No one was really getting hammered all day like some gridiron loving, forehead can crushing, frat boy, but if they had enough they might get a little “buzz” if you had a lot. It seems like drinking beer all day would lead to crazy behavior, but small beer was just enough alcohol to be safe but not wasted, since there were stronger ales if you wanted to drink your face off. This is a good thing to remember when you are traveling, beer is generally a safer bet than tap water. Also, if you are in a situation where drinking water is not so great, opt for the beer, even in survival. You can boil most any water and turn it into a somewhat decent beer, even duck pond water as was found in a documentary of how beer saved the world (if you have netflix).

These small or unfiltered beers add another level to most of the cultures that consumed them as a good source of nutrition. Beer in it’s varied forms were a large part of daily nutrition for almost all historical cultures. Since it is a fermented beverage is very high in B vitamins, and it isn’t just one beer has, it is all of the spectrum. Even more so in a lot of bottled home-brews, since a lot of them are conditioned in the bottle to carbonate them, and yeast isn’t filtered out. B vitamins are part of those vitamins that are so important for making sure everything works right, and helps keep nerves and pretty much everything else healthy. Beer was nutrition for monks in the Middle Ages, since fasting was a large part of their religious calendar, and beer was all the vitamins and nutrients monk’s needed. And this is why generally monastery, or more specifically Trappist, ales and beers are still some of the best around, I am sure all of you who good love beer you have heard of Chimay if you are a beer drinker. Trappist beers come from Trappist monasteries which means that they are brewed by monks of a branch of the Cistercians, but one that follows a more “strict” observance of the orders rules. Everything that is good for yeast, is good for people, and it is a great way (in moderation) to get a lot of vitamins you need in a natural way, which are generally easier to digest and absorb than in pill form. Beer has a lot of nutritional value, and while it does have calories mainly from carbohydrates and other sugars. It is mostly the fattening foods consumed with beers, as well as over consumption that leads to the inevitable beer belly.

Why do we care about small beer other than its nutritional value? Well, alcohol is a great way to dissolve fats and therefore oils (which are fats). So, what does that mean? That means that oils that can give beer flavor can also give beer additional medicinal value. Just like hops add a sedative quality to beer with their hop pollen and oils, you can add other plants to increase medicinal qualities. Rosemary, peppercorns, and juniper (as I mentioned) are all normal beer ingredients, but these ingredients bring not just flavors to beers but all of the properties of their oils as well. That means if you add say a quarter of an ounce of lavender flowers to a beer in the last 5 minutes of a boil, or even leave a muslin bag in the fermenter you will have a beer that with the hops will be quite sedating and good for relieving stress (goes well in Saison recipes). Lavender is quite bitter though so small amounts go a long way, and I have found that unless you let this sit for a month drinking it tastes like a punch in the face from Grandma’s closet. All herbs added must have their potency considered, so for example you probably wouldn’t want to add a pound of lavender, it would be way too bitter. You may need to counter with additional sweet like honey, which is a great addition to beers or brew it as a honey wine with lavender. Or get crazy and try including other herbs, be careful with bitter ones like hops and lavender…unless you like things bitter then it is a great addition. So you can be creative here, lemon balm in an IPA or a Hefeweizen, or maybe green peppercorns and rosemary in a Saison, or even chili peppers to a lager. Adding essential oils works too if you dont have herbs handy, add a few drops to the wort about one drop per 8th of an ounce of herbs called for in a recipe (for very intense flavors 1 drop for a quarter ounce of herbs). Whatever the addition you can get valuable vitamins, and a healthy dose of herbal benefits just by having a beer.

Another aspect of beer is one you can’t really get around, the alcohol content. Alcohol, from the Arabic language we borrow the word, and it was they who discovered distillation. But beer does not require distillation, so be glad for that since stills are first of all highly explosive, and second are generally frowned upon for legal reasons. Alcohol does have negative effects on the body when consumed too frequently or too much in a sitting (binge drinking is worse than steady alcoholism so don’t think that is better). The Mayo Clinic gives good information on what is a moderate versus an immoderate amount, here are their guidelines –

For healthy adults, that means up to one drink a day for women of all ages and men older than age 65, and up to two drinks a day for men age 65 and younger.

Examples of one drink include:

  • Beer: 12 fluid ounces (355 milliliters)
  • Wine: 5 fluid ounces (148 milliliters)
  • Distilled spirits (80 proof): 1.5 fluid ounces (44 milliliters)

So having one now and then can do some good for the body, and I can’t stress enough moderation. Alcohol is a depressant, something that does “deaden” the system, which is why it is so dangerous to ever drink and drive. It slows reaction time, it also relaxes muscles and slows things down. Which can help if you are in pain a bit, it can help a lot with the right sort of herbs in it. Drinking too much will affect sleeping and other things so it is really important to not go overboard, and it can actually cause a B deficiency if consumed in excess. So keep it moderate (you may get tired of me saying that), and that beer can do a lot to relax the body, which can relax the mind. Especially when you enjoy it over a good meal, with good friends and family, nothing is better for the spirit than that.

“But beer sounds way too complicated to make,” I am hearing some of you think, “what is all this boil and fermenter stuff?” If you are the type that likes to read everything you can get your hands on about something before starting it Michael Jackson is a good place to start, I have brought him up before, and he is the unofficial guru on all things beer related, and some other distilling and fermenting type things. He writes some fantastic stuff about beers, and covers all sorts of ground on the old and new ways. If you want one book that explains it all in one book, and is “just the facts, ma’am” this is a site and writer you should check out. He was actually my first brewing book I bought, and while it is stuffed with information it is a good single source, read it twice if it feels overwhelming the first time. Another great book for not only recipes but history and great herbal information check out this book.

If you have a small amount of space and are looking for a small investment to start brewing, you should look into doing half grain, and half extract (sometimes called a mini-mash). It requires less set up, and by that I mean equipment, and you get a better product than if you do all extract. If you have the space and time, though even brewing with half extract takes a half day basically. But it is all worth the time and effort, especially when you crack open that bottle or tap that keg of a beer you brewed. If you are looking for recipes there are a lot of sites (like this, this, this, this, and this) that give recipes and notes from other home brewers. Since I am from the Austin area, I can not help but put in a plug for the local brewing supply store here that does ship nationally, and has kits, recipes, blogs, faqs and just about anything and everything you need for beer (even hops rhizomes to grow your own!).

Seriously, nothing tastes better than beer you made yourself, and because beer is endlessly customize-able to taste and seasons you can make beers that change with what is available in your garden or whatever suits your fancy. Making things add a real sense of satisfaction, and since it is a DIY thing that requires more patience than effort it is a great thing for someone with limited mobility (as long as you invite a friend who can lift heavy things). If you don’t you may want to invest in some hand pumps to transfer liquids in place.

If you are interested in reading the Hymn of Ninkasi, other than the site linked in the photo, and/or more information on her and beer culture in Sumer, check out this site or this site

If you are interested in beer deities in general go here and here.  

If you are interested in the Saints of Brewing, hops, and other Beer related things, go here or here.

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Author: defeatingpain

I am a Texan and in 2008 I was struck by an SUV while riding my bicycle, I have had C5-C6 and L4-S1 fused. While the surgery did a lot, I was left with Failed Back Syndrome and CRPS. I refuse to sit by and not have a hand in my own recovery, so, this blog documents my trials with finding natural solutions for chronic pain.

4 thoughts on “Beer is Good for You, Huzzah!

  1. Such an awesome article! Thanks

    Like

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