Beer

Duke Wilhelm IV of Bavaria

Purely a matter of definition.

Pitch. Ox bile. Snake root. Thirsty? These are the ingredients that “refined” beer in the middle ages. And even though they made its enjoyment a dangerous adventure, they were quite beneficial. Sometimes these unusual ingredients made it last longer. And sometimes they increased the intoxicating effect. Aromatic additives also made it easier to sell beer that had gone sour. But it didn’t last long. On April 23,1516, the Ducal brothers Wilhelm IV and Ludwig X issued a decree known as the “Reinheitsgebot,” or “Purity Law.” This put an end to the adulteration of beer. From then on, only barley (and the malt made from it), hops and water could be used to produce it. So relax and drink up. The snake root days are long over. The law was advantageous because it not only provided people with a reliable, wholesome beer, but it also secured wheat crops that were used to bake bread. It’s no surprise that it is the oldest food regulation in the world still existing today.

(Information taken from German Stars – 50 innovations, produced by the Federal Foreign Office, the Press and Information Office of the Federal Government, Invest in Germany and the Goethe Institut.)