YES! Beer for Breakfast.

on 12/09/11 at 9:22 am



Good enough for Kristofferson, good enough for me.

The first beer probably started off as breakfast. A Mesopotamian farmer pushed aside his half-eaten bowl of the morning’s wheat-and-barley gruel, set out on a hunt and returned a day or two later to find his porridge foamy, fermented and magically delicious: a grand reward for forgetfulness.

What our ancestors knew, and we sometimes forget, is that beer can be as nutritious as bread. Some coaches recommend non-alcoholic varieties as carb-loaded refuel (a poetic echo of those post-hunt roots, it’s recently caught on with the biathlon circuit). Shakespeare supposedly drank it regularly in the morning hours. And in the 19th and early 20th centuries, beer was practically health food; some rich stouts were even prescribed to nursing mothers.

Athletes and moms, you might say, deserve a tall cold one for breakfast—but mere mortals? Few sneer at a weekend-morning mimosa or Bloody Mary, yet it’s unlikely that cheap bubbly or a handful of celery stalks add much to a plate of eggs. In other words: boring. Beer, nourishment aside, is a livelier companion. In fact, paired with morning foods such as oatmeal or granola, unexpected flavors emerge like green tea and chocolate milk.


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