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Medieval Tavern - Europe
In medieval times taverns were a place to socialise
much like today's pubs.
Most houses we often small and cramped
so the taverns offered a place were friends and neighbours could meet,
socialise, relax, amuse and exchange ideas.
As well as taverns, there were small ale houses
were they served home brewed ale and beer
There were more ale houses in towns and villages than taverns and inns
Inns were the largest larger type of drinking house
that usually located close to the city gates.
They provided large inns alongside food and drink
for weary travellers such as merchants. Inns were also a good place
to do trading and provide stables for horses
Churches were the other place for communities to gather
and were the opposite in terms of morality
Taverns, ale houses and inns were places of drinking,
gambling, violence and criminal activity
which the church criticised them for.
From the XIV century signs were hung outside
with pictures that depicted motifs drawn from heraldry
or something that could be easily remembered
during a time of mass illiteracy.
Before this ale houses had an ale stick or ale pole
above te door to show that they had a brew ready
and was open for business
Terrains had a pole with leaves called the bush
for this purpose. It is speculated that this bush
or pole might have been used to stir the beer in the fermenting draught.
Alcohol was of course one of the biggest parts of the tavern.
Beers, ales and wines were on offer
which would have been cheap as taxing it were and well received
These would have be served by the barmaid in a pitcher
or mug made of leather or wood.
Wine was unique to the taverns as it was more expensive
and attracted the rich patrons that visited.
It was consumed on a daily basis in France
and imported in England were it could be produced well
which made it more expensive there.
Brewers were mostly women. In particular
at the start of the medieval period.
Often the brewery would be in the same building
but if it wasn't, it was supplied by a brewer who the tavern keeper was indebted to
as he was likely not as well off.
Food was sometimes also offered, which was usually low quality
It might be bread or salted fish
or bacon and roast meat. The meat could be served
in pottage, type of cooking stew or as a pie
The meal was served form a plate onto trenchers
made of stale bread or wood.
Food was eaten with your bare hands and if you brought them with you,
your personal knife and spoon.
Forks were rare at this time and a novelty.
The atmosphere would be noisy and dark