Look whose coming to dinner
Unfortunately, this beer was probably not meant for daily consumption, but more for medicinal reasons, given that it was from a medicinal text. Mint was said to aid in digestion, so it would cancel beer’s harmful effects on the stomach.
Wild celery could refer to five different plants. Excluding the ones from Asia, it could either be Lovage, Celery, or Garden Angelica. The latter two were commonly used for medicine.
At the same time this was medical advice for proper diet. So it may not have necessarily been solely for ailments.
I will have to do some research into the use of rye bread in brewing in the Middle Age. Was this a common homebrew method of the time? If so, what was the general process? Or was this a mistranslation, or possibly a misconception of the brewing process?
I’m a fan of rye beers, and honestly, I could see a mint / celery combination being pretty tasty, albeit a hard one to nail down. I really need to get my home brewery up and running, so I can give this a try.
Scully, D. Eleanor, and Terence Scully. Early French cookery: sources, history, original recipes and modern adaptations. University of Michigan Press, 2002.
From California, migrated to the UK to study, drank in Berlin, now settled in Switzerland
American Beer History
Greco Roman Brewing