In medieval Europe, 'Small Beer' was a common everyday beverage for people of all ages, including children. This was not because people wanted to be constantly intoxicated, but because the process of brewing involved boiling the water, which killed harmful bacteria and parasites. In an era where clean drinking water was rare and waterborne diseases like cholera were common, beer was a safe and nutritious alternative. Small beer was made from the second or third 'runnings' of the grain used for stronger ale, resulting in a drink with very low alcohol content (typically $0.5\%$ to $2.8\%$ ABV). It provided essential calories and B vitamins, making it a staple of the working-class diet. It was often served at breakfast and was the primary hydration source for laborers in the fields.