The Latin name for sage, Salvia officinalis, indicates the wide use of this perennial herb as a medical plant—the word salvia means to heal or save. Sage originated in the Mediterranean area, and today is widespread globally. It is antiseptic, antibacterial, antimicrobial, and anti-inflammatory. Sage is mentioned as a flavoring additive, along with hops, in old brewing literature, and was sometimes part of the brewing herb blend known as gruit. See gruit. Together with other herbs of the same botanical family, the Labiatae, sage was used in medicinal beers, which were common in Europe during the Middle Ages. Sage is powerfully flavored and may be used to spice beers, preferably as a late addition in the kettle or as a “dry” flavoring herb in order to add the aroma of the alcohol soluble oils. While most modern beer drinkers find sage unpalatable as a beer flavoring, commercial examples of sage beers have appeared on the market in recent years.
See also herbs.
<p>Bibliography</p>
Behre, Karl-Ernst. “The history of beer additives in europe—a review.” Veget Hist Archaeobot 8 (1999): 35–48.
von Hofsten, Nils. “Pors och andra humleersättninger och Ölkryddor i äldre tider.” Akademiska Förlaget, 1960 (Title translated: Gale and other substitutes and beer-spices in past times).
