Beer is delicious and it can be healthy to drink on its own. Apparently, back in the day, beer was used to deliver medicine. It turns out that this isn’t a crazy idea and can be a good way to deliver need medicinal ingredients to patients.
Another option was to add the herbs during the brewing process, either when boiling the malt, or just slightly heating them in the beer after the boiling has taken place. Van Lis mentioned over fifty kinds of herbs to prepare medicinal beer, ranging from ginger, lavender, cardamom, hyssop, cinnamon, aniseed, rosemary, nutmeg, gentian, juniper and lemon grass to plants such as absinth leaves, sweet flag, germander sage, and eye worth. He does not advise which kind of herb-infused beer should be used for particular ailments; this was after all supposed to be at the discretion of physicians. However, Van Lis does advice that ‘Joopen beer’ (which he says literally means ‘juicy beer’ in old Dutch) heats, moistens, and nourishes the body, but causes infected blood, bad digestion, sore eyes, fevers, and gout when drunken in excess.