ale-conners Beer was one of the most common drinks during the Middle Ages. It was consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was difficult or impossible. Beer provided a considerable amount of the daily calories in the northern regions. In England, the per capita consumption was 275–300 liters (60–66 gallons) a year by the Late Middle Ages, and beer was drunk with every meal. In the Middle Ages, ale would have been brewed on the premises from which it was sold. Alewives would put out an ale-wand to show when their beer was ready. The mediaeval authorities were more interested in ensuring adequate quality and strength of the beer than discouraging drinking. Gradually, men became involved in brewing and organised themselves into guilds such as the Brewers Guild in London. As brewing became more organised and reliable, many inns and taverns ceased brewing for themselves and bought beer from these early commercial breweries. An ale-conner, sometimes "aleconner", was an officer appointed yearly at the court-leet of ancient English communities to ensure the goodness and wholesomeness of bread, ale, and beer. There were many different names for this position, which varied from place to place: "ale-tasters", gustatores cervisiae, "ale-founders", and "ale-conners". Ale-conners were often trusted to ensure that the beer was sold at a fair price. Historically, four ale-conners were chosen annually by the Common Hall of the City. It is sometimes said that: The Ale Conner was a type of early tax-man whose job it was to test the quality and strength of beer, not by quaffing, but by sitting in a puddle of it! They travelled from pub to pub clad in sturdy leather britches. Beer was poured on a wooden bench and the Conner sat in it. Depending on how sticky they felt it to be when they stood up, they were able to assess its alcoholic strength and impose the appropriate duty. However, the accuracy of the colourful legend is doubtful. 1400–1699: Rise of hopped beer The use of hops in beer was written of as early as 822 by a Carolingian Abbot. Flavouring beer with hops was known at least as early as the 9th century, but was only gradually adopted because of difficulties in establishing the right proportions of ingredients. Before that, a mix of various herbs called gruit had been used, but did not