The diarist Samuel Pepys (writing in the 1660s) makes regular references to his "morning stout," likely a low-alcohol beer somewhat similar to modern stouts. This was a fairly common practice in Europe, as the process for making beer (and other alcohol, for that matter) sterilized the water and was thus a safer alternative. Since the necessary ingredients (wheat, rye, yeast) were all found naturally-growing, it was fairly inexpensive compared to other options and remained the primary choice for some time after the import of coffee and tea began en masse.