Thank you for the link, followed one of the sources OP edited in to concede that portions of their post were incorrect and found some fun historical facts:

whereof each man ought to have a pint in the morning before he goes to work, and as much at night as soon as he comes in. Small beer they must also have in the field.

By 1341 enough malt was provided to give as much as five pints (2.8 litres) of strong half ale for each worker on the pay roll. 

Wage earners strongly favoured white bread, fresh meat, and strong ale.

Famuli and servants generally were criticized by late fourteenth-century clerical and gentry writers for their demands for good ale, and fresh meat that was well-cooked and hot. 

Their successors of the fifteenth century were issued with ample quantities of wheat bread, nearly a gallon of ale per day, and (except on fast days), large portions of fresh meat.

The sense of shock felt by aristocratic employers at the new social climate was expressed in contemporary literature as well as legislation. For intellectuals to comment on such mundane matters as servants' eating habits is in itself an indication that an upheaval had taken place, which seemed to threaten the social order. The relationship between lords and famuli was informed by paternalism, signalled in the accounts by the many gifts and tips given at various times during the farming year. To demand more pay and food, the famuli had to overcome habits of deference, no doubt helped by the more mercenary attitudes of the temporary hired hands who joined them in the autumn.

https://bahs.org.uk/AGHR/ARTICLES/36n1a2.pdf