Juniper berries and branches have historically been used both as a flavoring for and as a fermentable ingredient in beer. Its use is traditionally common in the Nordic countries, and particularly in Finnish sahti, an ancient beer style that is still produced today. See sahti. It has also at times been mentioned as a constituent ingredient of gruit and is of course the primary flavoring botanical in London-style gin.

The use of juniper in brewing is manifold. Sometimes the branches and berries are boiled in the brewing water, rendering an extract with which to conduct the brew. In other cases the branches are used as a rudimentary strainer to separate the wort from the mash in a wooden trough. This is often accomplished with the addition of straw and harks back to primitive brewcraft. And in some instances the mature berries—actually fleshy cone scales rich in dextrose—are used as a source of fermentable sugar.

The medicinal use of juniper is widespread among indigenous, particularly North American, cultures, with citations of effect ranging from contraception to treatment of urinary tract infection to stimulation of insulin production and as a general restorative. Its ubiquity has made juniper a part of lore and utility in many cultures; its species-variety is broad, with native types to be found in Europe, Asia, Africa, and the Americas. It is used for wood, fuel, and food, as well as for ceremonial purposes, and it is no surprise to find it used in the production of beer and other beverages. Its antiseptic properties would also no doubt contribute to a preservative effect.