שֵׁכָר

שֵׁכָר

an intoxicant, i.e. intensely alcoholic liquor

Definition

The Hebrew noun שֵׁכָר (shêkâr) refers to a strong, intoxicating beverage, distinct from ordinary wine (yayin). It is a general term for fermented drinks made from grains (like beer) or fruits, known for their high alcohol content. In the Bible, it is often prohibited for priests during service (Leviticus 10:9) and for Nazirites under a vow (Numbers 6:3), highlighting its potent nature. However, it is also permitted for celebratory consumption by the general Israelite community in contexts like tithe feasts (Deuteronomy 14:26).

Biblical Usage

שֵׁכָר appears 20 times, primarily in legal and narrative texts. Its usage consistently emphasizes prohibition in sacred contexts, such as for priests (Leviticus 10:9) and Nazirites (Numbers 6:3, Judges 13:4, 7, 14). Conversely, it is presented as a permissible commodity for festive use (Deuteronomy 14:26) and even as a divine provision in Deuteronomy 29:6. The word is never used neutrally; it always carries a connotation of strong intoxicating power, whether being wisely avoided or lawfully enjoyed.

Etymology

Derived from the root שָׁכַר (shākar, H7937), meaning 'to become drunk' or 'intoxicated.' This root relationship directly informs its meaning, as שֵׁכָר is literally 'that which intoxicates.' Cognates exist in other Semitic languages, like Akkadian šikaru, referring to beer, confirming its ancient association with fermented grain beverages.

Semantic Range

שֵׁכָר is theologically significant as it marks a boundary between the holy and the common. Its prohibition for priests and Nazirites symbolizes the need for clear-minded devotion and separation unto God (Leviticus 10:9-11). Its inclusion in offerings (Numbers 28:7) and feasts (Deuteronomy 14:26) also shows God's provision for joy within covenantal boundaries. Understanding this term enriches readings on holiness, wisdom, and God's gifts, revealing a balanced biblical view of abstinence and celebration. In the ancient Near East, שֵׁכָר was a common, often safer alternative to water, but its production methods (from barley, dates, or pomegranates) yielded a beverage with variable and potentially high alcohol content. Unlike modern distilled liquors, it was fermented, but its strength was well-known. Biblical regulations acknowledge its cultural ubiquity while imposing sacred restrictions to prevent impaired judgment in worship and leadership. יַיִן (yayin, H3196) — The general term for wine, often less specific in strength than shêkâr. תִּירוֹשׁ (tîrôsh, H8492) — Typically refers to new or freshly pressed wine, not yet fully fermented.

Word Details