Monks And Their Daily Beer Consumption

Monks have been brewing beer for over 1,500 years, and in that time, they have revolutionized the beer-making process. During the Middle Ages, monasteries were important breweries, and monks were considered highly skilled beer brewers. They frequently received visitors and shared their beer with them. The quality of the beer was far superior to what was available elsewhere. Monks recorded their recipes, tracked what worked and what didn't, and brought their recipes with them when they moved between monasteries, improving the consistency and quality of the beer. They also discovered that adding hops acted as a preservative, allowing them to ship and store their beer. While the amount of beer consumed by monks is not definitively stated, records from a Nuremberg monastery indicate that each monk was allotted five liters of beer per day.

Beer was safer to drink than water

While it is often believed that people in the Middle Ages drank beer instead of water, this is not entirely true. Water was, in fact, commonly consumed during medieval times. However, beer was also an important part of the monks' diet and was safer to drink than water for several reasons.

Firstly, beer was safer because the brewing process involved boiling the hops, which made it safer to consume than water, especially during the many plagues that struck Europe during the Middle Ages. The boiling process killed harmful bacteria and microbes, which people did not know existed at the time but understood through observation that water could be good or bad. If the water smelt or tasted bad, people simply wouldn't drink it.

Secondly, beer was also safer because it was often made and consumed within the monasteries themselves, reducing the risk of contamination during transportation. Monks recorded their beer recipes, documented every batch, and kept track of what worked and what didn't, improving the quality and consistency of their beer over time.

Thirdly, beer was safer than water due to the addition of hops, which acted as a preservative. This allowed the monasteries to store their beer in kegs and ship it to other communities, ensuring a longer shelf life compared to water.

Finally, beer was also safer because it was viewed as a more nutritious alternative to water. Even though it was weakly brewed, beer provided calories and nutrients, earning it the nickname "liquid bread." This made it a valuable source of energy for workers and farmers who needed to replenish lost fluids through sweating.

In conclusion, while water was commonly consumed in the Middle Ages, beer was indeed safer to drink for the monks due to the brewing and preservation processes, as well as its nutritional benefits.

Monks drank beer during fasting periods

In the 17th century, Paulaner monks in Bavaria, Germany, embarked on a 40-day Lenten fast, consuming only beer, with the Pope's approval. They chose to brew and drink beer during this period as it was considered a liquid, and therefore permissible, and it helped them get through the fasting period. The monks even sent their beer to Rome for papal approval, but it spoiled on the way, tasting terrible by the time it arrived. Nevertheless, the Pope gave his blessing, and the monks continued to brew and drink it during Lent with clear consciences.

Monks were also permitted to drink beer during Lent due to the axiom "Liquida non frangunt ieunum – Liquids do not break the fast." As they were restricted in how much food they could eat during this period, monks filled up on strong, full-flavoured, high-calorie beer. According to records, each monk was allowed up to five litres of beer per day.

Beer was served to travellers and pilgrims

The Rule of St. Benedict, a template for monastic life, outlined the importance of showing hospitality to visitors. The rule also stated that monks should earn their own keep and donate to the poor. Beer was one of the goods produced by monasteries and sold. The quality of the beer was far superior to other beer available at the time, and monks became specialists in brewing.

The abbot could read and write, so they were able to record and test old recipes. Monks also introduced sanitary practices and regulations to their breweries. They also discovered that adding hops to the recipe acted as a preservative, allowing them to ship their beer to other communities. Beer was also an important part of the monks' diet, and it was especially useful during fasting periods such as Lent, as it was high in calories and nutrients. Beer was also safer to drink than water during the many plagues that struck Europe during the Middle Ages.

Monks added hops to beer as a preservative

Monks have been brewing beer for over 1,500 years, and in that time, they have revolutionised and perfected the beer-making process.

In the Middle Ages, beer was safer to drink than water, which was often contaminated by sewage. Monks brewed beer to serve to visitors, and also to help them get through fasting periods during Lent and Advent. Beer was also known as "liquid bread" due to its nutritional value.

In the Middle Ages, there was a shift from brewing beer in homes to brewing in monasteries. Monks recorded their recipes, documenting every batch and tracking what worked and what didn't. This meticulous process improved the quality and consistency of the beer.

Monks also introduced regulation and sanitary practices in their breweries. Importantly, they discovered that adding hops to the recipe acted as a preservative, allowing beer to be kept in kegs and shipped to other communities. The process of boiling the hops also made the beer safer to drink, especially during the plagues that struck Europe in the Middle Ages.

The use of hops allowed monasteries to ship beer in larger batches and over longer distances. This secret was kept by the monasteries, giving them an advantage in the beer trade.

The addition of hops to beer was a significant development in the history of brewing, and it is thanks to monks that we can enjoy the bitter taste of hops in our beers today!

Beer was economically important to monasteries

Secondly, beer played a significant role in the diet of monks. During fasting periods like Lent and Advent, when food intake was restricted, monks relied on beer as a source of nutrition, earning it the nickname "liquid bread". The high-calorie content of beer helped monks get through these periods of limited food consumption.

Thirdly, monasteries became centres of academic and scientific exploration in the Middle Ages, and monks began to record their beer recipes, experiment with different brewing techniques, and document their findings. This meticulous process improved the quality and consistency of the beer produced. The discovery that adding hops to the recipe acted as a preservative was particularly significant, as it allowed monasteries to store and ship their beer to other communities.

Finally, beer provided an opportunity for monasteries to generate income. By selling their beer, monasteries could earn money to support themselves and donate to the poor, in line with the principles outlined by St. Benedict in The Rule of St. Benedict.

The legacy of monastic brewing persists today, with some of the most well-known beer brands in the world having origins in these medieval monasteries.

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