Monks And Beer: A Historical Perspective

Monks have played a significant role in the history of brewing beer. While they didn't invent it, they certainly perfected it. During the Middle Ages, beer was the most consumed beverage in Europe, and monks in monasteries began brewing their own beer as early as the 5th century. They followed the principle of being self-sufficient and providing food and drink to pilgrims and visitors. Beer was also considered safer to drink than water, and it was a good source of nutrition during fasting periods. The monks' beer was of better quality than what was available elsewhere, and they meticulously recorded their recipes, tracked what worked and what didn't, and shared their brew with travellers and the poor.

Beer was safer to drink than water

It is a common belief that beer was considered safer to drink than water in the Middle Ages. However, this is a myth. Drinking water was common, and people understood that water could be good or bad based on its smell and flavour. Those who could afford it would opt for clean water.

That being said, beer was still widely consumed, and for good reason. Beer was seen as a nutritious snack, providing drinkers with carbs and calories. This was especially important for peasants who performed hard labour all day. Beer was also cheaper than water, as water had to be bought in buckets from water carriers.

Beer was also safer to drink than water during the many plagues that struck Europe during the Middle Ages. Boiling hops to make beer helped kill off harmful bacteria in the water. This was evidenced by the story of St. Arnold of Metz, the patron saint of brewers, who convinced the people of a city to drink beer instead of water during a plague, saving many lives.

The monks of the Middle Ages also believed in the power of beer. They recorded their beer recipes, documented every batch, and kept track of what worked and what didn't. They also discovered that adding hops to the recipe acted as a preservative, allowing them to ship their beer to other communities. The process of boiling the hops also made the beer safer to drink, especially during times of plague and disease.

Monks brewed beer for nutrition during fasting

In the Middle Ages, beer was considered safer to drink than water, and it was something refreshing that monks could offer to travellers and pilgrims who came to the monastery. Beer was also important to monks during fasting, providing them with nutrition when they were otherwise abstaining from food.

In the 1600s, the Paulaner Monks of Southern Italy moved to Bavaria. This strict order required the brothers to refrain from all solid foods for the entire 40 days of Lent. The monks turned to what they knew: beer, or "liquid bread" as they called it. They brewed a special, unusually strong beer that would provide high levels of carbohydrates and nutrients to fight off malnutrition. This early doppelbock-style beer eventually became the original product of the Paulaner brewery, founded in 1634, under the name "Salvator," meaning "Holy Father beer."

The monks were proud of their brew, but worried that it was too delicious to count as a Lenten sacrifice. Seeking guidance from Rome, they sent a barrel of their best beer to the pope. However, during the long trip from Bavaria to Rome, the beer spoiled. When the pope tasted it, he deemed it so foul that drinking it was considered a sacrifice in itself, and he gave the monks his blessing.

Today, several monasteries around the world still brew beer. Trappist monks even have a certification process for their beer, and Authentic Trappist beers are brewed and sold mainly in European monasteries.

Monasteries acted as hosts for travellers and pilgrims

In the 6th century, St. Benedict of Norcia, the founder of Western monasticism, wrote the rule for his new community, deciding that his monks should live off the work of their hands and be prepared to welcome strangers and help the poor and needy. Since grains were a crop well suited to the area where the first Benedictine monasteries were established, the monks grew wheat, barley and other grains that could be used for bread or beer.

The original design of monastery breweries in the Middle Ages included three separate brewing areas, each of which brewed a different quality of beer: one for beer that would be sold to customers and travellers, one that would be given to the poor, and one for the monks' own use. The monks drank up to four litres of ale per day and even relied on beer for nutrition during fasting.

In addition to providing food and lodging, monasteries located along pilgrimage roads also offered masses and prayers. Some monastic churches housed relics of their own, and these often incorporated an interior passageway called an ambulatory, which allowed pilgrims to circulate and venerate the relics without interrupting the monks in their regular orders of prayer.

Monasteries varied in size, with some houses in York and London swamped with guests, and others, like the Cluniac priory at Bermondsey, gaining popularity as a stopping-off place. Eventually, a new hospice was built for poorer travellers outside the abbey gates. Abbots wished to be seen as generous to their guests, and it was an opportunity to fulfil their spiritual obligations, find out what was happening in the outside world, and gain patronage.

Monks were able to perfect beer due to their meticulous process

Monks are credited with perfecting beer, and their meticulous process played a significant role in achieving this feat. During the Middle Ages, beer was the most consumed beverage in Europe, and brewing was often done by women using whatever ingredients they could find. The beer was often of poor quality due to a lack of understanding of sanitation.

Then, Cistercian monks entered the brewing scene and revolutionized the process. Monasteries, with their principle of self-sufficiency and hospitality, began brewing beer as early as the 5th century. At its peak, over 600 monasteries in Europe were brewing their own beer. The monks approached brewing with precision, meticulously recording their recipes and working tirelessly to improve their beer. They understood the importance of creating the best product possible as they believed they were working for God.

One of the key improvements made by the monks was the addition of hops to the recipe. Hops not only balanced the sweetness of the malt but also acted as a preservative, allowing the monasteries to store and ship their beer in kegs to other communities. The boiling of hops also made the beer safer to drink, which was especially important during the plagues that struck Europe during the Middle Ages.

The meticulous process of the monks improved the quality and consistency of the beer. They documented every batch, keeping track of what worked and what didn't. As monks moved between monasteries, they brought their recipes with them, spreading their knowledge and contributing to the perfection of beer. Today, monastic breweries continue to produce some of the finest beers in the world, and their legacy lives on in the form of well-known beer brands.

Beer was economically important to monasteries

The monks' brewing skills were in high demand. Monasteries became centres of brewing, with the beverage safer to drink than water and a key source of nutrition during fasting. Beer was also used for spiritual and medicinal purposes. Monasteries were the only institutions where beers were manufactured on a commercial scale before the 12th and 13th centuries.

The monks' brewing process was meticulous, with careful records kept of recipes and a focus on quality and consistency. They discovered that adding hops acted as a preservative, allowing them to ship their beer to other communities. This secret gave them a competitive advantage over secular brewers.

The beer was also a significant source of income for the monasteries, who sold it in "monastery pubs" and at "church ales", which were celebrations where peasants could drink beer for free. The money earned through beer sales could be substantial and was used to fund the monasteries and other ventures, such as rebuilding after natural disasters.

The legacy of monastic brewing continues today, with some of the most well-known beer brands in the world originating from monasteries.

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