History: 修道院里的啤酒 – Beer in the Monastery

Many people drink beer, but few know that the history of modern beer is closely connected to a group of monks. The story begins in medieval Europe.

During the Middle Ages, Christian monasteries were spread throughout Europe. The monks lived strict and disciplined lives—praying, laboring, and reading every day. Among their rules was a very important one: during the forty days of Lent each year, monks were not allowed to eat solid food and could only drink liquids. This period lasted forty days and placed very high demands on the body. So the monks came up with an idea—to brew a nutritious drink to maintain their strength. They called this drink ‘liquid bread.’ This drink was beer.

Monasteries had many unique advantages that made them very suitable for brewing beer. First, monasteries were usually built in places with clean water sources, and clean water is crucial for brewing good beer. Second, monasteries owned large stretches of farmland, allowing them to grow their own barley and other grains. Even more importantly, the monks were well educated and knew how to record and summarize their experiences. They wrote down the method, proportions, and timing of each brew in detail, passing it down from generation to generation. Ordinary village brewers did not have these conditions, so the monasteries’ brewing techniques became increasingly refined and advanced.

One of the monks’ most important contributions to beer was discovering the value of hops. Before this, beer was a sweet, thick drink that spoiled quickly. The monks discovered that after adding hops, beer could not only be preserved for a longer time, but its flavor also became richer and more balanced. This discovery completely changed the history of beer, transforming it from a crude local drink into a commodity that could be transported over long distances and sold widely.

Today, the tradition of monastery brewing still exists. The Trappist monasteries of Belgium are the most famous representatives. Only a few monasteries in the entire world have received the ‘Authentic Trappist’ certification, and the beer they brew is considered by many to be among the best in the world. To this day, the monks still personally participate in the brewing process, and the income from brewing is used to maintain the monastery’s operations and charitable causes.

From ‘liquid bread’ to world-class craft beer, this history reminds us that many world-changing inventions do not come from laboratories or factories, but from a group of people who live quietly, work diligently, and patiently accumulate experience. Perhaps good things have always needed time.