The history between monks and beer is a long one, and it is a story of deep, resonant spirituality in communion with God and with His creation. This does, at first glance, seem somewhat contradictory, because beer nowadays is seen as the drink of frat boys, the total opposite of austere and holy monks. But the tradition goes long into the past, and it begins with a central tenet of the Christian religion: hospitality and love of one’s neighbors.
Before modern sanitation systems, water was not that safe. It was filled with microorganisms that caused many diseases. Thus, what must have seemed like divine intervention at the time, fermentation radically improved the safety of water. Beer became was safer to drink than water, and in addition, it was filled with calories and other healthy compounds that gave life to those who drank it. Before modern science, the fermentation process must have indeed seemed like a miracle. It is no coincidence that many fermented beverages such as beer and wine, make their way into countless myths and stories from religions all over the world. How could water, grain or fruit, and some time combine to create such a delicious drink that was safe to drink, provided intoxicating effects, and was a good source of calories? Indeed, it was miraculous.
The word “fermentation” comes from the Latin word fervere, which means “to boil.” When fermentation occurs, the liquid looks like it is boiling, but without any heat source. This added to the mystique surrounding fermented beverages. These drinks were seen as gifts from God. With this in mind, it is no surprise that beer was a daily part of monastic life. It was the fruit of hard human labor, combined with God’s grace, combining to create a drink that was nutritious, delicious, and was intoxicating to a degree. It is understood that monks weren’t getting drunk off their beer, but the mild intoxicating effects contributed to the spiritual dimension of the drink. As we see throughout Greek mythology, intoxication was a gift from Dionysius, god of wine, grape harvests, and religious ecstasy. In many cultures, mind-altering effects of intoxication have been related to religious practices. I do not think it is a stretch to assume that mild intoxicating effects from beer brewed in monasteries was seen as a kind of religious ecstasy when in communion with God. After all, God gave beer to us through His creation and our labor, and, before science, His intervention in the fermentation process.
For example, I do not think it is a coincidence that many communion wines in the Catholic Church are sweet, strong wines such as Port (cut with water during the preparation of the gifts on the altar), which when drunk give one a warm feeling in the gut. When I was little, I knew this was Jesus’ love. Now I know that it is Jesus’ love, plus the effects of alcohol.
G. K. Chesterton, of course, has some insight in the matter. As we read in Genesis, all of God’s creation is good. Therefore, we should enjoy—in moderation—the gifts that God gave us. Chesterton wrote, “In Catholicism, the pipe, the pint, and the Cross can all fit together.” There is no reason why, as Christians, we should abstain from enjoying God’s creation in moderation. Monks throughout history have known this fact. Not only does the beer they brew provide a source of income to support the monastery, the labor involved is a sacrifice for God and the product is a delicious beer that the monks can serve to others who visit them, furthering their mission as Christians to love others as God loves us.
