Trappist Beer
Generally, religion and alcoholic beverages might not seem compatible. Even as Buddhists, we are instilled with the fifth precept from a young age. However, these beverages are not forbidden in some religions; some denominations even view them as sacred liquids that bring life to people.
The Origin of "Monk Beer" in the Middle Ages
The genesis of monk beer occurred during the Middle Ages in Europe. It began with the Trappist monks of the Cistercian Order within the Roman Catholic Church, residing at the La Trappe Abbey in Normandy, France. These monks adhered to a way of life taught by Saint Benedict of Nursia, known as the Rule of Saint Benedict, with the motto Ora et labora, which translates to Pray and work. These monks believed that meditation or contemplation of life could be achieved through daily activities and work.
Therefore, according to the Rule of Saint Benedict, these monks had to spend most of their time working to generate income to support the monastery and the community. Many abbeys produced a variety of products for sale, including cheese, bread, chocolate, honey, and beer. However, during the French Revolution (1789-1799), the monks of this order were persecuted by the state; churches and abbeys were seized, forcing them to flee France and settle in the town of Westmalle, near Antwerp, Belgium.
Beer for Health and Society: Its Role in Belgium
Upon arriving in Belgium, they discovered that the available drinking water was contaminated with impurities and toxins. Drinking natural water was akin to a slow suicide. Thus, the church, as the spiritual center for the people, extended a helping hand and encouraged people to drink beer instead, as beer had undergone a boiling process and was therefore cleaner than regular drinking water.
So, these monks produced beer for the Belgian people. However, their beer sales were not profit-driven; they were based on principles of appropriateness. The generated funds were used to maintain the abbey, support charitable works, and back social welfare projects, such as installing wastewater treatment systems, as a commitment to social responsibility. They also used local ingredients like barley to support regional farmers.
The Standards and Uniqueness of Trappist Beer
Over time, the monks' beer gained increasing popularity, becoming well-known throughout Belgium. Belgians often referred to this beer as Trappist, named after the monks. Soon, the popularity of this beer spread across Europe, and Trappist monks dispersed among various abbeys began to produce their own unique beers for sale.
To preserve this uniqueness and prevent production for profit by other manufacturers, the Trappist monks formed an association. Therefore, anyone wishing to produce and sell Trappist beer must adhere to three production rules established by the International Trappist Association (ITA):
The beer must be brewed within the walls of a Trappist monastery, under the supervision of Trappist monks only, to prevent production for commercial profit.
Brewing must be secondary in importance to religious activities.
The production of beer within the monastery must not be primarily for profit. It is merely a means to generate income for the maintenance and welfare of the abbey's life and property. Additionally, all revenue must be given back to society to support various charitable activities.
For abbeys wishing to become members of the International Trappist Association (ITA) and produce Trappist beer, they must submit an application and undergo a thorough evaluation by the ITA committee. The evaluation involves on-site visits to ensure compliance with the three aforementioned regulations. Abbeys that pass the evaluation receive the Authentic Trappist Product (ATP) license, serving as a guarantee of quality and allowing them to use the Trappist name or product logo.
Today, there are only 13 breweries that have received the license and bear the Authentic Trappist Product (ATP) seal. Therefore, Trappist beer production is limited, making it one of the rarer types of beer to find.
Trappist Beer: The Spirit and Complexity of Flavor
Although Trappist beer shares basic fermentation ingredients with other beers, its core uniqueness that sets it apart is that it is brewed by monks and retains the spirit of the abbey where it is produced. It also boasts a distinctive and complex range of flavors, such as Enkel, Dubbel, Tripel, and Quadrupel. Each type has its own specific taste and characteristics, often enhanced by fruity, spicy, and herbal notes. These distinctive qualities offer a value that beer lovers cannot find in any other type of beer.
Ultimately, while many might view beer and religion as incompatible, for some religions, like Roman Catholicism, beer has become part of their spiritual life without being sinful. This is because it is a beer crafted with heart, from the dedication of monks who aim to benefit the greater society.
