centuries, beer has sparked passion and been the object of upheaval. In the
heart of Abbeys, monks would partake in many experiments and work arduously
towards concocting this ancestral beverage.
were involved in its recognition and justified its regular consumption by the
adage "liquida non frangunt jeunum*"
them, each moment was therefore the opportunity to delight in this precious
drink: "Simple", light beers; "Double" beers and
"Triple" beers reserved for special occasions.
more ignored, nuns also made high quality beers and were behind some major
12th Century, Hildegarde de Bingen discovered the virtues of hops and notably
its power of conservation and its flavoursome bitterness. Quickly, thanks to
Hildegarde's findings, hops were to replace the simple fruit and give beer its
impetus. This learned individual also beat the monks by writing down the very
first recipes for beer.
priceless discoveries were down to the latter, with the monks having sought
much inspiration from them.
pays homage to Hildegarde and these forgotten nuns who were able to create beer
as we so fondly know it today. Its roots are in her genius and brewing
expertise so long attributed to monks alone.
food does not interrupt fasting
*La nourriture liquide n'interrompt pas le jeûne