By Katie Vasquez
For thousands of years, beer has been part of the daily diet of various civilizations. But did you know it has ties to the Catholic Church?
In the 16th and 17th centuries, European monks would brew beer at their monasteries.
“People were not working as hard,” said Father Von Fossen. “They were tired. They were biting each other. It was just not a good fit for communal life.”
They created the doppelbock or double bock beer, which was more nutritious than the average pint.
“They’re able to create something that has high carbohydrates, also antioxidants, and a variety of other things that we would term nowadays, like super-food, almost into that beer,” said Father Von Fossen.
The monks would drink the beer four times a day for the full 40 days, and as they gathered for prayer, they discovered the beer helped.
“They found out that they were able to work harder, work stronger, work longer,” said Father Von Fossen.
According to Chris Miller, the co-owner of Breaker Brewing in Wilkes-Barre, Pennsylvania, the brewing process for beers like the doppelbock has mostly stayed the same.
“The process of making beers is real simple,” said Miller. “You’re getting grains, you’re milling them, you’re combining them with water, you’re extracting the sugar out of them, you’re going to boil that and add hops. and then when you’re done, you chill it, ferment it, and then finish it. Can it or keg it, drink it,” said Miller.
What has been updated is the technology.
“They would have to brew beer at a certain time of year when it’s still cold out so they can lager it,” said Miller. “Right now, all we have to do is turn our tank on, set it to 32 degrees, and we’re good to go.”
“I think we still have aspects of the prohibition,” said Father Von Fossen. You know, and we have this idea that giving up beer is a holy act. And it can be, but in the same sense of it all, beer could also be community bringing could bring us together.”