Brewing history: the role of abbeys through the centuries

The trio of abbeys, monks, and beers in Italy has a lot to do with hearsay: how many times has your beer-loving friend brought up the Trappist monks of Belgium? Let's say that the history of beers produced in monasteries almost entirely coincides with the history of the monasteries themselves. Especially during Lent, the monks' diet was based on self-produced beers, ancestors of some of the styles that are now interpreted by many craft breweries around the world. When we talk about Trappist abbeys producing beers (and bread, cheese, etc.), we are referring to institutions that have played a crucial role in European brewing history—if not worldwide—and not just Belgian, as explained in this article.