Beer-brewing monks were not uncommon in the Middle Ages and even today you can find monasteries in which monks are actually still brewing. Notre-Dame de Saint-Remy Abbey is such a monastery that has been producing the most delicious beer for more than 400 years. And not just during Lent.
The work of a monk is divided into two areas. The highest priority is the spiritual work and the cultivation of the relationship with God. But the world in which you find yourself must not be forgotten: The Cistercian monks, above all the Trappists, keep the tradition of the handicraft very high. In addition to their charitable work with social and cultural institutions in the area, the monks of the Notre-Dame de Saint-Remy Abbey were active in agriculture until 1960. After the abandonment of agriculture, all labor now flows into beer brewing. The Trappists are proud of their centuries-old craft and the tradition that is still brewed. To protect and unequivocally identify the products, there is a seal that is awarded according to strict specifications and may only be used by seven abbeys in Belgium and the Netherlands.
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