Drink beer, go to heaven. Amen

The church played a major role in establishing beer in Britain during the Middle Ages. Dominic Roskrow reports

In his highly entertaining and animated masterclasses the celebrated whisky blender Richard Paterson credits the priesthood for establishing brewing and distilling in Britain.

With tongue only partially in cheek, Paterson, who is responsible for Whyte & Mackay’s blended whiskies, states that there were three periods when their role was crucial in the development of beer and whisky. Churchmen brought the necessary skills of brewing and distilling back from their travels to the Far East and perfected them in monasteries; they spread their skills when they were forced to flee from the ravages of the Black Death; and they practised their skills after they were made unemployed by Henry VIII when he dissolved their places of work.

There can be no doubt that the role of the church in the establishment of beer as a staple drink in Britain was significant and widespread.

To some extent it still is: I vaguely recall a wonderful Easter Saturday after evening Mass at the Dominican Priory of Holy Cross in Leicester some years ago sampling the beers made by the Blackfriars there.

Members of the clergy enjoyed considerable power and authority as communities evolved 1000 to 700 years ago. Indeed, they were able to dictate to citizens what they couldn’t eat.

Traditions such as only eating fish on Friday, still observed today by some Catholics, was introduced at this time.

Beer was considered good. As communities grew and towns and cities started to grow up, rivers quickly became pollute.....

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By Dominic Roskrow

Section : Beer history

Page number : 60