Working to nourish their bodies through during the lengthy 46-day fast during Lent, the Paulaner monks of Neudeck ob der Au in Munich are credited with developing the doppelbock style of beer. Packed with carbohydrates, calories and vitamins, this unfiltered “liquid bread” sustained the monks from Ash Wednesday to Easter, and over 300 years later, the rich history and quality of this beer is well-known throughout the world.
With this in mind, I am embarking on a project to fast on doppelbock for the same 46-day stretch that the storied German monks once endured—and live to tell the tale. This will be no small undertaking. I will be working with both a doctor and a spiritual advisor as I attempt to tell the story of this facet of the monks’ livelihood. Eventually, there will be a book.
A homebrewer, certified beer judge, journalist and beer blogger at brewvana, I invite you to join me for the journey.