July 21, 2014
From Jesus changing water into wine in Cana to Jesus turning wine into his Sacred Blood at the Last Supper, scriptural references to the fruit of the vine abound. Beer? Not so much.
It is partly geographical, said Michael Hennessy, a Paulist student who will lead three sessions of “Holy Brew: Trappists, Monks and the Catholic Tradition of Brewing Beer” at the Catholic Information Center in Grand Rapids, Mich., July 22, 23 and 24.
“In biblical times and in southern Europe, wine is the local drink, while in northern Europe, they make and serve beer,” said Mr. Hennessy, who will begin his second year of theological studies at The Catholic University of America in Washington, D.C., this fall.
Each Holy Brew class will include a primer on St. Benedict and Benedictine spirituality, the history of Christian monasticism up to the Trappists, what is beer and what makes beer Trappist. Each session of 40 participants will also experience a tasting of four local Trappist-style brews. (There are currently 10 authentic Trappist breweries in the world, only one of which is in the United States.)
One sacred-to-sud connection is the spirituality of the earth. The Trappist breweries get fresh, quality ingredients from nearby farms, not only enhancing respect for the earth but helping the local economy.
“[The breweries] use good stuff, and that is why some beer is more expensive,” Mr. Hennessy said. “They go for quality and do not compromise.”
Another sacred-to-sud connection is St. Benedict’s mantra to “live by the work of your hands,” according to Mr. Hennessy.
“Benedict never said what kind of work to do, just to live by the work of your hands,” he said. “And that is what [the monks] are doing by brewing beer.”
And brewing beer at St. Paul’s College in Washington, D.C., with fellow student Evan Cummings since January has also brought forth the virtues of brewing, namely intelligence, patience and diligence.
“We have brewed seven batches,” said Mr. Hennessy. “It has been a fun and interesting process.”