Do you think beer is just fun? For know that, in the 17th century, it was considered spiritual food — and even approved by the Pope as a substitute for food during fasting.
The fermented faith of the Paulaner monks
In Munich, the monks of the Order of Saint Francis of Paula lived under strict rules of fasting and penance. During Lent, they spent up to 46 days without solid food. But there was a breach: liquids were allowed.
Inspired by the idea that “the liquid purifies the body and the soul”, the monks created a dark, full-bodied and highly nutritious beer – so dense that it became known as “Liquid Bread”. this recipe would become the legendary doppelbock, one of the most intense beers in Bavaria.
The barrel that deceived the Pope
The beer was so tasty that the monks themselves began to wonder if they were breaking the spirit of fasting. With a bad conscience (and full barrels), they decided to ask the Pope for permission to continue drinking during Lent.
They sent a barrel to Rome—a long, rugged journey through the Alps. result? the barrel spoiled on the way. The beer arrived sour, fermented and tasted like vinegar. When the Pope tasted it, he thought it was horrible.
And here comes the masterstroke:
“If this drink is so vile, it will certainly be good for the souls of the monks.”
— Pope Anonymous, deceived by medieval logistics
With that, the Pope officially authorized the consumption of beer during fasting. Little did he know that he was releasing a liquid feast.
The Origin of Salvator
The strongest version of Doppelbock created by the Paulaner was named savior — In honor of the Savior. To this day, breweries that produce doppelbocks use the suffix “-actor” as a tribute: celebrator, optimator, animator, bajuvator…
“I can’t eat bread… so I’ll drink it.”
— Saint Malt, patron saint of good sips
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Share with your brewing friends and show that sometimes faith and fermentation go hand in hand.
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