Originating in Babylonia and Mesopotamia, around the area of Georgia, about the year of 6,000 BC, beer was brewed. Fast forward several years and you’ll find Benedictine monks perfecting the brewing beer. Rich in vitamin B, beer was seen as safer than drinking water and it had nutritional value, hence, liquid bread.
The monastic communities in Italy, Germany, the Czech Republic, Ireland, Austria, Belgium and the Netherlands among others have been busy with the brew.
Recently, monasteries have been starting up companies like Abbey Beverage Company (of the Abbey of Christ in the Desert) to meet a demand boutique beers. One can also point to the monasteries of Ampleforth (UK), La Cascinazza (Italy), Norcia (Italy), and Spencer (MA) as new brewers.