Thirsty Monk Brewery
Early in traditional Belgian brewing, it was discovered that a batch of grain could sustain several runnings, each less alcoholic than the previous. In the Trappist tradition of brewing, the monks would often sell the highest alcohol content in order to sustain the monastery, keep the second running for themselves, and give the third runnings to sustain the poor.
This series of Belgian beers nods to this tradition with three beers: an abbey enkel, dubbel, and tripel—poor beer, monk beer, and public beer.
Join the monastery in solidarity and abstain from baser drinks.