St. Benedict envisioned monasteries as self-sufficient communities. In consequence, the Benedictines of the Middle Ages brewed in their own facilities, with their own labor, using ingredients grown on their own farms.
In the complex world of the twenty-first century, the monks of Mount Angel strive for the same: the monks do the brewing; the water comes from their own well; and the hops come from their own land, where they have grown since the 1880’s.
