Situated atop a hill overlooking the town of Mount Angel, Oregon, Mount Angel Abbey stands as a beacon of monastic heritage and community engagement.
Founded in 1882 by Benedictine monks from Switzerland, the Abbey has reflected resilience and dedication through its long history, particularly notable after a devastating fire in 1892 necessitated a complete rebuild.
Today, the Abbey is a sprawling complex that includes a monastery, a college, a library, a museum, a guesthouse, and a retreat center.
Among its unique features, it holds the distinction of being the only monastery in the United States with an operational brewery adhering to ancient monastic brewing traditions.
Each year, Mount Angel Abbey opens its doors to over 2,000 guests, inviting individuals from all walks of life to experience its serene atmosphere and partake in events such as the Saint Benedict Festival and the Bach Festival.
Father Vincent, a long-time monk who has served at the Abbey for 65 years, describes the brewery’s significance as a form of outreach.
According to Father Vincent, “The monks like to go down there and mingle with the crowds and even help out whenever they can.
But there are a lot of questions that are asked and people are drawn to come up and see for themselves and visit.”
At the helm of the brewery is Father Martin, who serves as the brewer and general manager of the St. Michael Taproom.
Father Martin produces about 230 barrels of beer annually with the assistance of a small team.
He elaborates on the historic connection between Benedictine monks and brewing: “Benedictine monks have a really long history in brewing.
After the fall of the Roman Empire and the collapse of Western civilization, there was very little structure left, and the monks became the brewers of the day.
They needed beer for themselves because they couldn’t drink the water, so for hundreds of years until the Renaissance, monks were really the commercial brewers of the day.”
Prior to his monastic life, Martin worked as a software engineer for a decade before he felt called to become a priest and was sent to Mount Angel Seminary.
For the past 30 years, he has been entrusted with brewing and overseeing the taproom.
He emphasizes the spirit of the monastic life: “When it comes to work and craft, the rule of St. Benedict allows the artisans of the monastery to pursue their arts and crafts, but if it becomes a matter of pride where the monk feels like he’s bestowing something on the monastery, then he’s no longer to practice that.
The monk’s life is a spiritual life, not a business life, not an art life.
The monk’s number one pursuit is his own spiritual growth.”
Father Martin leans towards brewing Belgian and Bavarian styles, which resonate with the renowned Belgian Trappist brewing tradition.
Sourcing ingredients is made easier by the Abbey’s natural resources; some hops are cultivated on the premises, while the essential component of beer—water—comes from their own well.
The ambiance of the taproom is intentionally tranquil, free from music or television, creating a space for patrons to socialize and savor Father Martin’s craft.
He expresses his joy as he brews, stating, “It’s a special feeling when I can be back brewing a batch of beer and I hear the happy roar in the taproom.
There’s people here enjoying themselves and I do hope they’re experiencing something unique in our Benedictine taproom.”
Before serving any beer, Father Martin adds a personal touch, applying what he refers to as their “secret ingredient”: each day, he blesses the taproom with prayer and holy water.
image source from：opb
