Keeping It Simple: What Monks Can Teach Us About Brewing

When Brother Antoine was in charge of brewing at Rochefort, he said: “Two of the pale malts, two of the sugars, two hop varieties, two yeast strains . . . two of this and two of that . . . we like to keep it simple.” That approach produces amazingly complex beers. In this session, we’ll go step by step through the brewing process for a single Trappist beer, and also examine how this simple philosophy can be applied to brewing other styles.