Did you ever surprise you to think that the famous IPA could actually be one more creation of chance than of a revolutionary invention? The story of this popular beer is full of nuances and contradictions that challenge the most simplified versions. Here I take you to a different tour, with some keys and new perspectives to understand how this style was born and how much there is a legend in his story.

Did there really exist a spark of genius in India?

Traditional history points to a London brewery called Hodgson, in the 18th century, as the father of presumable innovation. It is said that his pale Ale was specifically designed to resist the rigors of the Indian climate, and that techniques such as Dry-Hopping and a more abundant lupulate were implemented. But how much of this is supported by concrete evidence and how much by legends transmitted over time?

Between myths and facts: what evidence reveals

From the earliest historical records, we see that in the 18th century there were already Pale Ale to India, with clear records in 1705 and 1709 in London. But there is no solid evidence that these beers were specifically lupulated to withstand the heat or that the famous nickname ‘India Pale Ale’ had on their label. The first formal mention of the term dates from 1835 in the Liverpool press, long after the style had begun to become popular in certain beer circles.

The fragmented route towards fame

One of the key points in this story is to understand that many of the data that measure the popularity and expansion of these beers in the nineteenth century do not necessarily point to an original invention, but to a series of adaptations and respond to the commercial strategies of different brewers. For example, Hodgson could have been aware of the need to use greater lupulate by the recommendations that circulated in the 18th century manuals, but there is no evidence that their pale Ales were actually the first to fulfill that function.

A market strategy or genuine innovation?

Actually, it seems that the concept of preparing specific beers for the warm climate became a common practice, and the ‘India Pale Ale’ denomination probably arose to differentiate a variety that, due to its high content of hops and dry fermentation, managed to better resist the harsh conditions of the maritime path. However, this process was not exclusive to a brewer or a particular era.

Beyond mystery: a constantly evolving style

What is clear is that IPA today represent more than a simple geographical reference; They are a symbol of innovation and resistance in modern beer culture. The history that surrounds them remains a mixture of verifiable facts, assumptions and, sometimes, legends that enriches their unique character.

The future of the IPA will surely bring new interpretations and styles, but what remains constant is that ability to adapt and evolve, keeping a tradition alive that, although it does not have a clear inventor, it does have a whole story of effort, strategy and passion.

From devotion to fermentation: Why did the monks join the beer?

Long before artisanal beers became fashionable, monasteries had a key role in their elaboration. The story of how the monks adopted this drink goes beyond a simple tradition; It reveals an ingenious survival trick and, perhaps, a spark of spirituality in each sip.

What led the monks to turn beer into their ally?

There are several theories that explain this phenomenon, and all of them reflect a mixture of ancestral practical need and wisdom. From hygiene reasons to a form of financing, each element was contributing so that beer became a real blessing within the monastic walls.

Hygiene in complicated times

In times when drinking water was a luxury or simply a risk, boiling the liquid to create beer served as a natural method of sterilization. Although the origin of this idea is not very clear, the evidence suggests that those who drank beer were less exposed to diseases transmitted by contaminated water, making this drink a kind of preventive remedy.

Nutrition in fasting times

Beer not only refreshed, but also provided an important source of nutrients, especially carbohydrates. For monks, in moments of abstinence or Lent, this drink acted almost like a liquid meal, helping them maintain forces on restriction and fasting days.

Sustainability and social work

Making beer was not only a spiritual activity, but also a business. It allowed monasteries to finance their daily works and needs, in addition to contributing to solidarity work towards the community. Diversity in styles and flavors arose as a result of this double function: spiritual and economic.

The monks and the beer tradition: traities and artisan quality

Among the monks, one of the most renowned orders for its beer production is that of the cister, particularly the trapistas, who have brought the manufacture of beer to an almost sacred level. Since their origins in the Middle Ages, these monks have established quality standards that today generate respect and admiration in the beer world.

The origin of an ancient tradition

The movement began in France, in 1098, when Benedictine monks established a monastery near Molesnes. Quickly, the community grew in power and prestige, and in two centuries they already had an influence that crossed all Europe, even having a Pope in the family, Benedict XII.

Trapist reform

Already in the seventeenth century, a group of monks in Normandy decided to redouble their commitment to purity and quality, reforming the bylaws and creating the Order Trapense in the Grande Trappe. Devotion for perfection led to Trapense beer being considered a masterpiece, with a unique flavor profile and a rigorous elaboration process.

What distinguishes Transmissions and why do they have their own seal?

The authenticity of Trapenses beers not only lies in its flavor, but also in their philosophy. In order for a beer to wear the ‘Trapense’ label, it must meet strict requirements, ensuring that each lot comes from a monastery with a clear monastic purpose and that its benefits are destined to maintain the community and support social causes.

Production and certification requirements

As a standard, beer must be made in the vicinity of the monastery, under the supervision of the monastic group, and the income obtained must be in the aid of the monastery itself and beneficial works. Only eleven communities in the world proudly hold the certification, including the famous Chimay, Orval and Westvletren, among others.

What does monastic beer history leave us?

Beyond tradition or taste, the history of beer monks reflects how ingenuity, faith and survival are intertwined in a glass. Instantly, the next time you enjoy a trapense beer, think of that millenary inheritance of dedication, devotion and love for the well done.

A toast to history without borders

When we think of Trapenses beers, our mind flies to the magical lands of Belgium. But, surprise! Its origin goes much further: in fact, it takes us to ancient France, a country that is rarely associated with beers. It all started in 1098, with the foundation of the Order of the Cister, from which the famous traities emerged.

When the monks became brewers

When the 18th century arrived, the French trains monks were forced to close their doors due to the revolution. However, as an action cinema, they sought refuge in various parts of Europe, establishing monasteries in Belgium, Austria, Germany and more. This movement not only saved them, but also allowed their brewer techniques to expand along the continent, although many of its monasteries suffered serious damage to world wars.

The pillars of the Trapense brewery

Today, only a handful of monasteries around the world are the guardians of the authentic trapense tradition, and curiously, none of them in France. Ten monasteries were recognized by the Trapense International Association (ITA), highlighting the rich and limited production of these beers that, in addition to their flavor, give us unique stories.

Transmissive monasteries and their exclusivity

If you expect to find a brewery in every corner, think about it again. Only a few places in Belgium, the Netherlands, Austria and two in the US are authorized to produce these beers, which makes them true jewels of the brewery. From Chimay to Westvletren, each product has a story that deserves to be narrated.

The seal of authenticity: Beware of copies!

The ‘Authentic Trappist Product’ logo is the brand that distinguishes them from the rest. But what criteria must comply with to exhibit that emblematic symbol well proud? In essence, they must be elaborated within the monastery or in their vicinity, under the direct supervision of the mainly community monks. That is, the Trapense brewery is the ‘nonna’ of non -profit beers.

Beyond the flavor: the essence Trapense

Every sip of these beers not only delights the palate. Most are made using traditional methods, ALE fermentation and a range of spicy flavors that make them stand out. In addition, some can be stored for years in adequate conditions, gaining complexity over time, which makes them treasures that would improve any collection.

The Battle Trapense: Trapense vs. Abbey

Sometimes, abbey beers are confused with traities. The key is at the origin: the traities strictly comply with the criteria of the ITA, while those of Abbey are elaborated by brewers who revive old recipes, from the time of the monks, which existed in their splendor.

THE BEST OF THE BEST: KNOW THE TRENSES BRILISTERS

Among the most prominent and venerated names are: Chimay, Orval and Rochefort, each offering unique flavors and experiences. From the sweet nuances of the Tríts to the robustness of the Stouts, each brewery has an offer that you cannot stop exploring. And yes, some of them have made magic in their facilities, forming the perfect combination between the old and the modern.

An unforgettable beer journey

The history of Trapenses beers is a reminder that tradition and passion can even exceed the worst adversities. Today, when providing with one of these beers, we not only enjoy their wealth in flavors, but of a story that dates back to more than a thousand years. From the abbeies to our glasses, the traysses promise to be a trip as memorable to the palate as the heart.