The best things happen unnoticed. The news came unexpectedly, as if they were a blessing from God: the vats of Hungary’s first monastery brewery, located in the cellar of Zirc’s Cistercian Abbey, have been prepped for the brewing of Pilsner lager, unfiltered wheat beer and a Belgian speciality.
The Rule of Saint Benedict, the book laying out the rules Cistercian monks have to live their lives by, attributes great importance to community life, like meals and casual conversations, which are best enjoyed in good company, with a mug of excellent beer. If we also add that the Cistercians are known far and wide for their openness and hospitality, perhaps none of you will be surprised to hear that they are also the most popular beer-making order in the world.
What’s probably more astonishing is that the last time beer was brewed inside the weathered walls of the Zirc Abbey, founded by Béla III in 1182, was almost 300 years ago, in 1735. While the original brewery is long gone, Seres-tó, which was used for keeping the divine drink cool, and the building nicknamed Sörház located right next to it can both be visited in the monastery’s arboretum.
In the current manufactory, brewing master Krisztián Kovács and his team have the modernest machines of our time at their disposal; what is more, due to the natural conditions of Magas-Bakony and the Zirc Basin, the two most important prerequisites of brewing and fermentation are also given: water of excellent quality and cool temperatures.
The three kinds of beer have been created based on current trends and consumption habits. The Zirc Abbey Pils is a bitter, light, radiantly golden lager perfect for any occasion. The unfiltered Zirc Abby Wheat Beer is refreshingly citrusy and goes best with food, while the Zirc Abby Belgian Beer, which has a characteristic taste of hops, will definitely be a favourite of more adventurous beer lovers.
What message do the monks wish to get across with their beer-making? Abbot Sixtus Dékány thinks “the only time people sit down and talk to each other at length anymore is during meals and when they go out to have a drink. It’s important to us that, along with our work and prayer, our community also uses its innovative abilities and products to improve the relationships between people. We hope that it’s in this spirit that people will consume our beer, and that they’ll take the time to put their busy lives on hold, and think about their families, friends, their thoughts and their souls while they drink it.”
Visitors to the monastery brewery and the revamped visitor centre will soon have the chance to explore the facilities through guided tours. Until September 20, the corridor walls of the abbey’s historic library will be adorned with valuable beer posters from the previous century. As regards the main attractions, meaning the beers, they’ll make their Budapest debut on September 1 in various craft beer pubs around the city – including Léhűtő and Élesztő – and at the autumn Főzdefeszt. The abbey’s signature drinks will mainly be available in the capital and catering establishments in the Transdanubia region. For more information, visit the website of the abbey’s manufactory.
