Comments on: B.C. neo-monastic community brews in Trappist tradition

By: Rob Crosby-Shearer

Rob Crosby-Shearer — Sun, 10 Dec 2017 13:58:27 +0000

Hello John

I wanted to thank you for your challenge to us as a community, and as Christians as a whole. I also wanted to let you know that this is something that we as community have wrestled with and prayed about – and which we continue to do.

There are a number of folks in our community whose lives have been hurt by alcohol, including some who are in recovery. As a (neo) monastic community, all of our open events (open meals, potlucks, quiet days, etc.) are decidedly alcohol-free. Also, during the Holy Eucharist we offer grape juice as an option for consecration; an option which is taken up weekly by those who are in recovery and are used to being excluded from receiving both elements in Anglican Churches. Those decisions, as well as the decision to create non-alcohol based drinks (elixirs, Kombucha) have all been part of the dialogue with those whose lives have been adversely affected by alcohol.

I recognize those steps aren’t the full solution – but I did want you let you know that we are seeking to be thoughtful and prayerful regarding alcohol in our common life; even as we seek to responsibly follow in the footsteps of monastics who have brewed alcoholic beverages for centuries.

Thank you again for your challenge.

Yours, In Christ Jesus
(The Rev.) Rob Crosby-Shearer
Co-Prior and Co-Brewer
The Emmaus Community

By: John C. Smith

John C. Smith — Thu, 07 Dec 2017 17:05:35 +0000

I know the history of the production of alcoholic beverages by “religious”, however it still sends the wrong message for those struggling with alcoholism and its effect on society. We in the church spend a lot of time trying to heal the effects of alcohol on people’s lives.

By: Mark Brown

Mark Brown — Thu, 07 Dec 2017 01:23:03 +0000

I think that anachronistically producing traditional ale is quite acceptable in an ecclesiastical setting, indeed many of our unique liquors, wines and presumably ales were produced by members of the cloth. Benedictines have a centuries long association with fermented and distilled liquor, Dom Perignon is the Benedictine still associated with Champagne. The Carthusian monks have been producing Chartreuse almost three centuries, Hospice de Beaune is one of the oldest hospitals in the world, and one that provided free hospital care to the poor from the 15th century; it is a large producer of some of the greatest wines of Burgundy, the proceeds of its annual sales continue to support this ministry.
I am sure that those acquiring a serving or two of this Trappist type ale will appreciate the work of those who have prepared it, indeed maybe some will utter a short ‘grace’ prior to enjoying the fruit of that labour.

By: John C. Smith

John C. Smith — Wed, 06 Dec 2017 12:48:32 +0000

The concept of a monastic community is great. But!! To participate in the production of an alcoholic beverage seems anachronistic and counter-productive. Everyone knows that alcoholic is the most prevalent drug legally available and is the source of family violence, crime, sexual assaults, financial despair and family breakdowns. Governments condone the sale of alcohol because it is a major revenue contributor and reduces taxes. The societal implications are tremendous, and I don’t think the Church should be a part of promoting drinking. How about making cheese, plum puddings, handicrafts, furniture?