Would Medieval Monks Approve of Today’s Alcohol-Free Beer?

When you crack open a crisp alcohol-free beer, you probably don’t think of monks in hooded robes brewing away in stone monasteries. But the truth is, alcohol-free (or at least very low-ABV) beer has roots going back centuries. The question is: would those medieval monks nod in approval at today’s alcohol-free craft lagers and fruity IPAs?

Beer as Daily Bread

In the Middle Ages, beer wasn’t just a treat it was a staple. For monks, it played a central role in daily life. Monasteries across Europe brewed vast amounts of beer, both for themselves and for the communities they served. But unlike the 8% triple IPAs of today, most of what they brewed was far gentler.

Their everyday drink was “small beer” a lightly alcoholic brew with an ABV of just 1–2%. Why so weak? Because beer wasn’t just about enjoyment; it was about survival. Water could be unsafe but brewing boiled away nasties and added hops or herbs for preservation. Small beer was nourishing, hydrating, and safe. Some monks even called it “liquid bread.”

Small Beer vs. Alcohol-Free Beer

When you put medieval small beer next to today’s alcohol-free options, the similarities are striking:

• Low strength: Both were designed for regular, even daily, drinking without intoxication.
• Social glue: Just as monks gathered at long wooden tables, today we sip AF beers at pubs, barbecues, or post-football pints with mates.
• Accessible to all: Small beer was for monks, workers, and travellers alike. AF beer carries the same spirit of inclusivity making sure everyone can join in the round.

The big difference, of course, is flavour. Medieval small beer was often thin, grainy, and earthy. Compare that to a modern 0.0% passionfruit IPA or a silky AF stout and the monks would probably think they’d witnessed a small miracle.

Would They Approve?

It’s fair to imagine they would. After all, monks were nothing if not practical. They brewed small beer for nourishment, health, and community. If they saw that alcohol-free brewing has evolved into a movement about inclusivity, wellbeing, and flavour, they’d probably give it a blessing.

That said, they might have a laugh at how far we’ve gone with technology: vacuum distillation, specialised yeast strains, carefully controlled brewing, and a dazzling range of flavours from tropical hops to chocolate malts. To monks used to simple barley and water, this would be beer wizardry.

The only thing they might not approve of, the price! Monasteries often brewed beer to support their communities, while today a single can of AF craft beer can set you back £3.50. A monk might prefer to keep his purse full for parchment and candles.

A Tradition Older Than Dry January

In some ways, today’s alcohol-free beer revival is less about invention and more about rediscovery. Monks were brewing low-strength beer long before “Sober October” hashtags or wellness trends. The AF movement isn’t a fad it’s a continuation of a very old idea: that beer can be social, tasty, and sustaining without being intoxicating.

So, would medieval monks approve of today’s alcohol-free beer? Almost certainly. They’d recognise it as the spiritual successor to their own small beer though with a few modern twists they couldn’t have imagined.

Next time you pour yourself an AF pint, raise a toast to the monks. They might not know what a hazy IPA is, but they’d understand the joy of sharing a safe, refreshing beer with good company.