In the 17th century, in France, the Benedictine monks developed and refined the techniques of refermentation in the bottle, essential to obtain a natural carbonation and a persistent foam. The monks observed a strict monastic rule based on silence and contemplation, but also on manual work in accordance with the Rule of St. Benedict, "Ora et labora".
They supported themselves thanks to donations and bequests and from the trade in food and goods produced within the monasteries: cheeses, bread, wood, fabrics and clothes, but also alcoholic beverages, including their beer.
Produced with simple and genuine ingredients, neither filtered nor pasteurized, their beer matured even after bottling and therefore improved with aging. The monks then developed and refined the techniques of refermentation in the bottle, an essential procedure for obtaining natural carbonation and persistent foam.