The Plan of St. Gall a study of the architecture & economy of & life in a paradigmatic Carolingian monastery |
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Use of hops as a flavoring agent |
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 | The Plan of St. Gall |  |
Use of hops as a flavoring agent
The explanatory titles of the various bake and brew
houses of the Plan of St. Gall contain no direct reference to
the use of hops as a flavoring agent in the production of
beer, but it is quite possible that a tacit allusion to this
plant is hidden in the second half of the title which defines
the Brewers' Granary as the place "where the cleansed
grain is kept and where what goes to make beer is prepared"
(granarium ubi mandatū frumentum seru&ur & qd ad
ceruisā praeparatur).[578]
This granary is ideally located, in
the middle between the Monk's Brewhouse and their
Drying Kiln—which in addition to serving as a facility for
parching fruit and grapes, could also have performed the
function of a monastic oast house.[579]
PLAN OF ST. GALL. MONKS' BAKE AND BREW HOUSE. AUTHORS' RECONSTRUCTION
465.F WEST ELEVATION
465.E EAST ELEVATION
At the western end of the building the aisles and the center space terminated in a straight line. Under such conditions, the design of the
terminal truss, together with all of its secondary members and infillings, would have been visible for the entire width and height of the structure.
At the opposite end, because of the presence of a lean-to, only the triangular wall section above tie beams could have been exposed to the
exterior. The design of these two sides of the building has a close parallel in the Physicians' House (figs. 413.C and D) except for the different
placement of the entrance.
There is sufficient evidence to make it clear that the
hopping of beer was in the early Middle Ages a widespread
monastic practice north of the Alps. In his Administrative
Directives of A.D. 822 Abbot Adalhard of Corbie addresses
himself in detail to the procedures that should control the
tithing of hops and their distribution among the various
monastic officials placed in charge of brewing.[580]
He makes
it a point to exempt the miller from making malt or from
growing hops (nec braces faciendo nec humulonem) because
of the weight of his other duties.[581]
| The Plan of St. Gall | |