Diary of a Part-Time Monk

by Jeffrey D. Wilson

Working to nourish their bodies through lengthy Lenten fasts, the monks of Neudeck ob der Au outside of Munich are credited with developing the rich-and-malty doppelbock style of beer. Packed with carbohydrates, calories and vitamins, this unfiltered “liquid bread” is said to have sustained the monks from Ash Wednesday to Easter, and more than 300 years later, the monastic history and quality of this beer style is well-known throughout the world. Writer and semi-professional beer drinker J. Wilson embarked on a 46-day beer-and-water fast to test the legend of doppelbock’s origins, church connections, and nutritional value, as well as his own will power — and live to tell the tale.

210 pages, Paperback

First published November 2, 2011

Reviews

[Stephen · Rating 4 out of 5]

Quick and entertaining read. I picked this up as a appreciating beer lover but left refreshed by his spiritual introspection.

[Janis · Rating 4 out of 5]

Enjoyed the research and blog diary format...suddenly ended...