The journal.

How a seventh-century Irish monk who lost his head in a Walloon forest gave his name to an abbey, how the abbey rose over his grave and was razed in the French Revolution, and how one family in the small town of Le Roeulx has spent a century and a half, through closure and revival, turning that story into one of the most elegant golden tripels in Belgium, a bright, spiced, dangerously drinkable eight-and-a-half percent.