From cheese and beer to gin and festivals: how Maredsous Abbey seeks to secure its future

The Maredsous Abbey, historically renowned for its cheeses and beers, is now venturing into the production of gin and whisky, and is organizing festivals, including one featuring a Portuguese priest as a DJ. These creative endeavors are part of a strategy to secure the abbey's future by generating new income streams.

The abbey faces a stark economic reality. Despite being a strong brand, it must find ways to remain financially viable. This situation is not unique to Maredsous; many abbeys are seeking additional revenue to sustain themselves in a changing landscape.

Kristien Suenens, a researcher at KADOC, explains that abbeys have been struggling for decades due to a significant decline in the number of monks, nuns, and friars since the latter half of the 20th century. Simultaneously, the costs associated with maintaining large, historic buildings, originally designed for much larger communities, continue to rise, encompassing upkeep, heating, and other infrastructure expenses.

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That is the consequence of an evolution that has been going on for decades.

Compounding these financial pressures is the aging population within monastic communities. A growing number of members require care, leading to increased costs, often in buildings not originally equipped for such needs. While historically abbeys relied on large landholdments, diversified activities like schools and printing houses, and income from their members, the dwindling number of new entrants has significantly reduced these traditional revenue sources.

Government support is limited, primarily available only for protected buildings, leaving most abbeys to largely fend for themselves financially. The introduction of gin, whisky, and festivals prompts a crucial question: how far can monastic communities go in seeking income without losing sight of their core identity?

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The question is how far that abbey community can go...