The recipe tells us what was needed to brew a delicious abbey beer in the late Middle Ages: “a hop kettle, three barrels, 9 bushels of malt, three bushels of barley, a measure of half a bushel, two baskets to carry the groats, a wooden scoop, about six lasts of oats…” By reviving this age-old brewing method and combining it with the traditional craft of cheesemaking, Paulus Beer Cheese brings a passionate new dimension to two typical, much-loved aspects of Dutch culture.