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July 18


Saint of the day:
Saint Arnulf of Metz

Patron Saint of Beer



Saint Arnold of Metz’ Story

St. Arnold of Metz was born to a prominent Austrian family in 580 in France and died in 640 as a Bishop living at a monastery in the mountains of France. Three legends surround the Patron Saint of Beer Brewers whose feast day we celebration July 18.

During an outbreak of the plague a monk named Arnold, who had established a monastery in Oudenburg, persuaded people to drink beer in place of water and when they did, the plague disappeared. Arnold spent his holy life warning people about the dangers of drinking water because beer was safe and water wasn’t. “From man’s sweat and God’s love, beer came into the world,” he would say.


The Legend of the Ring

Arnold was tormented by the violence that surrounded him and feared that he had played a role in the wars and murders that plagued the ruling families. Obsessed by these sins, Arnold went to a bridge over the Moselle river. There he took off his bishop’s ring and threw it into the river, praying to God to give him a sign of absolution by returning the ring to him. Many penitent years later, a fisherman brought to the bishop’s kitchen a fish in the stomach of which was found the bishop’s ring. Arnold repaid the sign of God by immediately retiring as bishop and becoming a hermit for the remainder of his life.

The Legend of the Fire

At the moment Arnold resigned as bishop, a fire broke out in the cellars of the royal palace and threatened to spread throughout the city of Metz. Arnold, full of courage and feeling unity with the townspeople, stood before the fire and said, “If God wants me to be consumed, I am in His hands.” He then made the sign of the cross at which point the fire immediately receded.

The Legend of the Beer Mug

This is one of my favorite saint stories. In 641, the citizens of Metz requested that Saint Arnold’s body be exhumed and ceremoniously carried to Metz for reburial in their Church of the Holy Apostles. During this voyage a miracle happened in the town of Champignuelles. The tired porters and followers stopped for a rest and walked into a tavern for a drink of their favorite beverage. one of the parishioners, Duc Notto, prayed “By his powerful intercession the Blessed Arnold will bring us what we lack.” Regretfully, there was only one mug of beer to be shared, but that mug never ran dry and all of the thirsty pilgrims were satisfied. This is the miracle for which St. Arnold was canonized.

Columbanus with beer.jpg




Imperial Abbey of Remiremont
is where the saint retired

Abbey of Saint-Arnould

In 717, the Abbey took the name of St. Arnulf, due to the relics of Arnulf of Metz, Bishop of Metz having been interred there in 641.




Belgium celebrates Saint Arnould, the Patron Saint of brewers, on this day by blessing a barrel of beer in a Brussels cathedral.




Beer-battered Onion Rings


  • 2 large white onions

  • 6 cups ice water

  • 2 cups all-purpose flour, divided

  • 1 teaspoon coarse salt, plus more for sprinkling

  • ¼ teaspoon white pepper

  • ½ teaspoon baking powder

  • 1 cup beer, lager or pilsner

  • 2 tablespoons ice water

  • 1 cup dry bread crumbs

  • peanut oil, for frying


  1. In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).

  2. Peel and cut onions crosswise into 1 inch slices.

  3. Separate into rings and place in a large bowl with ice water while you prepare the batter.

  4. In a medium mixing bowl, whisk together 1 cup flour, salt, white pepper, and baking powder.

  5. Whisk in beer and 2 tablespoons of ice water until just combined.

  6. In a separate bowl, add the remaining 1 cup of flour.

  7. Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.

  8. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

  9. Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.

  10. Transfer to a paper towel lined rack to drain. Sprinkle with salt.

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