Actually, religious men have enjoyed alcohol for quite some time
"With the collapse of the Roman Empire and decline of urban life, religious institutions, particularly monasteries, became the repositories of the brewing and winemaking techniques that had been earlier developed (Babor, 1986, p. 11). While rustic beers continued to be produced in homes, the art of brewing essentially became the province of monks, who carefully guarded their knowledge (Cherrington, 1925, v. 1, p. 405). Monks brewed virtually all beer of good quality until the twelfth century. Around the thirteenth century, hops (which both flavors and preserves) became a common ingredient in some beers, especially in northern Europe (Wilson, 1991, p. 375). 5 Ale, often a thick and nutritious soupy beverage, soured quickly and was made for local consumption (Austin, 1985, p. 54, pp. 87-88)."