An important thing to keep in mind during Lent

This:

Now, as solemn as the season of Lent might be, religious folks of the Middle Ages were not obliged to include beer in the list of off-limit foodstuffs during this time of fasting. With no solid food allowed past their lips, Bavarian monks relied on so-called "liquid bread" for sustenance, using their grain to brew beer instead of baking bread. The stronger the beer, the more the nutritional value and the resulting dark brew was and is still known as Starkbier (literally strong beer). Starkbier was first brewed in Munich by the Paulaner monks. The strongest of their beers was named Sankt-Vater-Bier (Holy Father Bier) which later became Salvator, the Latin word for "Savior" named perhaps in reference to their salvation from the castigation of fasting! Salvator beer is still brewed by the company Paulaner in Munich, but no longer by monks. While now a secular industry, the brewing of strong beer is still as popular now as it was in the Middle Ages. With its heavy malty taste and 6-9 percent alcohol content, it's a popular way to get through the long dark days of winter and the solemnity of Lent.

There is also some pretzel history there.