multiple runnings

A system of beer production, invented and employed by monks in the Middle Ages, whereby fermentable wort was drawn from the mash in an initial runoff and two additional sparging runs which resulted in fermentable solutions that were progressively weaker in dissolved sugars. This created three different fermented beers of varying strengths -- the strongest for travelling guests at the inn, the second for themselves at the monastery and the third a charitable drink with enough alcohol to kill pathogens for local commoners.