The medieval monks, renowned as the finest creators of beer and wine, were allotted about five liters of beer per day, and were allowed to drink beer (but not wine) during fasts. This was justified by the Church. Bread and water that made up ale's ingredients was considered to not be a sin like that of wine. Brewing in monasteries increased and a number of modern breweries can trace their origins back to medieval monasteries. Benedict of Nursia (died c. 547), who formulated the monastic rules governing the Benedictines, seems to prefer that monks should do without wine as a daily staple, but he indicates that the monks of his day found the old regulation too burdensome. Thus he offers the concession of a quarter liter (or perhaps, a half liter) of wine per day as sufficient for nourishment, with allowance for more in special circumstances and for none as a punishment for repeated tardiness. Even so, he believes that abstinence is the best path for those who have a gift from God allowing them to restrain their bodily appetites.