Monks in the medieval town of Norcia in Umbria, which was badly hit by earthquakes and tremors last year, have released a limited edition “earthquake beer”.

The Benedictine monks, who have been brewers for years, say it has a unique taste because it is made from beer that was fermenting in vats when the quakes hit Umbria and other parts of central Italy last August and then again in October.

“It's unique because it remained in the vats during all the seismic activity and the oscillations caused by the aftershocks have given it a particular flavour,” said Father Prior Benedetto Nivakoff, an American who is the head of the monastic community.