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"Buttery" is the modern version of Anglo-Norman French boterie, which is a place for storing casks or butts of wine, ale and other liquids. These certainly existed in monasteries, but also in castles, manor houses and elsewhere.

Monks were permitted a hemina of wine each per day (around half a pint), plus ale with every meal, including breakfast. The buttery formed part of the responsibility of the cellarer (store-keeper). In most monasteries the buttery would be part of the range of buildings on the west side of the cloister.

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Q: What is a medieval buttery in a monasteries?
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