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Thanks,The Beer Hawk Team.
The UK's first Trappist brewery has launched with the delicious Tynt Meadow. Read the amazing story behind it here.
A Trappist beer is more than the sum of its ingredients. Perhaps more than any other
drink it comes loaded with the weight of history and of mystery. Trappist beers are some of the most
sought-after in the world. Names such as Orval, Westvleteren and Westmalle
cause beer aficionados to speak about them is as hushed tones as the monks who make them. There were only 11
Trappist abbeys who made beer recognised by the International Trappist Association until the launch of one more,
a British one.
MountSaint Bernard Abbey in Leicestershire decided to become the world’s 12th
Trappist brewery when the
monk’s traditional way of making a living, dairy farming, became inviable.
Father Erik from Mount St Bernard Abbey said: “It’s an exciting time for us to be
launching Tynt Meadow into the UK market. Being the first active Trappist brewery in the UK puts us in a really
good position to bring something truly special to consumers across the country, and we feel honoured to be at
the forefront of this. All proceeds from the sale will go towards the upkeep of Mount Saint Bernard Abbey and
towards charitable works.”
After seeking permission from the Pope to open a brewery, the monks embarked on a
journey to study the tradition of Trappist brewing across Europe before buying a small brew-kit and launching
the beer. Beer making is now the primary work of the monks, from brewing to bottling.
“We know for a fact that beer was brewed here in the nineteenth century and,
contrary to widespread perception, monastic brewing has never been confined only to the Low Countries. Past
visitors to our community have left accounts expressing their liking for the monks’ table beer and, though the
historic recipe has been lost, we’re certain that the ale we’re brewing now is at least as delicious and
The beer is named Tynt Meadow after a plot of land that was donated by Ambrose de
Lisle in 1835 who wanted to bring back monastic life to Britain. The label draws on a twelfth-century Cistercian
script, developed by Brother Anselm Baker, an early monk of the community who was a noted artist. A quill has
also been used to draw the brewery’s logo and a sketch of the lancet windows characteristic of their church.
While drawing on the characteristics of Trappist beers, it is an English product: brewed with English barley and
hops, using an English strain of yeast.
The beer itself is mahogany-coloured, with a subtle, warm red hue, and a lasting
beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is
full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on
“The monks of old had a saying: Patet porta, cor magis. ‘The door is open, the heart
even more so.’ By inviting you to taste Tynt Meadow, we offer you a taste of our life.”
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
While some so-called off-flavours can be appropriate in certain styles others are not and may kill a little bit of your soul. Here's a quick guide to the most common off-flavours.
Father’s Day, 20th June 2021, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Another can spins off the line at Stone Brewing’s new brewery in Berlin. The speed of the whole process is astonishing, a matter of seconds from empty can to filled and sealed. Those amazing hop aromas that Stone Brewing’s IPA is known for are locked in, only to escape as you release the swirling lemon, pine, grapefruit aromas in one of the world’s best IPAs. Cans are the perfect container for this beer. And here’s why.
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