Trappist beers tend to be named after the place in which the monastery is situated. Tynt Meadow honors the link with the plot of land. Being part of the great Trappist tradition, the monks produced a strong dark ale, but one with a clearly English character.
Tynt Meadow is brewed with English barley and hops, using an English strain of yeast. It is twice-fermented, with the first fermentation taking place in the tank, and the second in the bottle. It should be stored in a cool, dark, quiet place.
About Tynt Meadow Trappist Brewery
In 2013 the monks of the Saint Bernard Abbey realized farming was no longer viable due to modern mechanized farming and low dairy prices. After research on other monastic communities, building of the brewery began in 2018. Records show that beer was brewed at the abbey before 1900. Although the historic recipe has been lost, current Tynt Meadow is just as delicious and satisfying.
The label designed for Tynt Meadow was subtly developed by an early monk of the community who was a noted artist. A quill was used to draw the brewery’s logo, a sketch of the lancet windows characteristic of the church.
All the work, from brewing to bottling and packaging, is done by the monks. Cistercians esteem the value of simplicity. Simplicity doesn’t stand for a thing done simply, or cheaply, but rather represents a distillation of complexity. It is about processing and ordering a rich, varied reality in such a way that the result seems self-evident: ‘This is how it has to be!’