Living by the rule of St. Benedict, a lifestyle summed up by the motto Ora et labora -‘Pray and Work’, the monks of Mount Saint Bernard Abbey strive to earn their living by the work of their hands.
Once it had become clear that their traditional income from dairy farming was no longer viable due to consistently low milk prices, the monks turned their thoughts to possible alternatives. After much careful research and discussion they took the decision to revive another traditional alternative - monastic brewing.
Being part of the great Trappist tradition they chose to produce a dark, strong ale, but one with a clearly English character.
Tynt Meadow 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 palate.
The 3rd in a series of IPAs exploring the depths and breadths of modern IPA brewing. Ekuanot, Ella and Enigma hops are used in the kettle, whirlpool and dry hop delivering a complex hop profile of tropical fruit, over ripe mango, red currants and spice. A slightly more complex malt bill including oats and a small portion of Cara Red gives a little balancing sweetness, whilst an American Ale yeast strain keeps the beer clean, precise and bright.
Developed as a style by brewers in the Baltic states when trying to emulate the exported Porters of the UK, bottom fermenting Lager yeast and cold fermentations were used in place of warm, Ale fermentations. Aromas of chocolate and roasted coffee dominate the nose, along with notes of herbs & spice. The palate is smooth and chocolatey, with a touch of sweetness balanced by a gentle bitterness.