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Brewing Today: Mount Saint Bernard Abbey

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A monastery can be a single building or a collection of buildings that have living quarters and also places to work, for monks or nuns and usually a place for prayer – possibly a chapel or church, for example. Self-sufficient monasteries can include a school, plus agricultural aspects, manufacturing facilities, plus other activities and pursuits, too. Mount Saint Bernard Abbey is located near Coalville, Leicestershire. This Roman Catholic Trappist monastery was established during 1835. The Abbey Church is dedicated to the Greater Glory of God and recorded as being in honour of the Blessed Virgin Mary and Saint Bernard.

Mount Saint Bernard Abbey offers many interesting features for visitors, from both the UK and worldwide origins, throughout the year. The Abbey Shop has numerous, most appealing products for sale, including a good number of books, with some authored by the monks. Cards, gifts, pictures, pottery and honey (from their own apiary), are all available and more, such as rosaries, chants and music – perhaps something for a special present?

During 2017/18 space was created for a new brewery, with the production of beer being carried out by the monks. The labelling for the bottled beers bows to a 12th century Cistercian script, created by Brother Anselm Baker. The name ‘Tynt Meadow’ reflects and respects connections with the land and monastic life here for nearly 200 years.

TYNT MEADOW ENGLISH TRAPPIST ALE (7.4% vol) is full-bodied and very popular. The deepish-brown colour entices to the gentle aroma, evoking thoughts of ripe, dark fruits. I found this beer to have overtones of chocolate. The very pleasurable, well-balanced mouthfeel continues on, to the palate’s delight, for a grand finish.

TYNT MEADOW ENGLISH TRAPPIST BLOND (5% vol) is a different style of ale to the dark production. This blond delectation utilises the same ingredients in its making and I found the blond style, to be light and refreshing, with a very impressive smooth mouthfeel, followed by a memorable sensation on the palate.

Story and photograph supplied by Trevor Langley

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