BEER REVIEW: MOUNT SAINT BERNARD ABBEY – TYNT MEADOW TRAPPIST ALE – LEICESTERSHIRE, ENGLAND

As a 40-year enthusiast of Trappist ales, I was excited to see the launch of the Tynt Meadow ale from the Mount Saint Bernard Abbey release in 2018. Since its release, it has gained wide praise amongst Trappist ale devotees, and the beer industry in general. We researched this beer intensely, and was happy to find out that the Tynt Meadow Trappist Ale has influences from monastic brewing roots, but the raw materials are decidedly British. It is a welcome variant to the usual Single / Dubbel / Tripel / Quadrupel profile of Trappist ales that have Belgian flavor profiles.

Santé!
Gordon A. Ponce
CEO – Beer Review Journal

ABBEY AND BREWERY HISTORY

Founded in 1835 the Abbey of Mount Saint Bernard was born from the ruins of a cottage in Tynt Meadow by Brother Augustine Higgs. Soon after, Brother Higgs was joined by 6 other monks and set out recultivate the land. In 1837, the abbey was opened. In 1844, the abbey was blessed with a large financial donation by the 16th Earl of Shrewsbury to help build a permanent location. *Gothic architect Augustus Welby Pugin, offered his services for free, and in 1844, the new monastery was opened on the site where it still stands today. In 1848, Mount Saint Bernard was raised to the status of an Abbey with the first English Abbot since the Reformation, Dom Bernard Palmer.

*From Mount Saint Abbey website

During the 19th and early 20th centuries, the main goal was to cultivate the land that the abbey was situated. The rule of St. Benedict (which all monks of the Cistercian order follow) is to “Live off the work from you hands.” And the handywork that the monks of Mount Saint Bernard initially followed was dairy farming. With the developments of modern agriculture, it was difficult for the abbey to produce milk competitively and affordably, going against the larger dairy conglomerates. In 2013, the monks decided it was no longer financially viable to continue their efforts, and closed the dairy. Seeking an alternative way to produce income to keep the abbey afloat, the monks decided to begin brewing beer. With help from other Trappist breweries such as Westmalle and Zundert (along with local lay breweries) the monks set out on their journey. After much remodeling, retrofitting, and relocation existing areas of the abbey during 2017-18, they moved in the necessary equipment for beer production.

On July 9, 2018, the abbey released the Tynt Meadow Trappist ale to the public. On September 17, 2018 the brewery received the “Official Trappist Product” label from the International Trappist Association. The monks are very involved in all the aspects of the production of their ale. The abbey has roots in brewery in its early days, however the original recipe was lost. Happily, with collaboration and much valuable advice, Mount Saint Bernard is brewing once again.

The brewery continues to enjoy financial success; as the beer is sold a year in advance as it is produced. It is the smallest of the 10 Trappist breweries in the world. Their ale is made in the Trappist tradition, but with reverence to the materials and the English terroir surrounding them.

REVIEW NOTES

ALCOHOL BY VOLUME: 7.4%

COLOR: Deep Mahogany, bordering on dark brown with a dense, creamy medium tan colored head. Murky, as it is bottle refermented ale (as we poured the sediment). As the head collapses, it leaves even sheeted lacework on the sides of the glass. Poured at 50°F.

AROMA: Immediate notes of English Treacle toffee, along with dark fruits such as prunes, figs, and pepper. There is also a smoky aroma (akin to a Scottish Wee Heavy) as well. I’ve read that there is Maris Otter malt in the malt bill, giving that nutty flavor. I’m thinking that dark candi sugar is also used, but I am not certain of that. The smoky aromas are more than likely a fermentation character, but tasted much like peat smoked malts were used.

FLAVOR: Deep English Treacle toffee, caramel, dark chocolate, licorice, peppery phenols, the smokiness in the taste is well balanced. Hop bitterness is gentle.

FINISH: Medium to medium plus in the body. The length of the finish lingers, has a rich malt / smoke character. There is a faint note of burnt toast. All components combined definitely invite you to take that next sip, as the beer warms and opens itself up to allow the taste to become more complex.

IMPRESSION: Was extremely surprised with the quality of this Trappist ale. Needless to say, any beer style produced under the covering of a recognized Trappist monastery can be called a “Trappist Ale.” In terms of the Trappist categories, the 7.4% ABV qualifies it as a Trappist Dubbel. More accurately, it is really a British Strong Ale per the BJCP guidelines. Pairing suggestions: Cheeses- blue veined and washed rind (will the abbey produce a cheese to pair with this?) Appetizers- Charcuterie platter with smoke meats! Entrées- black pepper encrusted beef steaks, game meats such as Bison or Elk. Desserts: Crème Brûlée, chocolate cake, smoked pecan pie.

If you’re a devotee of Trappist ales, you’ll want to add this to your “must try” list! Buy some bottles to enjoy now, and age some. I’ll guestimate that this will age wonderfully up to 5-7 years with the flavors developing deeply and becoming more complex. Huge thanks go out to the folks at Merchant du Vin for sending us samples of Tynt Meadow to try for the first time! If you can’t find Tynt Meadow Trappist Ale in your area, visit our friends at Belgian-Style Ales and have it shipped directly to your door! Click here to order online.