Trappist monk Father Joseph holds a glass of “Tynt Meadow” English Trappist ale at Mount Saint Bernard Abbey.
Your feedback is important to us!
We invite all our readers to share with us their views and comments about this article.
Disclaimer: Comments submitted by third parties on this site are the sole responsibility of the individual(s) whose content is submitted. The Daily Star accepts no responsibility for the content of comment(s), including, without limitation, any error, omission or inaccuracy therein. Please note that your email address will NOT appear on the site.
Alert: If you are facing problems with posting comments, please note that you must verify your email with Disqus prior to posting a comment. follow this link to make sure your account meets the requirements. (http://bit.ly/vDisqus)
A faint waft of malt drifts over the walls of the tranquil Mount St. Bernard Abbey in central England as brewmaster monks are hard at work within. Faced with dwindling revenues from dairy farming, the monks at the Trappist monastery in Leicestershire decided around six years ago to swap milk for beer.They sold the cows and spent five years setting up a state-of-the-art brewery that can produce around 300,000 bottles a year of "Tynt Meadow," only the 12th beer in the world to receive the centuries-old Catholic order's seal of approval.The dark ale with an alcohol content of 7.4 percent last year became the first British brew to be recognized by the International Trappist Association, the order's trade standards body, following an exacting three-day audit.
FOLLOW THIS ARTICLE