Mount Saint Bernard Abbey Head Brewer Ross Adams Talks Tynt Meadow

We spoke with Mount Saint Bernard Abbey Head Brewer Ross Adams about Tynt Meadow.

Who was responsible for this beer’s recipe?
The recipe was developed by the monks themselves. After many different trial batches and with help from other Trappist breweries, the community decided on the recipe that has become the Tynt Meadow that we drink today. That initial recipe hasn't changed since it was first brewed in 2018. 

What sets this beer apart from other examples within the style?
The beer is very unique in and of itself. When the community were deciding on what beer to brew, they didn't want to copy or imitate any of the other Trappist breweries, but instead wanted to create a beer that is uniquely English in both its ingredients and its character. 

What makes this beer truly World Class?
Tynt Meadow is a beer to be savored, there is nothing rushed, no corners cut, nor any focus taken away from the beer. From the day we brew it to the day we release it; the process takes a minimum of three months. Every batch is rigorously checked and tasted by the community and by the brewery team. It’s a unique beer of its own style that tastes great when it’s fresh, but is still just as enjoyable two, three or even four years down the line.  

What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
Tynt Meadow has a rich, deep body to it. The sweetness of the beer balances with the dark fruitiness from hops and the dark chocolate flavor from the malt, giving a very warming fullness to the beer; this is definitely one to be savored slowly.

How popular is this beer among your faithful fans?
Since the brewery began in 2018, Tynt Meadow has gained a strong following not just locally but throughout the world. Only producing one beer has enabled our fans to see how it has developed, most of our drinkers are repeat customers, and the queue at the brewery shop can be out the door at some times of the year. 

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