A Visit to Tynt Meadow Brewery – England’s Trappist Treasure
On 12th February, members of BFBi were treated to a fascinating and generous tour of Mount St Bernard Trappist Brewery, also commonly referred to as Tynt Meadow. Our sincere thanks go to Brewery & Operations Manager, Peter Grady, and Head Brewer, Ross Adams, who hosted the visit and offered a rare glimpse behind the scenes of England’s only Trappist brewery.
A Unique Brewing Heritage
Mount St Bernard Trappist Brewery is located within the grounds of Mount St Bernard Abbey, a Cistercian monastery with a history stretching back nearly two centuries. Remarkably, the brewery and packaging facilities are housed within the footprint of the abbey itself, occupying what was once the old kitchen and laundry area. The blend of monastic heritage and modern brewing equipment makes for a setting that is both atmospheric and purposeful.
Only Trappist monastic communities are permitted to produce Trappist Ale, with strict accreditation overseen by the International Trappist Association (ITA). The ITA ensures quality standards are met, controls the use of the “Authentic Trappist Product” label, and supports twenty Trappist monasteries worldwide — eight of which currently brew beer. Mount St Bernard Trappist Brewery is proud to be the only producer of Trappist Ale in England.
From Homebrew Beginnings to International Reach
The brewery’s journey began modestly, brewing on a homebrew kit. Today, production has grown to around 1,000 hectolitres annually across two styles:
Despite its relatively small scale compared to commercial breweries, Tynt Meadow appears to buck wider industry trends. Sales volumes are higher in winter months, and export volumes continue to rise. Growth markets include Asia and Latin America — a testament to the global appeal of authentic Trappist beer.
Craft, Care and Capability
The brewery combines tradition with technical capability. Its bottling line can fill and crown up to 2,000 bottles per hour, while secondary fermentation takes place on-site in a dedicated, temperature-controlled facility. This attention to detail ensures consistency and quality while preserving the distinctive character of the beers.
Water is drawn from the original well, constructed almost two hundred years ago in the Abbey’s “well field.” Local sourcing remains a priority wherever possible, both for ingredients and labour, with support drawn from the monastic community and the surrounding area.
Sustainability and Purpose
Sustainability at Tynt Meadow is not a marketing phrase but a guiding principle. The team believe sustainability must be reflected in their products, their practices, and their long-term outlook.
Importantly, the brewery operates on a not-for-profit basis. Proceeds form a primary source of income for the monastic community at Mount St Bernard Abbey, providing for its upkeep and sustenance, while also enabling charitable contributions both locally and internationally. Brewing here is not simply a commercial venture — it is part of the Abbey’s vocation and service.
A Memorable Visit
The visit offered more than just insight into brewing; it provided perspective on how tradition, faith, craftsmanship and community can come together in a modern context. From humble beginnings on a homebrew kit to exporting across continents, Mount St Bernard Trappist Brewery stands as a remarkable example of English Trappist brewing done with integrity and purpose.
Our thanks again to Peter and Ross for their warm hospitality and for sharing the story behind this extraordinary brewery.
