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 coveted seal of approval. To qualify as an "Authentic Trappist Beer",...Already a subscriber? You need to login to continue reading this content. Login
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