Buy Tynt Meadow English Trappist Blond Ale at ’t Bockje Bathmen

Name: Tynt Meadow English Trappist Blond Ale
Brand: Tynt Meadow
SKU: 2366851
Price: 3.75 EUR
Availability: InStock

33 cl · 5% · Blond

€ 3,75

This bottle

Tynt Meadow English Trappist Blond Ale

Blond

Tynt Meadow English Trappist Blond Ale

€ 3,75

In stock

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Bottle information

Brewery	Tynt Meadow
Country	England
Type	Blond
Alcohol	5%
Size	33 cl

About this bottle

Tynt Meadow English Trappist Blond Ale is an English blonde ale from the Trappists of Mount St Bernard Abbey. It is the lighter version alongside the original, stronger Tynt Meadow Trappist beer, and comes in at 5% vol in a 33 cl bottle. Both beers bear the name of the meadow where the monks settled on arrival.

Mount St Bernard Abbey lies near Coalville in the English county of Leicestershire, in the parish of Charley. In 2018 the monks were the first in the United Kingdom to bring a Trappist beer onto the market. Brewing deliberately stays small-scale, because life in the monastery comes before demand from outside. The beer was also well received in Belgium and the Netherlands.

Using the same ingredients the monks used in the original Tynt Meadow, the Trappists of Mount St Bernard have produced a lighter, refreshing English blonde with a hint of clove and pepper on a deliciously bitter base.

Recommendation for this bottle

At the table with Tynt Meadow English Trappist Blond Ale

Blond · England · 5%

Main courseFish and chipsShopping and method
With the cheeseYoung GoudaShopping and method
Before the meal or with drinksShrimp croquettesShopping and method

Why this works together

Chosen by beer style (blonde), country of origin (England), alcohol content (5%) and the bitter note in the description. Enough fizz to carry fat, enough fruit not to clash with a mild sauce.

Serve at 6 to 8 °C.

What is needed

For 4 people

Main courseFish and chips

Ingredients

600 grams of cod fillet
200 grams flour
300 millilitres of cold sparkling water
1 kilo of floury potatoes
1 lemon
oil for deep-frying
salt, vinegar and tartare sauce

Method

Peel the potatoes, cut them into thick chips, rinse them and pat them thoroughly dry.
Fry the chips for 6 to 8 minutes at 160 °C, then drain and leave to cool.
Whisk the flour, apart from a small amount, with the cold sparkling water and a pinch of salt into a smooth batter.
Cut the cod into four pieces, pat them dry, dip them in the reserved flour and then in the batter.
Fry the fish for 5 to 6 minutes at 180 °C until golden brown and cooked through, and keep it warm.
Fry the chips for 2 to 3 minutes at 180 °C until crisp and serve with lemon, salt, vinegar and tartare sauce.

With the cheeseYoung Gouda

Ingredients

160 grams young Gouda

Method

Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
Only cut or break the cheese just before serving.

Before the meal or with drinksShrimp croquettes

Ingredients

8 shrimp croquettes
1 lemon

Method

Heat the frying oil to 175 °C.
Fry the croquettes in small batches for 4 to 5 minutes until golden brown and hot inside.
Drain on kitchen paper and serve with lemon wedges.

To serve one bottle or glass per person

4 bottles of Tynt Meadow English Trappist Blond Ale

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendations A recommendation with every beer

Photos: Fish and chips: Smabs Sputzer (1956-2017), CC BY 2.0 · Young Gouda: cheeseslave, CC BY 2.0 · Shrimp croquettes: avlxyz, CC BY-SA 2.0

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