I did a one week silent retreat at the Gethsemani Abbey in Trappist, KY, in the heart of bourbon country. They did not brew, but instead made cheese and fudge. Parts of the abbey were accessible to the public for the worship services, which occur 5 times each day, the first of which is at 4 am, if I recall correctly. However, none of the working areas, like the dairy, were open to the public.
Due to overbooking, I stayed in the section which houses the monks. It's referred to as a cell. An appropriate term, given the simplicity of the rooms. Well, that's overstating it a bit, but it was similar to a 1960s college dormitory room.
Due investments needed in new refrigeration equipment and a dwindling number of young, strong monks, they have ceased making their Port Salut cheese, which is labor-intensive. I didn't care for it, myself.