List of products by brand Brasserie de l''Ermitage

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months

Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months and then dry hopped with Citra

Foeder aged saison with Gewurztraminer pomace from Alsace

"Brussels Beer City turns five, and celebrates with a small festival with some friends: BierCult. It has teamed up with five Brussels breweries and five people from Brussels’ beer community to brew five different collaboration beers. Nanobrasserie L’Ermitage x Colleen Rakowski: Brotherly Love. A blond beer made with barley spelt and rye, and fermented with the ‘Philly Sour’ yeast strain in stainless steel, then aged for a year in separate Pinot Noir barrels from Burgundy, one of which also still contained wine lees."

Juicy white IPA hopped with Citra and Mosaic

Hazy DIPA with loads of Simcoe, Mosaic et Amarillo

Habanero & Lime sour aged in Mezcal barrels.

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

Sour w. habanero and fresh thyme

Collab with Escarpment Labs. Sour with raspberry and rhubarb.

Dry-hopped sour

Dry hopped passion sour

Hoppy Pale Ale with Mosaic and Cascade.

IPA Galaxy / Amarillo / Vic Secret.

Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.

Foeder aged Saison matured with of white and red grape pomace from the Auvergne No Control estate. Maceration for 3 months directly in the foeder, then aging in stainless steel vats for 5 months before bottling.

Vermont Double IPA

Blend of Saison and young Cantillon lambic aged in a foeder and then macerated with Pinot Noir Pomace from the Lissner domain.

Session Wheat Ale.

Sour w. tangerine, bergamot and Pomelo

"Light and Funky/Souor saison, fermented with a cocktail of yeast and lactic bacteria. We've added a generous amount of bergamot, yuzu and tangerine to it which gives its delicious refreshing citrus aromas and that gorgeous bright yellow color." BB is May 2022

"Epine noire" is a double saison with brett aged one year in barrels. It was then macerated 3 months on fresh plums of the Stanley variety. We used 200 grams of fruit per liter of beer. After 4 months of maturation in bottles and barrels, we are very happy to finally present it to you!"

Pale ale infused with white and green tea + fruits (blueberries, yellow plums, blackcurrant). Dryhopped with Hallertau Blanc.

Brewed in Autumn 2019 and aged for 16 months in oak barrels to develop the funky / sour characteristics before being bottled and aged for another 10 months.

Pale Ale brewed with green tea and jasmin flowers.

Tripel dry hopped with a new English hop variety: Endeavour