SOUR
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- Merk: Brasserie de l''Ermitage
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L'Ermitage The World of...
€ 13,97Brewed 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.
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L'Ermitage Saint Armuth de...
€ 16,47Blend of Saison and young Cantillon lambic aged in a foeder and then macerated with Pinot Noir Pomace from the Lissner domain.
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L'Ermitage Nigredo
€ 5,39Black sour ale aged in COgnac barrels for 1.5 years and then referemnted with sour cherries.
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L'Ermitage Epine Noire
€ 4,27"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!"
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L'Ermitage Brotherly Love
€ 11,15"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."
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L'Ermitage / Popihn Le...
€ 18,57"The first collaboration was brewed at l'Ermitage last September. Saison base in mixed fermentation inoculated with our yeast strain as well as a cocktail of wild yeasts from spontaneous fermentation beers from Popihn. We macerated Belgian grapes (Muscaris) from Wijndomein Hoenshof during the 2023 harvest. Maceration for 3 months and aging in stainless steel vats, before natural refermentation in bottles.
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L'Ermitage / Atelier Berger...
€ 14,12Hard 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
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L'Ermitage / Atelier Berger...
€ 13,27: 2Hard graf made of 50% rustic sasion and 50% apple juice that co fermented in a foeder for several months