List of products by brand Brasserie de l''Ermitage

Tripel dry hopped with a new English hop variety: Endeavour

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.

"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!"

"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

Sour w. tangerine, bergamot and Pomelo

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

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

Hoppy Pale Ale with Mosaic and Cascade.

"At the start of the summer, we had the chance to welcome our friend JeanJass to the brewery for a collaboration as we like them. Thus was born Jurassic, an IPA brewed with a blend of 4 extremely aromatic hops (Citra, Galaxy, Enigma & Idaho7). On the nose we have a nice explosion of exotic fruit notes, on the palate citrus aromas dominate, to finish on a resinous and refreshing bitterness. We are somewhere between sativa and mango. The juicy, resinous side and slightly cloudy reminiscent of East Coast IPAs. It has a 7.5% title, while maintaining a high pintability. Dank & Juicy!"

IPA brewed with frozen fresh hops from Yakima chief: Simcoe, Mosaic & Citra

Dry hopped pineapple sour

Dry hopped passion sour

Dry-hopped sour

"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!"

Habanero & Lime sour aged in Mezcal barrels.

Hazy DIPA with loads of Simcoe, Mosaic et Amarillo

Juicy white IPA hopped with Citra and Mosaic

Saison de coupage inspired by the ones made in the 19th Century. The base is a sain brewed with rustic cereals and blended with 2 YO lambic from Cantillon, this was then aged for a year in oak barrels before spending 6 months in the bottle.

West Coast DIPA hopped with Chinook/Ekuanot/Idaho7

Juicy Pale Ale

Foeder aged saison with Gewurztraminer pomace from Alsace

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

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

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