Hermit Thrush Brewery
Microbrewery
in
Brattleboro,
Vermont,
United States 🇺🇸
Associated Venue: Hermit Thrush Brewery
- Out of business
Established in 2014
Closed in 2024
Contact
29 High St, #101C, Brattleboro, VT, 05301, United States
Description
Ancient Beer, Modern Method.
Fermenting since 2014 with only wild brattleboro mixed culture yeast. continually pushing boundaries of new sour beer. brewhouse fueled by wood, not fossils.
To truly understand terroir and wild yeast, a brewer must come to terms with the type of beer that “wants to be made” in their region. We are proud of Brattleboro’s wild yeast for its balance, its stone fruit and pecan character, and how dry and effervescent it leaves the beer. We are grateful to our region’s farms for the availability of world class hops and fruits, as well as to our area distilleries for unique and beautiful oak barrel flavor histories.
We delight in making beer that could only be made in our place, with our team, supported by our community and environment.
Fermenting since 2014 with only wild brattleboro mixed culture yeast. continually pushing boundaries of new sour beer. brewhouse fueled by wood, not fossils.
To truly understand terroir and wild yeast, a brewer must come to terms with the type of beer that “wants to be made” in their region. We are proud of Brattleboro’s wild yeast for its balance, its stone fruit and pecan character, and how dry and effervescent it leaves the beer. We are grateful to our region’s farms for the availability of world class hops and fruits, as well as to our area distilleries for unique and beautiful oak barrel flavor histories.
We delight in making beer that could only be made in our place, with our team, supported by our community and environment.
6.4/10
—
Appearance 6
Aroma 7
Flavor 6
Texture 6
Overall 6.5
Can 1 pint. Pours an almost clear golden with a small, white head. Interesting spicy aroma, I believe I can even detect some juniper, discreet acid. Medium body, dry and tart - you can feel the tannins on your teeth - woody. But also with this late flaw of sulphur, baking yeast, nuts/almonds that is so typical in many sour beers (Berliners in particular). The flaw seems to vanish though, the more you drink. A both interesting and challenging Sour. 070617
Tried
from Can
on 07 Jun 2017
at 07:11
6.8/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
Can 1 pint. Barrel aged Sour Tripel. Pours golden with a slight haze and a small, white head. Sweet, sugary nose with a warning sign for acetic acid blending in. Rich, sweet body, very sugary actually, but there’s hefty layers of acetc acid blending in as well as a woody presence. Combined they give you this feeling of noble rot - just on a very acetic background. Interesting - but I doubt I could finish a whole can of this. 070617
Tried
from Can
on 07 Jun 2017
at 06:57
7.8/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 8
A clear dark reddish copper brown ale with a very thin off white head. In aroma, sweet fruity malt with nice Brett, ground cherries, lactic acid, light rye, very nice and complex. In mouth, a nice sweet fruity malt with loads of ground cherries, lactic acid, light rye, smooth and complex. Can.
Tried
from Can
on 09 May 2017
at 05:16
7.2/10
—
Appearance 6
Aroma 7
Flavor 8
Texture 8
Overall 7
A hazed golden saison with a thin white head. In aroma, sweet fruity malt with light Brett, light lactic notes, light fruit ester, nice and smooth. In mouth, a nice sweet fruity malt with light corky notes, light Brett, ground cherries, light gin, light citrus, nice and complex. Can from VT.
Tried
from Can
on 09 May 2017
at 05:15
6.8/10
—
Appearance 8
Aroma 8
Flavor 5
Texture 8
Overall 6
Can which is hard to read, as silver writing on grey. Pours a hazy golden colour with a white cap and some decent lacing. Big sour nose with some smooth vinegar notes and cherries. Hints of gin barrel show in the background. These do not show in the taste though. Quick sour start going into a grainy malt and finishing on big tarty yeast. This end is not appealing to me. Not sure if older and lacking taste all the way, but wish the gin notes would show up all-along.
Tried
from Can
on 30 Apr 2017
at 19:31
7.4/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 6
Overall 7.5
Can 1 pint. Pours a cloudy amber with a tiny, rough head. Complex sweet’n’sour aroma, hinting at Flemish Browns. Medium body, almost flat, very complex flavor patterns, lots of noble rot, and heavy impact from the barrel which has left a lot of vanilla notes. Yet another high quality Sour from this tiny Vermont producer. 160317
Tried
from Can
on 16 Mar 2017
at 08:51
8.2/10
—
Appearance 8
Aroma 9
Flavor 8
Texture 8
Overall 8
Can 1 pint. Pours a cloudy amber with a tiny, rough head. Super funky aroma, lots of wood as well but it’s the Flamish Red notes that really dominate this beer, yet some sweet vanilla and wood notes creep in almost changing the main note from sour to sweet - almost. Incredibly delicious and complex. 160317
Tried
from Can
on 16 Mar 2017
at 08:19
6.6/10
—
Appearance 6
Aroma 7
Flavor 6
Texture 6
Overall 7.5
Can 1 pint. Pours a cloudy opaque golden with a white head. Super lactic sourness in the aroma, citrus fruits. Not an awful lot of body, just fresh, fruity tartness. Has a little sulphur like so many kettle sours, but it doesn’t dominate the beer. Hops are there but don’t really play any major role. Super refreshing. 160317
Tried
from Can
on 16 Mar 2017
at 08:11
7.5/10
—
Appearance 4
Aroma 8
Flavor 8
Texture 8
Overall 8
Can. Craft Beer Cellar, Waterbury, VT. Pale, almost luminous gold. Skim of white head. Nose has bright, clean, lemon and lime hop. Touch of funk. Touch of lactic twang. Bit of planed wood. Taste has a soft sweetness. Gets tangy and sour, and dry as a bone. Bright and clean mouthfeel. Dry and tangy finish. Great stuff.
Tried
from Can
on 18 Feb 2017
at 16:45
7.5/10
—
Appearance 6
Aroma 7
Flavor 8
Texture 8
Overall 8
Pours hazy amber into a tulip. Off-white head disappears to nothing. Lemon and heather aromas. Soft and tart with lemon and lime upfront turning to tart cherry before the lasting marshmallow finish.
Tried
on 12 Jan 2017
at 18:58