Catching Up with Hermitage Brewing Company, Nov. 2017

I had the good fortune of catching up on some of Hermitage Brewing Company’s latest releases during a recent visit.

First up:

A fresh batch of Hermitage Brewing Company Single Hop Galaxy IPA. Initial funky, pungent aroma opens up to tropical fruit aroma and flavors.

Aye Yai-Yai Triple IPA. Delicious ripe citrus notes and very well balanced.

Ophion – one of my all-time favorites. A golden, strong farmhouse sour dry-hopped and fermented in a virgin oak foeder for six months. Medium tartness with delicious pineapple, grapefruit and tropical fruit notes combined with a complexity and sophistication brought on by the oak foeder aging.

Half Tun Milk Stout – served on nitro. Yep, like a rich and creamy Guinness stout.

Hermitage Brewing Company head brewer and cellarmaster Greg Filippi with High Water Brewing Company brewmaster and president Steve Altimari.

Three Tun Barrel Aged Imperial Stout. Brewers notes: “Three mash tuns full of grain are used for one kettle. This imperial stout is aged 1 year in bourbon barrels.”

It’s amazing. Vanilla notes become more pronounced as the beer warms up.

Three Tun is my current favorite; I can’t get enough of it.

Greg and Hermitage Brewing Company brewmaster Peter Licht.

It’s great to continue seeing the variety of beer styles at Hermitage Brewing, including their sour, barrel-aged and other experimental and limited-release offerings.

And they’re all very tasty.

It’s always a special treat spending time with Greg and Peter at the brewery, and I’m grateful whenever they have the time to indulge me.

Cheers! Prost! Gunbae!