Hermitage Blog & News
gratefulhubby.com, Winter Release Party at Hermitage Brewing Company, Plus Scenes from Blood Orange American Sour Barrel Tasting
The Winter Release Party will feature the following three beers (with notes from the brewery):
- Blood Orange American Sour: “The blood orange is the darling of the citrus world with its trademark sweet and tart citrus flavors and a richer, berry-like sweetness. The beer pours a deep ruby red color in the glass and explodes with an amazing aroma of 35,000 fresh cut oranges.”
Click here to read more!
gratefulhubby.com, Catching Up With Hermitage Brewing Company
All factors that help point to the continuing growth of – and demand for – Hermitage beers as well as their brewing services. Their successes are a credit to the entire Hermitage team and also reflect the vision set by brewmaster Peter Licht and the day-to-day leadership provided by head brewer and cellarmaster Greg Filippi.
I recently had the chance to meet up with Peter and Greg – both down-to-earth, lead-by-example types – and Hermitage communications assistant Mark Fazzio for a tour of their expanding warehouse spaces.
Click Here to read more!
Rate Beer Reviews, Ryetopia
Overall score: 98/100
Retrieved September 23, 2016
Beerbastard in Mesa, Arizona says, “Very smooth! Hops and Rye take a back seat but, still support the flavors, making them not too sweet. Burn in the finish. Overall, very good!”
Rando7 in Iowa says, “Taste sweet malts, caramel, toffee, bourbon, slight oak. …Thick palate with nice alcohol tingle. OK everybody puts “caramel’ in their descriptions of malty beers but with this one the caramel is REALLY pronounced. Very nice effort”
Rate Beer Reviews, Boysenberry Sour
Overall score: 97/100
Retrieved September 23, 2016
January 2015, Legion242 in Richardson, Texas says, “Poured a gorgeous light pink with a fluffy eggshell head. Woody and tart in the mouth.”
Paste Magazine, August 2016
247 of the Best American IPAs, Blind-Tasted and Ranked
By Jim Vorel
Citra Single Hop IPA – This beer stands out because it also contains a significantly more expressive charge of caramel and darker malt than almost all the other hop bomb-type IPAs, making for a more complex whole.
Click here for the article on Paste Magazine’s webpage!
Liquid Bread Magazine, September 2016
New Sours, Stouts, Ales Hit Bay Area Brewery Taprooms This Week
By Miranda Bolar
Writing about the Wild Blackberry Sour, “It’s an American Sour Blonde Ale aged in our oak cellar up to 2 years, with aromas of oak, vanilla, light smoke, and dark fruits combine for a rich, almost red wine-like character.”
Click here to check out the full article!
GratefulHubby.com, July 2016
Hermitage Brewing Company Sour Cherry Sour Wins 1st Place, New Sour Beers to be Released this Year
By Andy Lee
Not only have the sour beers coming out of San Jose’s Hermitage Brewing Company been generating tasty results and a growing buzz, but they’ve also garnered recognition at major beer competitions in the state.
…Sour Cherry Sour, released in January, bested 39 other breweries at the California State Fair Commercial Craft Brew Competition held last month to win 1st place in the Sour Ale category. …Sour Cherry Sour also took home the bronze medal in April at the Los Angeles International Beer Competition in the Wood- and Barrel-Aged Sour Beer category.
Brew Babe and Barley, March 2016
My Brewery Adventures: Hermitage Brewing Company
By Chelsea Hnyp
There’s something exciting about finding a gem of a brewery located in an industrial park. … It makes me feel like I’ve stumbled upon my own Secret Garden (erm, I mean… Secret Beer Garden)… Hermitage Brewing Co. located in San Jose, CA is definitely one for the books with a large selection of craft beers you just can’t beat.
BayArea.com, January 2016
Breweries in San Jose: Hermitage Brewing Company
By Quinten Dol
We seriously dug on the “hermity and undefined” Ale of the Hermit, a brew whose woody flavor takes a moment or two to hit. The citrusy Citra IPA lives up to its name and the Ryetopia, which the brewer ages in bourbon barrels for 12 months, is a pungent fruit punch of a beer.
BayArea.com, January 2016
The Three Best Brewery Taprooms in San Jose
By Quinten Dol
Hermitage Brewery is a smaller, cozier sort of taproom, with beer-making murals on the walls and stacked wooden barrels. …We recommend the “hermity and undefined” Ale of the Hermit for a brew whose woody flavor takes a moment or two to strike. The Citra is a strong, citrusy (hence the name) IPA and the Ryetopia, which the brewer ages for 12 months in bourbon barrels, is a pungent fruit punch of a beer. It’s worth a taste, but brace yourself.
Liquid Bread Magazine, August 2015
Hermitage experiments with big, bold flavors at downtown San Jose brewery
By Matthew Lucchesi
“We brew the beer we want to drink,” said Greg Filippi, head brewer of Hermitage. “Our general lineup is experimental with big, bold flavors. We use a lot hops… We like playing around with new ideas and ingredients, as well as twists on old ideas.”
Paste Magazine, April 2015
Blind-Tasting 116 of the Best American IPAs: We Have a Winner
By Jim Vorel
Now it’s mostly ripe tropical fruits, sweet chunks of pineapple in heavy syrup … (with) complexity made us want to come back to it time and time again.
Review by Todd Alstrom
Ale of the 2Tun, March 2015: Big roasty aroma with chocolate and espresso in the nose. Super creamy, smooth, viscous, and a bit chewy on the palate. Flavors of bittersweet chocolate, dense fudginess, dark roast coffee, and a tangy molasses that melds with dark ripe fruits. Some black pepper in the back. Bitterness is rather low, but leafy hop notes emerge around the edges.
Citra IPA Rating, September 2014: Citrus hops upfront, with notes of orange, grapefruit, rind, and pine with an oily and resiny edge.
Content Magazine, September 2014
Tapped into the craft beer boom
By Nathan Zanon
Craft beer in San Jose has finally begun to blossom. And Hermitage has helped lead the way, developing several award-winning beers, including Ale of the Imp and their Single Hop series. “The main challenge has been trying to grow fast enough to meet the demand,” (Brewmaster Peter) Licht says. … Too much demand is a good problem to have in any industry; Hermitage has responded by taking over two warehouse spaces next door to their original one. More fermenters, more barrels, and even a comfy new office are all in the process of being installed.
Silicon Valley Business Journal, April 2014
Inside Silicon Valley’s craft beer incubator
By Lauren Helper
Hermitage has one particularly popular India pale ale, Hoptopia IPA, and the company also offers a single-hop series that showcases one dominant flavor in each brew.
Wall Street Journal, January 2014
IPAs for People Who Don’t Like IPAs
By William Bostwick
Working with small-crop, experimental breeds, little brewpubs like San Jose’s Hermitage lead the way—keep a nose out for their satsuma- and tangerine-tinged Mandarina Bavaria.
Draft Magazine, 2013
This brawny barleywine, made with a portion of rye grain, rested for a year in Kentucky bourbon barrels. …Boozy bourbon, toffee candy and sticky vanilla lead the charge, coating the mouth and following all the way through to the finish; traces of mellow caramel remain on the lips.
Metro Newspaper, July 2012
By Stett Holbrook
While Tied House is the granddaddy of Silicon Valley’s beer scene, the company has continued to innovate and is now riding the wave of beer’s second wave: craft brew. …
Until recently, Licht said, the local market wasn’t ready for the kind of beers he makes at Hermitage, big, hoppy beers like the Hoptopia Double IPA, Biere de Dieux, a delicate and complex strong ale, and the wonderfully delicious Ale of the Imp, an imperial IPA with a crushing 99.9 international bitterness units (IBUs).
Now, Licht says younger beer drinkers are demanding these handmade, artisanal brews and turning their back on watery mass-produced macro brews.
Reviews by Rate Beer Founder Joe Tucker
Hoptopia, April 2011: A very solid offering from Hermitage. It’s bitter sweet so not my ideal hop monster – lots of sticky sugar here – but the hop profile is a perfect balance of what seem like high alpha acid superhops with more real citrus, pine flavors of PNW hops, akin to old West Coaast big hop standards. The malt is substantial with as was mentioned sticky sweetness of melon and honey but also of deeper caramels that add a welcome richness.
Boysenberry Sour, January 2015: “Pink cloudy light white foam, lightly tart, faint berry aromas, tart finish, just off dry, light lactic, light cherry tannin, phenols. Really nice.”