Fermenting since 2014 with only wild Brattleboro mixed culture yeast. Continually pushing boundaries of new sour beer, with a brewhouse fueled by wood, not fossils.
Here at Hermit Thrush Brewery, we’re dedicated to concocting the best New American Sours we can dream up — and we aren’t afraid to go old-school with our style. We combine environmentally sustainable practices (like wood pellet boilers) with age-old brewing processes and a harvest of locally grown ingredients. The end result? A pucker-inducing punch to the tastebuds, and barely a dent on the planet.
