Anderson Valley Gatlin Damnosus

Brewed by Anderson Valley Brewing Company
Style: Sour Ale/Wild Ale
Boonville, California USA

Serve in Snifter, Tulip, Tumbler

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From tap at Ratlte’N’Hum. Pours hazy brown with a small tan head. Aroma is mild fruity and dark roasted malt. Acidic and dark malty, caramelish and dense bitter. Ends dry.

Draft. Poured a clear reddish brown color with an average frothy off-white head that mostly lasted with good lacing. Moderate sour tart fruit wood aroma. Medium body with a smooth texture and soft carbonation. Medium sour & dark sweet flavor with a medium sweet & sour finish of moderate duration. This is an unbalanced solid beer.

Amber pour, light head. Loads of tart fruit, oak, vinegar, some red wine notes. Flavor is nice and sour, but has a pretty decent fruity/malty character that lends itself nice to the beer. Damn nice beer.

Dark amber pour with an off-white head. Sweet caramel malt and bourbon up front with lots of dark fruit. Leather and balsamic vinegar, vanilla, oak, and grass. Notes of lemon and berries. The flavor is nicely sour. Thick, syrupy balsamic vinegar, bourbon, vanilla, and dark fruit. Berries, raisins, plums, and leather. Sweet caramel and vanilla, oak, lemon zest, and some grass.

Draft at Craft Ale House. Poured ruby chestnut with minimal head. Nose was intense notes of cherry and earthy prune and grapes. Tastes very tart, with notes of fig, cherry, and vinous fruit predominant. Stayed very tart throughout, with well hidden alcohol, and a decent complexity.

Poured up on tap at Papago brewpub on April 15th, 2011 with amber – copper body and thin tan head. The mild aroma emits soured cherries, faint malts, faint fruity esters and a sense of bourbon booze. The taste is full up tartness with un-ripe cherries and soured citrus fruit mixing with a mild level of dark fruity esters. It then picks up notes of bourbon and then lemon like acidity into the finish. The tart acidic finish creates a puckering sensation. Fully sour forward brew.

Wood, alcohol, dark fruits, on top of a lactic funky sour note. Green apple, alcohol, toffee, vanilla. Interesting. Reddish amber copper color, thin head. Flavors of green apple, vanilla, bourbon, toffee, dark fruits, alcohol, tart medium sourness. Interesting beer to sour. Lots of apple, vanilla, and bourbon. Sweet/sour o nthe palate. Strong. Interesting.

Draught at CAH: Aroma of Bourbon, dark ripe fruit, light oak, and some malt. Poured very deep amber in color with a small, creamy, tan head that lasted throughout. Clear. Sparkling. Very good lacing. Flavor is medium sweet and lightly tart. Tastes of malt, Bourbon, coconut, cherry, oak, and funk. Medium to full body. Average texture. Soft to average carbonation. Cherry, funk, barrel, light Bourbon, finish. 8.8%ABV is hidden throughout.

Draft. Pours reddish copper with a beige head. Tart fruity dark cherry, woody tannic notes, medium acidity, and a little bit of harshness in the finish. Decent.

Double pour on tap at the Hop Juice Festival (Warrenville, IL). Always excited for a new Sour rate. Pours a striking deeper brown pour, amber edges, well hazed with some glowing edges and a frothy offwhite head atop, decent sized dies to a loose film, light lacing. Aromas are caramel and toffee, sweeter malts with toast pairing with some sour fruits, apples and pears mix with some more crab apple, light lemon appeal, with funky brett and a light sour yogurt sourness. Light essences of Bourbon, vanilla, and brown sugary sweet malts do poke through a touch, but the Lacto seems firm in it’s presence. Decent sour fruits, but the base still shines through, sweeter with some wet oak, vanilla. A touch of booziness, as touches of more tart apples and sweeter pear come through. Interesting nose, perhaps a bit sweet for my liking. Initial is surprisingly tart, a healthy sour fruit throws lemons, apples, a touch of minerally iron and vinegar. Thinned out a bit, some residual sweeter malts of toffee and caramel still poke through a bit, but Lactobaccillus has claimed this beer. Lemons and moderate acidity, with some sour fruity apple, crab apple. Light oak influence as the lacto-related sourness seems to claim the day. Into the backend lingering lactic acidity, I guess with some complexity to it, but maybe a little sharp. It certainly is on it’s way to covering up the Barleywine base with a touch of saltiness, lingering metals, and lemony lactic acid pressing on. Sour apples, pears, maybe touches of bananas and sweet caramel malts mix into saoid lactic acidity, it isn’t all that funky, leaning towards a lack of Brett on my palate. Some wet oak, faint Bourbon presence seems eaten up, but sweet malts scamper through, but the lactic sourness rues the day (and I do enjoy it, actually). Interesting experiment. A stronger lactic acid presence than I expected with some "oomph" behind it won a couple points with me.