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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Tap at good life on long island. Pours reddish amber with funky nose. Tast of dark cherries, oak, earth, vanilla, some booze as well. It’s tart and bitter. Quite enjoyable

Pours a nice burghandy colour with a little white lacing. Smells of wine and vinegar, but it’s nice. This is a nicely balanced beer, malty and sour. Easy to drink, a really good sour beer.

On tap at Brouwer’s Big Wood. Pours hazy dark red with caramel head. Aroma of sour fruits, bourbon barrels, caramel malts. Flavour of vinegar, bourbon barrels, dark fruits - quite tart. More sour than I expected. Effectively a soured barleywine!

On tap at Brouwer’s Big Wood 2011. Pours a deep, ruby brown. Sweaty fruit with a bit of a pucker on the nose. Not too tart at all -- nice and thick. Overripe berries over dry roasted malts.

On tap at Brouwer’s for Big Wood, pours a hazy orange amber with a small tan head. Aroma of sour fruits, bourbon barrels and caramel malts. Flavour is exactly like you’d expect a sour / barley wine hybrid to taste like - full complex profile of caramel malts, then the sour notes completely dominate - very tart / acidic. Enjoyable, but a little too sour.

Sample 11/3/11 (Bavaria Lodge)-Pours a dark brown with a initial aroma of sour and thenb as it warms up a bit more bourbon comes out. Taste of the same with a bit more wild on the back end. This ful bodied brew is a different style but still very tasty.

Taster at Bavarian Lodge. Full barley wine smell, accent on the "wine" portion. And some sour cherries in the nose, too. Very dark, opaque barley wine brown. A very thin ring of foam, but that just allows the barkeep to slip more of this potion into the glass. Taste vacillates between a fresh barley wine and one that has been soured, possibly from oxidation. In other words, it’s one of the ways an aged BW can go, but here they pushed into that early. I’m reminded of the "green" Schlitz that ruined the brand in the 1970s. Still, the cherry note is nice, and I can’t deny feeling warmed by its alcohol. Some vanilla, bourbon and sherry flavors, even a bit of oak tannin. But I have had enough barrel-aged homebrew club projects that turned out this way, too.

Draft. Strong, tart, barrel_aged barleywine with complex flavors of green apple, vanilla, bourbon, dark fruits, rew wine vinegar, wood and toffee. Weird but good

Very interesting beer, to say the least. This pours a reddish brown color with very little head. Obviously there isn’t much lacing, either. The body is very sour and a little funky. I got a lot of whiskey flavor, especially towarde the finish. I also tasted quite a bit of red grapes. This beer was more like a merlot than a barleywine. Just goes to show ya that, a lot of times, beer is more versatile than wine. Like I said, very interesting, but also very tasty.

Keg labeled "Gatlin Damnosis" Dark mahogany with beige head. Smells like sour cherries/plums/grapes with moldy bread...sour wine mixed with grapefruit and...vanilla? Medium bodied and gritty. Good carbonation. Worth trying, but weird.

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.