Schroppfy (2360) - Łůdż, Warsaw, Poland; Michigan, Ohio, USA - MAR 9, 2009
3.8 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
Intensely winey. Oaky and moldy, has a cobwebby and enteric woodiness. Shows a grape skin sharpness to the most highly acidic and funkiest degree. Flavors of red wine grapes and some brown sweet malt way underneath. Bright effervescent body. Served improperly in multiple absurd ways; in a red plastic keg cup under temporarily harsh employment circumstances. I wonder what this will taste like in a year - how will it mellow and meld? Danke mj.
talon1117 (1152) - Fort Collins, Colorado, USA - MAR 4, 2009
3 AROMA 5/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 12/20
Bottled 02-09. Pours a very dark brown color with only highllights of a rusty burgandy color; the head is average, beige, frothy, and somewhat lasting with lots of tight lacing. Nose is filled with zinfandel barrel notes, and if I didnít know better, I would say it was old world. Notes include certainly earthy, barnyard, and horse blanket notes of the wine barrels but also lighter notes of overripe cherriesfrom the brett, light blackberry, and very faint sweet malt notes. Flavor is similar with barnyard and horse blanket being dominant, again, with faint notes of almonds, red grapes, and some sweet malts. Palate is light to medium, soft to lively, watery, and lightly dry. Finishes drying with barnyard, horse blanket, and some tart brett notes. Wow, dissappointing... All notes come from the wine barrels and the beer is insignificant. Avery does much better.
waolsen (1371) - Littleton, Colorado, USA - MAR 2, 2009
3.8 AROMA 8/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 17/20
bottle. bottled 2/10/09. dark pour wth thn tan head. very nice aroma.grape, brett, dark fruit and yeast. lively palate. flavor follows aroma. fruit and zin last through finish. some alcohol warming. nice job Avery.
3fourths (8637) - Boulder, Colorado, USA - MAR 1, 2009
3.5 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
UPDATED: APR 6, 2011 First pour is surprisingly dark, with a chestnut brown tint and a crusty-looking peanut colored head. First hint of the nose is just mindbogglingly appetizing.... currants, brettanomyces, red grapes, nutmeg, nutty bran and cardamom... wine-like for sure, with a supple Belgian yeast character that reminds me of a hefty trappist loaded with plum, currant and brown sugar, but touched with the natural brett-like character of tannic grape skins. Spritzy first sip is peppery and active on tongue, effervescent and bubbly, the tip of the tongue tingles... huge note of bready currants and moderately sour nuts and toast (as in sour cream)... interesting... not hitting everything like I would have hoped... halfway through a small bottle Iím still thinking that the nose is stellar while there is something to be desired flavor-wise. Body is decent but unimpressive - thereís little that stands out and makes me remark... that fullness and roundness that Iím these days finding essential for enjoyable beer, well itís not here, so the entire palate experience is very muted and forgettable. A little too much of a toasted bran and burnt currant character, but nonetheless delicious and interesting. A positive experience drinking this one, Iím happy to report.
Dickinsonbeer (5075) - Hoboken, New Jersey, USA - MAR 1, 2009
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 16/20
Bottle at EBF. Wow- I was surprised by how good this one turned out. Pours a deep woody amber brown with a nice fluffy lasting head. Aroma is instant pedio- cherry pie, with lots of wood and other funky things- horse blanket and manure- with cobwebby dough and earth mixing with a grape-like tannic acidic red wine. Flavor is a bit sweet upfront- cherry pit, and skin, nutty dark toast, light caramel, funk and pedio- also lots of tannic red wine grapes, and some oak- with a lactic acid tartness in the end to rip through the other residual sugars. Good lactic acid around the tongue and an especially nice sharp zesty tartaric grape acid on the very tip edge of my tongue makes for a nice finish - also tannic and a bit astringent in the back of the palate. Nice!
LtDan (1806) - Los Angeles County, California, USA - MAR 1, 2009
4.4 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 5/5 OVERALL 18/20
Appearance: Pours a dark brown with a frothy tan, sudsy head. The head starts out huge, and subsides to a 1/2 inch.
Aroma: Of note, you can smell this beer from the neck of the bottle, and from a few feet from the glass you pour it into. Starts of with whiffs of oak, brett. After more examination, I can pick out some dark fruits such as plums as well as red grapes. There is a little bit of dark malt in the nose as well.
Taste: A mixture of funky brett, sour and dark fruit, chocolate, a big oak presence. You think it is going to finish sour or tart, but it ends with some malty funkiness.
Overall: Highly complex, and a great original "Wild Ale."
NachlamSie (2996) - Denver, Colorado, USA - FEB 28, 2009
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
[Feb 22, 2009]
Bottled on Feb 10, 2009. Pours a very dark brown with an excellent tall, tan head. Sour, funky aroma with hints at muscadines, wood, berries. . .the carbonation is lively enough. The flavor has hints at wood, cheesy funk, vinegar, and a strong resemblance to Champagne. This is tart throughout with a lot character imparted from the wine. Complex, interesting, and unique. . .especially for Avery. This strays away from the "beat you over the head" method they usually employ.
Dmalone102 (223) - Denver, Colorado, USA - FEB 27, 2009
3.8 AROMA 9/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
Just picked up a bottle from Arrow liquors in Littleton. Iím rating this against the BJCP style guidelines for a Belgian specialty ale, because it allows for Brett flavors.
Aroma- Sour apples and berries. A funkiness that I guess can be described as Horsey (although I donít get that). Other esters are present, but clouded by sourness. The alcohol presence is percieved in the aroma, with some fusel alcohols.
Appearance- Cloudy, dark brown, with some deep mahogany highlights. Thin, Tan head.
Taste- Sourness that isnít as estery as the aroma. There is a malty nuttines and a strong hop bitterness. The alcohol is very strong here as well. Fusel alcohols are heavy. Spicy taste exists, very phenolic.
Palate- Moderate carbonation with low to medium body. Moderate astringency could be from alcohols. Alcoholic warmth.
Overall Impression- The true genius in this beer is itís uniqueness. I think it would benefit from a year or two of aging. It seems to have had a warm fermentation, as many Belgians do, because of the fusels, esters and Phenolics.
brokephibroke (301) - Mead, Colorado, USA - FEB 27, 2009
4.1 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 18/20
Oaky, barny, sour cherry, funky aroma. Very cloudy brown with red hints head is thin. Sour and complex: ripe brie rind and bright berry. Very drinkable.and will probably age very well.
montanabeerman (9) - Bozeman, Montana, USA - FEB 24, 2009 does not count
4.1 AROMA 7/10 APPEARANCE 3/5 TASTE 9/10 PALATE 4/5 OVERALL 18/20
Bottle. Dark brown with little or no highlights.
sour, vinous smell. really does smell a bit like zinfandel.
bright ripe sour fruit flavors- especially cherry. a subtle carmel undertone lifts towards a malty sweet aftertaste. Finishes with a pleasant piquancy that puckers the mouth. This is a well balanced "sour" beer. Iíll look forward to the rest of the series.