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Avery Barrel-Aged Series 7 - Dihos Dactylion

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RATINGS: 126   WEIGHTED AVG: 3.8   SEASONAL: Series   EST. CALORIES: 322   ABV: 10.74%
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Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.

   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
FlacoAlto (3759) - Tucson, Arizona, USA - JAN 6, 2012
Second soft pour into my large Tripel Karmeliet tulip produces a one-finger thick, nicely amber tinged head. The beer is a murky amber hue that shows a lightly hazed, bright cranberry red color when held up to the light. The beer has a buttery, sort of musky funkiness to it up front, but takes on a bright, almost perfectly cherry like fruitiness towards the middle and finish, but then takes a completely unexpected turn and smells distinctly of anise / black licorice somehow; this last seems to dissipate after a while, and makes me wonder if it was ever there in the first place (it was just so distinct and unexpected, which is what made it so noticeable while it was here). The fruitiness reminds me of the berry character from a fruit forward red wine. There is funky, slightly over-ripe cheese like aroma here, as well as a definite musky, funkiness (describe by many as horse blanket) that plays a quite significant role in the aroma. There is a tart acidity to this beer, it is not overly pronounced but does contribute a light acetic character that sharpens up the otherwise smooth lactic acidity. The oak character provides a spiciness and firmness to the finish that is quite woody.

The beer has a touch of sweetness to it, though only just a touch; this accentuates a distinct fruitiness that reminds me of blackberries, when coupled with the oak character it reminds me of the astringent and slightly woody blackberry seeds. The oak character is quite firm here, it provides lots of woody notes, a touch of spicy oak, some astringency to the finish as well as a tannic structure to the body. This beer is big enough that it has a viscous character to it that makes this more of a sipping beer. The carbonation provides some prickliness that helps to lighten things up just a touch. The tartness of this beer is definitely noticeable, though it is not as pronounced as I would prefer; the tartness is mostly lactic in character, but there is a touch of acetic acidity that adds a hint of harshness to the finish, and there is likely some acidity that was picked up from the barrel aging that helps to round things out here. At times this suggest at cider vinegar.

This is not nearly the beer that the Immitis is; there is not enough acidity (and I am not one that usually likes acetic acid that lightly accents this beer) , and the totality of all the components are not quite integrated nearly as well. The fruitiness could be a touch brighter, as long as the malt character played a better supporting role (the malt character in this beer seems to fall a bit flat and somehow seem a touch too thin somehow). Still, this is not a bad beer, it just doesn’t live up to the standard of the last one, from this series that I had.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
mattyb83 (736) - Minnesota, USA - DEC 24, 2011
Bottle given to me by atom. Thanks! Pretty red-brown color that has a nice glow in the light. Small white head on this beer that is just a touch hazy. Big sour aroma that is making my mouth water just smelling it. Definitely get some oak character and slightly vinous. Really nice, if not very complex. Well it is quite sour towards mid-palate and in the finish. Oak tannins, some sweet caramel, lightly fruity. Just too astringent towards the finish to make this a top notch sour. Still a very nice attempt at the sour.

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
Rosebud butternuts (2396) - Denton, Texas, USA - DEC 23, 2011
Bottle thanks to doodler. Poured a copper color with a beige head. Aroma was super funky, manure, and a tart citrus. Flavor was tart almost vinegar, citrus, hay, and something like dirty wool. Body was light and really dry.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
Sammy (8404) - Toronto, Ontario, CANADA - DEC 8, 2011
Pours peachy orange with but a little white head surrounding it, yielding miraculous lace as I finish from my Tops goblet. Somewhat Bretty musty yeasty aroma. The taste from the get go is outstanding. A full mouthfeel of fruit, with grape in the background, olives, pickle juice, apricot. A palate cleanser. Just what the Doc ordered, thanks Jason Bach.

   AROMA 7/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 17/20
waolsen (1353) - Littleton, Colorado, USA - NOV 23, 2011
bottle. beautiful amber color, good clarity and thin frothy head. strong red wine in aroma. crisp and lively. tart grapes, apple, barnyard flavors. I like this. It is sour but not over the top. It has nice depth.

   AROMA 8/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
kramer (4866) - Sunbury, Pennsylvania, USA - NOV 16, 2011
12 oz bottle. Pours a mostly clear amber body with a minimal off white head that faded to a thin film. No visible carbonation. The nose is quite a mix of red wine barrel and funky brettanomyces, not sour or acidic at all. you can clearly smell the cab sav influence. Zero alcohol vapors, kinda surprising for being 10%. The flavor is dominated by the barrel up front, very juicy and jammy with lots of grape skins. The brett comes on very strong towards the finish, can’t say I get a whole lot of the other yeasts. Very oaky throughout. It’s pretty good, but not a stand out among the many wild ales out there these days. Medium bodied, kinda sweet at first with the jammy fruit, drying out towards the finish. Lots of fizzy lively carbonation. Not bad overall, but doesn’t do it for me too much.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
swoopjones (5666) - Buffalo, New York, USA - NOV 4, 2011
bottle sample, murky, muddy red wine & brown water mix, sour cherries, tart, vinious red wine, oak barrels, nice yeasty funk. acidic mouthfeel. wish i had more

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
badnewsbeers (2313) - Grand Rapids, Michigan, USA - OCT 23, 2011
bottle. hazy brownish amber with minimal head. aroma of oak, sour funk, tart cherry, and some vinous qualities. slightly funky, yet lacking in comparison to the other avery sours. flavor of blackberry, must, oak tannins, and some nice funk. pretty standard for a sour, and quite enjoyable.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 17/20
wchesser (1121) - Denver, Colorado, USA - OCT 16, 2011
First off: really good sour, really enjoyablye and definitely try it if you get a chance. This one is pretty ’middle of the road ’ among the Avery sours I’ve had-pretty light on the fruit compared to Freds Mom and Depulcese, more sour than most, but less so than Immitis. Minimal lacing and fast fading head. Pretty reddish pink brown. Nice carbonation, some sour cherry and wood on the nose same on the palate.

   AROMA 4/10   APPEARANCE 4/5   TASTE 4/10   PALATE 2/5   OVERALL 5/20
onceblind (3965) - Denver, Colorado, USA - OCT 6, 2011
From a bottle during Euclid Hall’s Midnight Breakfast, thursday 2011 GABF. Hazy rustic amber orange with a thin white head. Aroma of sour oak and sour white grapes. Taste is heavy sour with tones of white grapes, chardonnay barrels, sour oak, apple, and heavy belgian yeast. Too sour, not impressed.

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