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Avery Barrel-Aged Series 7 - Dihos Dactylion

Serve in Snifter, Tulip, Tumbler


on tap

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RATINGS: 133   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 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
Sammy (8725) - 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 (1359) - 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 (5034) - 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 (5987) - 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 (1197) - 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 (4287) - 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.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
J_man (716) - Tustin, California, USA - OCT 3, 2011
Very slightly hazy with a ruddy, deep pumpkin orange color and a wispy but persitent off-white head. Aromas of wine, barrel wood, sweet cherry and cotton candy. A profound sourness with a musty undertone followed by red wine flavors, and cabernet sauvignon in particular. A dry bitter/sour flavor envelopes the tongue and wraps around it along with a dry woody component. There’s a caramel sweetness that tunnels subtely through the sour and helps tame it just a bit. But in the end, sour wins out leaving a vinous, barnyard flavor behind. A very interesting sour.

   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
dnstone (2147) - Las Vegas, Nevada, USA - OCT 3, 2011
As I recall, golden-amber with off-white head. Funky-tart aroma with strong notes of wine and wood. Tart and funky with strong grapey-wine/wine-barrel woodiness. Excellent!

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
arminjewell (6293) - Minneapolis, Minnesota, USA - SEP 30, 2011
Poured slightly hazy amberish-red with eggshell white head, aroma had nice notes of funk, wine, oak, tart lemon, some slight tropical fruit notes, with an earthy character as well. Taste was nice and sour at this point, with notes of dusty funk, lemon-y sour with some citrus as well, the wine barrels came around and dried it out with some earth and dark red berry, finishing dry and fairly tart. Nice stuff.

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