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Avery Barrel-Aged Series 7 - Dihos Dactylion

Serve in Snifter, Tulip, Tumbler


on tap

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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 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
J_man (688) - 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 (2131) - 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 (6067) - Fort Collins, Colorado, 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.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
MattH (635) - California, USA - SEP 9, 2011
I liked this beer. Really reminded me of Consecration. Not at the level of Consecration, but still good.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
j12601 (6584) - Poughkeepsie, New York, USA - SEP 9, 2011
Bottle. Pours a clear ruby tinged amber with a thin white to beige head. Nutty acetone and sweetness on the nose, alcohol is not too apparent. A bit of brett shows up as well. Medium to thick bodied, fruity and malty, a bit of nuttiness. Warm on the finish. No big alcohol notes, but the alcohol is certainly present, just not immediately detectable, but you definitely know it’s there. Long and funky on the end, cheesy and bretty. Warming alcohol swells up after the finish only to be followed by more cheesy funk. Interesting.

   AROMA 6/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
Dickinsonbeer (5077) - Hoboken, New Jersey, USA - SEP 8, 2011
12 oz bottle shared by jay. Pours a clear light amber copper with a thin filmy head and spotty lace. Aroma is chemical, nutty, acetone, solvent, fusel, cherry and cherry pit off cyanide, with rat poison and woody hnts. Flavor is cherry pit, spfruity skins, earth, leather wood, medium to high acisity hints of aceto creeping in. Watermelon rind, ligth boozy, solvent, acetone, and strong finish. Big sour beer is too boozy and off the wall woth too many off flavors and smells. Meh.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
LtDan (1743) - Los Angeles County, California, USA - SEP 4, 2011
Thanks to David Castleton at Woodshop Classix

Appearance: Pours a fairly clear cloudy rust.

Aroma: Funky sour fruit, acetic yeast. Fermented peaches.

Taste: Blush wine barrel. Tart vinegar funk and some metallic brett in the finish.

Mouthfeel: Medium bodied, astringent.

Overall: This beer has a familiar profile to some of the other wine barrel aged Avery Barrel-aged’d beers. Very complex.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
That1Guy (1882) - Greeley, Colorado, USA - AUG 29, 2011
A wonderful drinking experience. Pours a reddish orange with a nice stickiness. Quite funky, leathery, earthy. Not that sour but fuckin drinkable. An excellent beer.

   AROMA 9/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
Snojerk321 (2980) - San Diego, California, USA - AUG 28, 2011
Tap @ the Avery Anny fest. Pours a lightly hazed reddish orange with a small off white head. Nose holds tart red wine grapes, dry oak and some Brett funk. Palate is medium tart and quite vinous.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 17/20
peteinSD (1336) - San Diego, California, USA - AUG 28, 2011
Bottle generously shared at Woodshop - thanks! Hazy yellow pour with slight foam. Aroma is heavy, semi-rough sour/tart with some red wine type of influence. I get the wine barrels in the taste with a fairly thick and rough sour profile. Bit of tart in their as well but not really much funk.

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