Butters (3665) - Richmond, Virginia, USA - FEB 13, 2012
3.6 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 14/20
Sampled at the First Inaugural Raleigh Rare and Vintage Beer Festival. Hazy brown pour with ring of khaki head. Lightly tart cherry woody funk on the nose. Dark sour cherries, some acidity. A little thin on the palate. This was a very decent sour.
JoeTheYounger (1122) - Claremont, California, USA - FEB 12, 2012
4.1 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 5/5 OVERALL 17/20
Bottle shared by evilinagoodway. Dark cola brown pour. Super tart berries. Taste is super sour and blackberry jam. Great sour.
hophead21112 (218) - Louisville, Colorado, USA - FEB 10, 2012
4 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 5/5 OVERALL 16/20
Dark brown/red pour, tan head quickly recedes. Aroma of sourdough, cherry, strawberry/blackberry jam. Very tart on the front palate moving on to a burst of sour and slowly fading to a dry, tart mouthfeel. Another remarkable beer from Avery’s Barrel-Aged Series... we’ll see how they age!
corby112 (2214) - philadelphia, Pennsylvania, USA - JAN 27, 2012
2.2 AROMA 5/10 APPEARANCE 3/5 TASTE 4/10 PALATE 2/5 OVERALL 8/20
Pours pitch black and completely opaque with a half finger beige head that immediately settles into a thin ring. Not much in the way of lacing.
funky, acetic aroma with a strong barrel presence, some dark malt and an off-putting nail polish remover character. As it warms the acetic notes are countered by toasted oak, roasted malt and vinous fruit.
Medium bodied with a harsh acetic acid presence that overpowers things at first. Tart and puckering with a slightly overwhelming vinegar flavor that lingers well after the finish. As it warms the dark malt and wine barrel character start to develop. Hints of toasted oak and vinous fruit with some grape and other dark berries. That being said, the acetic quality is just too strong making this beer tough to drink.
wedgie9 (1744) - Nashville, Tennessee, USA - JAN 22, 2012
4.2 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
Tasted in November 2011 from a 12oz bottle, thanks to CurtisMacArthur. Pours opaque dark brown with an average tan head that leaves thin lace. The nose is super sour, with balsamic vinegar and lemon, along with molasses, dark chocolate malt, and some sour dark fruits. The flavor is intensely sour with some tart fruit, lemon, and balsamic vinegar, all balanced by the dark chocolate and molasses from the nose. The body is medium with a tannic texture, average carbonation, and a super long, very sour, molasses, and dark chocolate malt finish.
CaptainCougar (7129) - Columbia, Maryland, USA - JAN 15, 2012
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 16/20
12oz bottle: Pours a nearly opaque dark mahogany with some ruby hues and a small ring of off-white bubbles. Has a rich semi-sweet dark caramel and fruity vinous nose with good oak barrel notes. Starts with a rich velvety mouthfeel and a touch of molasses quickly giving way to strong zinfandel fruitiness and tart complexity before a drier puckering finish. Has a great vinous profile throughout, but could use a touch more sweetness.
Suttree (4874) - Knoxville, Tennessee, USA - JAN 15, 2012
3.8 AROMA 7/10 APPEARANCE 3/5 TASTE 8/10 PALATE 5/5 OVERALL 15/20
Big thanks to my winter 2011 Secret Santa for this one! So,, is it sour, you ask? Oh yes, my friends, it is sour. Smells like lemon, oak and bubblegum. Lots of citrus in the flavor, plus some oak, some balsamic vinegar, and a persistent bubblegum note. Very sour, but lots of flavor, too. I liked it.
swoopjones (5250) - Buffalo, New York, USA - JAN 12, 2012
3.8 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
bottle. dark cola pour with red wine hues. Aroma has red wine notes, oak. pretty intense aroma. Flavor was sweet & tart, red wine, heavy fruit forward dark fruits of a powerful zin. Booziness well past that of a 9.87% beer. Red wine soaked raisins. Very complex & would like more
FlacoAlto (3737) - Tucson, Arizona, USA - JAN 6, 2012
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
A steady pour into my large Tripel Karmeliet tulip produces a two finger thick, creamed amber tinged head that leaves a touch of lacing on the sides of the glass. The beer is a near black color that shows some bright, clear brown around the edges when held up to the light. As I pour this beer I smell the fruity red zinfandel barrel notes as well as a sort of apple like smell. Toasted oak notes meld with a toasted malt character and this is tied together by a solid tart smelling note that can suggest at cherries at times, though really smells more lactic influenced than anything. There is a hint of cheesy funkiness to this beer, that is perhaps brought out by some buttery oak notes coupled with the funky fermentation character; whatever the source, I like that this is not a totally “clean” sour beer, the touch of funk boosts the complexity of the aroma without overwhelming the other notes. The malt, is mostly present as a toasted, brown bread crust type thing, but there seems to be a hint of roast to this beer (I could be imagining it, though I will not when I taste it) and a nice chewy, raw, whole-grain medley type aroma. In the end the fermentation character plays the lead role, followed by supporting oak character that is closely followed by the chewy malt aromatics.
A prickly, light carbonation, couples with a comprehensive sourness that grips the palate from beginning, to lingeringly sour finish. The acidity is predominantly lactic in character and is quite pronounced. A touch or red wine, sort of berry, definite structure oak, and wine-grape tartness are accentuated by the lactic sourness. This beer is sour enough to make me pucker just a bit. I really like how the finish is quite dry and quite sour, yet still manages to see a tart-berry like fruitiness to it. There is a suggestion of chewiness to the front and middle of this beer that is hinted at from a touch of whole grain, toasted malt character; this is not quite as prominent as it was in the nose. There is also a touch of roasted malt character towards the finish that tells me my nose didn’t lie, it provides a burnt tartness in the finish (though this is overwhelmed by the lactic character) and a roasted / blackened grain note that plays a supporting role in this beer. A soft buttery note seems to be contributed more from the oak character than from any funkiness, though I think the latter plays a role here as well. The oak seems to contribute a texture and heft to this beer (though the malt likely contributes too) that helps keep this beer almost chewy. There is a supporting funkiness to this beer that comes out as it warms up; it contributes notes of phenolic, sort of musty, not really medicinal, slightly mushroom-like, with perhaps just a touch of muskiness and odorous funk.
Definitely a quite enjoyable beer and experience. I never know quite what to expect when I open one of these Avery Barrel Aged-Series beers, but this is certainly one that is quite nice. I really like how the Zinfandel Barrel character comes through in this beer, and the ample sourness from the bright lactic character plays really well with the other notes in this beer too. This was even more than I was expecting
illidurit (1999) - Petaluma, California, USA - JAN 4, 2012
4.1 AROMA 8/10 APPEARANCE 3/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
Bottle courtesy of scray24, shared at the December iteration of the Santa Cruz tasting series. Pours dark brown with a tiny tan head. Solid sourness coupled with a really nice roast/cocoa character. Usually the sour + roasty thing doesn’t appeal to me but this is really really good. Very sour flavor with cocoa, full round red wine, and even some salted peanuts. Don’t ask me. It works.