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style
Serve in Snifter, Tulip, Tumbler

bottled
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RATINGS: 616   WEIGHTED AVG: 3.87/5   SEASONAL: Special   EST. CALORIES: 342   ABV: 11.4%
COMMERCIAL DESCRIPTION
Fermented for more than 18 months in isolation from the rest of the beers, The Dissident is a distinctive Oud Bruin, Flanders-style brown ale, with a fruity aroma and flavor, the first wild yeast beer made by the award-winning Deschutes Brewery.

To give The Dissident its characteristic sour taste the brewery used a wild yeast strain called Brettanomyces (also known as Brett) during fermentation. Known throughout the wine world for creating earthy undertones found in many European wines, Brett is used in the beer fermentation process to create strong flavors typically associated with Belgian beers. Unlike English varieties that use traditional inoculated yeasts in the fermentation process, beers made with Brett take much longer to ferment and require additional barrel finishing time to balance the sour flavoring. In the Dissident’s case, this meant aging a portion of it in pinot and cabernet barrels for over 3 months. Another key flavor component comes from the Central Washington cherries that were added twelve months ago.

Due to the wild yeast , The Dissident required special treatment and was held in isolation under lock and key apart from the rest of the brewery’s beers to avoid any cross-contamination. A secondary bottling line was also brought in from an outside contractor to facilitate The Dissident’s bottling and insure the beer and wild yeast never touched the brewery’s machinery. With a beer this wild and truly unique, Deschutes needed a special label to alert consumers to what lay inside. The resulting image immediately sets The Dissident apart from the other Deschutes Brewery beers, even the Reserve Series beers.

The fruit and acidity in The Dissident make it ideal for pairing with a wide variety of dishes - the high acidity is perfect for cutting creamy dishes or cooling spicy ones. Because of the fruity characteristics derived from the cherries, the beer also pairs well with chocolate. Deschutes Brewery President and Founder Gary Fish recommends pairing the Dissident with “anything chocolate, the darker the better, soft cheeses like Brie and creamy dishes like spaghetti carbonara, or macaroni and cheese.”

A very limited amount of The Dissident will be available September 1st as part of the brewery’s Reserve Series in hand-waxed 22-ounce bottles...

Draft: 11% ABV
2008 Bottling: 9% ABV
2010 Bottling:10.5% ABV
2012 Bottling:11.4% ABV
30 International Bitterness Units (IBU)


3.9
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
mgumby10 (1856) - Jupiter, Florida, USA - JAN 18, 2009
Cheeseman strikes again! Pours a lightly hazy copper maroon, with a light white head. Smells of yeast, sweet fruits, mild acidity and tannins, with a noticeable maltiness. Very sharp biting sourness up front right away. Nice acidic tannins and sweet sour fruits mixed together. Not overly sweet which I enjoyed, but not totally dry either. Nice little balance to it. Not an upper echelon sour, but certainly better than average for me.

4.2
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
boFNjackson (4198) - Portland, Oregon, USA - JAN 18, 2009
Tap @ their Portland Public House... Poured into a snifter looking foggy, reddish with an off white head that created a ring around the glass throughout the whole brew. Aroma of wine-like characters and almost lambic in nature. Really thick palate that filled and expanded nicely in the mouth. This brown style had a little more bitterness and darker malt notes than its Red counterpart, and it seemed the wild yeast really did a nice job with this recipe/batch. You could taste a hint of barley-grains in the finish. It was nice to have this in the same week as the Roots Flanders Red. Even though they scored similar to me, it was nice to see the immediate contrast between the Brown style and the Red style. Thanks to Mike Starzec for the complementary round.

4.1
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
brewandbbq (269) - Manchester, New Hampshire, USA - JAN 16, 2009
Pours hazy amber with a ruby hue. A quarter inch head rose up before settling down to a placid surface, with a few errant dots of lacework. Aromatics hit the nose as soon as the beer goes into the glass, with fruity acid wafting up. Cherries, red wine, balsamic vinegar, ripe malt, and warming spice. Hints of cinnamon, peppercorns, cedar, sherry, and rhubarb follow through. Medium bodied, with a lightly prickled mouthfeel, and drying. Ripe, red fruits, acid, and oaky tannins are supported by a malty base on the palate. As the brew warms hints of subtle spice step forward. Nutmeg, anise, and Schezuan peppercorns. Plenty of acid without being lactic or sour. Finishes with cherries, sherry, balsamic, pepper-studded earthy cedar, and warming alcohol. Wowza. Great beer now, but just wait a few years for this one to really meld, mellow, and complexify. The Pinot Noir barrels add a tremendous depth that is not typically found in Oud Bruins. The tartness level now is firm, but allows the brew to be very drinkable. I’m curious to see if some cellar time will add much sourness. Do yourself a favor and let this one warm up to room temperature. Big ups to BA Urwatuh8 for answering the call once more!

4
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
TURDFERGUSON (4036) - Durham, North Carolina, USA - JAN 15, 2009
Bottle shared by durhambeer. Pours a hazy dark amber with a small white head. Nose is cherry pits, tannins, oak, light tartness. Flavor is wood, cherry, nice malts. Vinous and dry mouthfeel with the alcohol very well hidden. I expected to not think this was sour enough, but the lack of extreme sourness works well in this beer and as Oud Bruin it makes sense. Very nice interpretation of the style. A very pleasant surprise.

3.8
   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
durhambeer (2500) - Durham, North Carolina, USA - JAN 15, 2009
Bottle thanks much to Eugene. Tastes and smells like young wood to me... not the dusty, oaky, barrel wood, but more like freshly cut wood. More wood than sour cherry notes, but those are there as well in a tannic way. Quite malty and the alcohol is well hidden.

3.8
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
alexanderj (3500) - Branson, Missouri, USA - JAN 14, 2009
Bottle, courtesy of golubj. Poured a rich amber-auburn color with a medium, but quick diminishing head. Aroma was nice, with sour, funky notes, cherries, fruit, earth, and oak. Was not extremely sour, or maybe I am just getting more used to the style. Alot of cherry in the flavor with hints of wood and cocoa. Hints of barnyard funk and yeast, with generic fruit tones. Actually really nice and I enjoyed it more than I thought I would. Can’t believe I rated it higher than Jon.

4
   AROMA 7/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 17/20
Bartzilla (597) - La Mesa, California, USA - JAN 11, 2009
Great example of the style. Thanks, WeeHeavySD, for this. It’s been on the radar for a while and I figured I’d never try it. I have. It’s delicious. Tart, musky and exactly what I expected it to be.

4.1
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 16/20
beerbill (3599) - Laurel, New York, USA - JAN 10, 2009
22 oz. bottle courtesy of trades with both mashmaster and bitbucket. As an aside before I begin my rating, I have to say that I really like the label graphics for this beer, very cool. Thankfully, the wax on this bottle is soft and easy to cut through. The beer itself pours a deep golden amber with a thin off-white head. The aroma is pleasantly sour with just enough funk to give that barnyard smell but not be so strong as to mask the other attributes. A generous amount of sour cherry in the nose as well. The flavor is equally nice with old leather, barnyard funk, sour cherry and oak. The tannins in the finish remind me more of a cabernet than of beer. Sour ales are a style that I probably have the most difficulty with, as I really don’t enjoy (and I guess appreciate) the uber sour beers, but this one I thought was just excellent. My wife, who doesn’t like sours at all, also thought this was very good.

3.8
   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 17/20
emacgee (4567) - Chapel Hill, North Carolina, USA - JAN 9, 2009
Thanks to durhambeer for sharing. Pours a translucent copper red with a creamy light tan head. The nose is spicy, woody, cherry skin and flesh, mild alcohol, sweet, caramel malt, fruity, fig. Flavor is spicy and woody, crisp hoppy bitterness, tannic feel, mild tartness, cherry skins. Crisp bitterness with a balancing tannic character round out the mouthfeel. Don’t feel 9%. Very tasty bruin.

3.9
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
cmillward (497) - San Francisco, California, USA - JAN 7, 2009
Bottle, shared graciously by darkguardian on 12/30/08. Pours ruby with a wispy cream head. Nose is funky, wood, acidity, quite tart and sour with a little acetic character, soft vanilla from the barrel. Softer acidity in the mouth than the nose would suggest, tart, the wood really comes through. Tannic, puckering drying, medium to low carbonation makes it smoother. Not prickly. Very good at this point.


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