Serve in Snifter, Tulip, Tumbler


on tap

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RATINGS: 622   WEIGHTED AVG: 3.87/5   SEASONAL: Special   EST. CALORIES: 342   ABV: 11.4%
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)

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
nickd717 (4165) - San Francisco, California, USA - JAN 29, 2009
UPDATED: FEB 9, 2009 On tap at City Beer Store, then later a bottle at Toronado. Well done sour ale. Reddish-brown color with an off-white head. Aroma of fruit and some brettanomyces. Flavor is complex with strong cherries, brett, caramel malts - sweet and sour at the same time. Very smooth palate. Pretty drinkable for what it is.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
That1Guy (2192) - Colorado, USA - JAN 28, 2009
Crushed with Jakebra. Belgian brown/sour eh? Quite sour, fruity nose. Flavor is the same with a great tart finish. A damn fine whatever-style-it-happens-to-be.

   AROMA 9/10   APPEARANCE 4/5   TASTE 8/10   PALATE 5/5   OVERALL 19/20
ryanknock (150) - San Francisco, California, USA - JAN 26, 2009
UPDATED: FEB 17, 2009 Powerful yet smooth sour brown ale. Nose is of dark cherries, raisins, figs, plums, toffee and chocolate. Medium bodied and mouth filling, with a tart and slightly tannic aspect to it. Flavors similar to the nose, but slightly more wood, earth and slight toast and caramel. Not overtly farmhouse or barnyard, the brett flavor is subdued, but the sourness and cherries pervade.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
Skyview (5696) - Papoose Jct, Minnesota, USA - JAN 26, 2009
Purchased 22-oz bottle from Liquidsolutions.biz. Pours a hazy reddish copper sour ale with a thin off-white head that slowly dissipates to a fine film top. Aroma of Brett, yeast funk, some black cherry, light brownish malt, and some cinnamon. Taste is medium bodied, plenty of tartness with flavors of Brett yeast, sour red berries, a hint of vanilla and some barnyard funk. Finish continues the tart berry aftertaste with plenty of dry yeast.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
JoeMcPhee (9267) - Toronto, ON, Ontario, CANADA - JAN 24, 2009
Bottle courtesy of beerbill. Many thanks. Deep garnet pour. Aroma is softly sweet with a light cherry sweetness. Softly vineous with a very soft lactic tartness. A really rich cherry note and a bit of light balsamic character as well. Rich cherry/berryish aroma that accents the soft tartness. Soft cherry and light berryish fruit with a lovely balance of fruit and lean pale malt. Light funky aroma and a bit of sweetness as well. Pretty solid brew. More Flemish Red than Flemish brown to me, but either way, it’s pretty nice.

   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 15/20
theisti (3882) - Kansas, USA - JAN 23, 2009
2008 Vintage 22 oz. bottle courtesy of bvc. This bottle is double wax sealed, which is interesting. Aroma of acidic black cherry fruit and oak woodiness right off the bat. Behind that is boozy grainy maltiness. The Brett yeastiness is present, though certainly in the background. Overall, a nice balanced nose. Taste is black cherry tartness with the oak booziness. The sour funk is present as a liner around the overall taste experience. Nice melding, though the alcohol is pretty bright. Palate is smooth and silky, medium and really drinkable. This was a fun one, thanks for sending it my way Brandon!

   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.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
boFNjackson (4200) - 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.

   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!

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
TURDFERGUSON (4047) - 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.

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