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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
DTM (798) - Winters, California, USA - DEC 21, 2008
Bottle from the Co-op in Davis, CA. I;m always a little wary of sours. They tend to be a little too sour for me, but this one had a the perfect amount of sour. Nice balance of sour with sweet fruity flavors. Will try again.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 17/20
GarrettB (1456) - San Diego, California, USA - DEC 21, 2008
I bought The Dissident without really knowing what it was. I mean, I didn’t even see who the brewer was. But the label was so cutting, so dark, so angsty I couldn’t say no. The effect was only made more profound by its solitude on the shelf - no other Dissident in sight. Very appropriate. Also, I’m not sure why, but from purchase to refrigeration, I thought the Dissident was going to be a deep, dark stout. Imagine my surprise when I saw the less than dense pour and the smell of vinegar. Instead, the beer is somewhat translucent, taken to the color of oak tree bark and a thin lily pad head of tan bubbles. Alcohol commands the aroma, guiding vinous, wine-like qualities and a vinegar bite into my nose, resembling a Flemish Sour Ale in its woody, winey, sour scent portfolio. The flavor is immediately familiar, but I can’t label it at first. Then I take a gander at the label. Of course! The Brett! This beer is all about the Brett, bolstered by a dense traffic of carbonation, flavors of black cherries and oak, and a good, sharp ethanol bite. The oak dryness and the alcohol cut almost to excess, but keep decorum where it counts, making this a very tasty, drinkable beer. It may not have been an oil stout, but it’s got a lot of good flavor, and affirms that Brettanomyces has hurdled over the “acquired taste” status into a well loved and familiar flavor.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
JaBier (6976) - Capital City, Ohio, USA - DEC 20, 2008
Pours a clear deep amber with some head. Aroma of malt vinegar. Sour black cherry flavor that is also somewhat sweet. Nice hop finish. Pretty good.

   AROMA 8/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 16/20
Beardface (1517) - Eugene, Oregon, USA - DEC 16, 2008
This was my first experience with a sour ale and I was very excited to try it out! Poured from a 22 oz bomber from the Bier Stein on thanksgiving and shared out with a few good friends. A very deep red pour, nearly brown even with a big white head. Has a vinegary essence but not in an unpleasant way, also smells of cherries and other fruit and some vanilla. The flavor at first was sweeter than I expected, but then that sour rush hits you like a knockout punch. Tasted kind of like a mild red wine but with cherry flavor instead of grapes. Interesting brew and I hope to try more sours in the future.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
Lagunitasfan (1323) - San Diego, California, USA - DEC 16, 2008
On tap at San Diego Brewing Co. Murky red-brown color. Couldnt quite see through glass. Smell is sweet end of sour, and rich. Taste is sweet and full. Cherry, red wine. Not as funky or sour as I expected. Very accessible and enjoyable. Flavors opened up as I worked down the 16 oz glass. Yum

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
nbutler11 (1267) - Cambridge, Cambridgeshire, ENGLAND - DEC 15, 2008
Stellar label. Pours a shiny reddish brown color from the bomber. Mild in aroma and flavor for a sour from my experience, but its more than welcomed. Nice balance of caramel, yeast, unripe fruit, and oak.

   AROMA 7/10   APPEARANCE 5/5   TASTE 8/10   PALATE 5/5   OVERALL 17/20
ajm (1072) - Los Angeles, California, USA - DEC 14, 2008
Beautiful beer. Bottle courtesy of nbutler11 in his newly minted pad. A thick, ruby-brown pour. Aroma of the expected Flemish variety but with a tart caramel balance to it. Flavor of the same but the brown really comes through. Wood, yeast, cereal as well. What a fine, fine job.

   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
Nik925 (786) - USA - DEC 7, 2008
Keg version, no way this is 11%, tastes like 7. Surprisingly malty given the sourness. Not much oak comes through until it warms a bit. Good sourness and a good level. there of. A candy sweet taste shows up but fades out when it warms. A bit of oak character shows up and all the flavors meld together and everything really comes together as it warms a bit.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
xmarcnolanx (929) - Kirkwood, Missouri, USA - DEC 6, 2008
Aroma is sweet, red fruit, vinegar. Light amber, red fruit-beer puree color. Taste is sweet, flabby, sour and sweet vinegar. Just not sour enough. Dammit. Personal taste aside, Lightly dms, slick mouthfeel, some sweet sourness... Just very okay. Nothing challenging, easy-drinking. No way this is 9 percent.

   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 19/20
paytoplay (146) - , California, USA - DEC 4, 2008
Stunning brew with tons of complexity. Odd also, with a malty but a sour that creaps in but not like any other sour I have had. Should age nice for a couple years. Better out of bottle than Keg. Aroma and the unique sourness makes this beer outstanding.

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