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Jackie-Os Grand Wazoo (Batch 4)


Formerly brewed at Jackie-Os Pub & Brewery
Athens, Ohio USA
Style: Sour/Wild Ale | Ratings: 37 | Special Seasonal | Alcohol: 11.5%
In February of 2008, Jackie Os decided to start experimenting with wild yeast and bacteria. The first experiment was Grand Wazoo. Three glass carboys were filled with our Imperial Raspberry Vanilla Porter "Black Betty" and allowed to rest for six months on various sour cultures. Over the years Grand Wazoo has evolved and is now aged in bourbon barrels with more raspberries added during the aging period. Grand Wazoo was the catalyst for our sour project and what is now more than half of our barrel aging program. In three years, three carboys turned into 20 barrels and counting and those same sour cultures are still going. Cheers to the brew that got it started and is hands down the most extreme beer Jackie Os produces. Chill before serving, decant slowly to keep the raspberry sediment at bay, then allow to warm. Share with friends now or age in your cellar for future celebrations.

Brewers note: In 2011 Black Betty (imperial raspberry vanilla porter) was racked into a bourbon barrel with Brett B. The beer rested for 18 months, with raspberries added toward the end, producing batch 4 of Grand Wazoo

This 2011 batch was also bottled, with a count of 210.

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AROMA
 APPEARANCE
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 OVERALL

Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam. Click on a term below to add it to your tasting notes.

Malt
caramel, bread, hay, cereal, chocolate, coffee, nuts, toast, roasty

Hops
resin, floral, grass, spruce, citrus, herbs

Yeast/Bacteria
dough, barnyard, cheese, basement aromas, leather, earthy, leaves

Other
alcohol, banana, bubblegum, butterscotch, clove, cooked vegetables, cough drop, ginger, licorice, raisin, rotten eggs, soy sauce, skunky, smoke, vanilla, woody
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