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Avery Barrel-Aged Series 7 - Dihos Dactylion

Avery Brewing Company (Mahou San Miguel)
Boulder, Colorado
Beer style: Sour / Wild Beer
Ref: ratebeer.com May2024

Common descriptors are
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.



ratebeer

Avery Barrel-Aged Series 7 - Dihos Dactylion

Avery Brewing Company (Mahou San Miguel)
Boulder, Colorado
Beer style: Sour / Wild Beer
Ref: ratebeer.com May2024

Common descriptors are
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.



ratebeer

Avery Barrel-Aged Series 7 - Dihos Dactylion

Avery Brewing Company (Mahou San Miguel)
Boulder, Colorado
Beer style: Sour / Wild Beer
Ref: ratebeer.com May2024

Common descriptors are
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.




ratebeer

Avery Barrel-Aged Series 7 - Dihos Dactylion

Avery Brewing Company (Mahou San Miguel)
Boulder, Colorado
Beer style: Sour / Wild Beer
Ref: ratebeer.com May2024

Common descriptors are
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.



ratebeer

Avery Barrel-Aged Series 7 - Dihos Dactylion

Avery Brewing Company (Mahou San Miguel)
Boulder, Colorado
Beer style: Sour / Wild Beer
Ref: ratebeer.com May2024

Common descriptors are
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.



ratebeer

Avery Barrel-Aged Series 7 - Dihos Dactylion

Avery Brewing Company (Mahou San Miguel)
Boulder, Colorado
Beer style: Sour / Wild Beer
Ref: ratebeer.com May2024

Common descriptors are
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.