Ernest (7792) - Boulder, Colorado, USA - MAR 12, 2009
Head is initially average sized, frothy, light brown, mostly diminishing.
Body is dark brown to black.
Aroma is lightly to moderately malty (roasted grain, cocoa powder), lightly yeasty (horseblanket), with notes of burnt wood, sulfur, sour cherry, anise.
Flavor is moderately sweet, moderately acidic, lightly to moderately bitter.
Finish is lightly sweet, lightly to moderately acidic, moderately to heavily bitter.
Medium body, watery texture, lively carbonation, lightly to moderately alcoholic, moderately astringent.
An odd one, and not quite what I expected/hoped. Some nice notes in the nose, but very charred/woody which brings things down a bit. Overly bitter and astringent in the mouth...very tannic/rough. I just couldn’t get much joy out of it from chilled all the way up to room temp. More sourness, less bitterness and astringency, less burnt smell, and this might be high 3’s for me. iowaherkeye (2703) - Ocean Beach, San Diego, California, USA - MAR 12, 2009
Thank you aplusbreaks for the bottle, dated FEB 10 2009 (bottled on). I was sad this only came in 12oz’ers--at 694 cases that’s over 16,000 little bottles, or 9,000 bombers--hardly a small release. . .Clear very deep brown with a 1 1/2 finger tan head, very good retention. Definite leathery fruity brett up front in the aroma, some dark chocolate, red wine barrels coming next. There is also some light menthol cherry cough drops. Despite being 100% brett fermented, the brett it actually quite muted, especially when compared to another 100% brett beer: Sanctification. Maybe the case is that Sanctification is a blonde beer, while the chocolate and light roast in this one overpower the brett. The alcohol doesn’t even seem to try to hide itself. Dry woody finish. Sour factor was pretty low--about a 2--as was the brett factor--which I already stated. As this warmed to room temperature, I picked up on some light buttery notes as well as some acetone. Moderate carbonation with a medium full body. I didn’t dislike this beer, but it left me wanting more (FROM the beer, not more OF the beer). Meh, Avery you let me down! hophead75 (2012) - Largo, Florida, USA - MAR 11, 2009
EBF NOTB. Dark brown in color with some red highlights. Aroma of sour cherries, some light red wine tannins, oak, barnyard funk and earth. Taste has sour cherries, some nice earthy and barnyard funk, mild acetic notes, some molasses/caramel, and some red wine/oak tannins. Medium bodied, finishes tart with lingering sour cherry and oak. Really nice, much better than the Avery anniversary brett beer. Schroppfy (2360) - Łódż, Warsaw, Poland; Michigan, Ohio, USA - MAR 9, 2009
Intensely winey. Oaky and moldy, has a cobwebby and enteric woodiness. Shows a grape skin sharpness to the most highly acidic and funkiest degree. Flavors of red wine grapes and some brown sweet malt way underneath. Bright effervescent body. Served improperly in multiple absurd ways; in a red plastic keg cup under temporarily harsh employment circumstances. I wonder what this will taste like in a year - how will it mellow and meld? Danke mj. talon1117 (1152) - Fort Collins, Colorado, USA - MAR 4, 2009
Bottled 02-09. Pours a very dark brown color with only highllights of a rusty burgandy color; the head is average, beige, frothy, and somewhat lasting with lots of tight lacing. Nose is filled with zinfandel barrel notes, and if I didn’t know better, I would say it was old world. Notes include certainly earthy, barnyard, and horse blanket notes of the wine barrels but also lighter notes of overripe cherriesfrom the brett, light blackberry, and very faint sweet malt notes. Flavor is similar with barnyard and horse blanket being dominant, again, with faint notes of almonds, red grapes, and some sweet malts. Palate is light to medium, soft to lively, watery, and lightly dry. Finishes drying with barnyard, horse blanket, and some tart brett notes. Wow, dissappointing... All notes come from the wine barrels and the beer is insignificant. Avery does much better.
waolsen (1376) - Littleton, Colorado, USA - MAR 2, 2009
bottle. bottled 2/10/09. dark pour wth thn tan head. very nice aroma.grape, brett, dark fruit and yeast. lively palate. flavor follows aroma. fruit and zin last through finish. some alcohol warming. nice job Avery. 3fourths (9357) - Boulder, Colorado, USA - MAR 1, 2009
UPDATED: APR 6, 2011 First pour is surprisingly dark, with a chestnut brown tint and a crusty-looking peanut colored head. First hint of the nose is just mindbogglingly appetizing.... currants, brettanomyces, red grapes, nutmeg, nutty bran and cardamom... wine-like for sure, with a supple Belgian yeast character that reminds me of a hefty trappist loaded with plum, currant and brown sugar, but touched with the natural brett-like character of tannic grape skins. Spritzy first sip is peppery and active on tongue, effervescent and bubbly, the tip of the tongue tingles... huge note of bready currants and moderately sour nuts and toast (as in sour cream)... interesting... not hitting everything like I would have hoped... halfway through a small bottle I’m still thinking that the nose is stellar while there is something to be desired flavor-wise. Body is decent but unimpressive - there’s little that stands out and makes me remark... that fullness and roundness that I’m these days finding essential for enjoyable beer, well it’s not here, so the entire palate experience is very muted and forgettable. A little too much of a toasted bran and burnt currant character, but nonetheless delicious and interesting. A positive experience drinking this one, I’m happy to report. Dickinsonbeer (5074) - Hoboken, New Jersey, USA - MAR 1, 2009
Bottle at EBF. Wow- I was surprised by how good this one turned out. Pours a deep woody amber brown with a nice fluffy lasting head. Aroma is instant pedio- cherry pie, with lots of wood and other funky things- horse blanket and manure- with cobwebby dough and earth mixing with a grape-like tannic acidic red wine. Flavor is a bit sweet upfront- cherry pit, and skin, nutty dark toast, light caramel, funk and pedio- also lots of tannic red wine grapes, and some oak- with a lactic acid tartness in the end to rip through the other residual sugars. Good lactic acid around the tongue and an especially nice sharp zesty tartaric grape acid on the very tip edge of my tongue makes for a nice finish - also tannic and a bit astringent in the back of the palate. Nice! LtDan (1806) - Los Angeles County, California, USA - MAR 1, 2009
Appearance: Pours a dark brown with a frothy tan, sudsy head. The head starts out huge, and subsides to a 1/2 inch.
Aroma: Of note, you can smell this beer from the neck of the bottle, and from a few feet from the glass you pour it into. Starts of with whiffs of oak, brett. After more examination, I can pick out some dark fruits such as plums as well as red grapes. There is a little bit of dark malt in the nose as well.
Taste: A mixture of funky brett, sour and dark fruit, chocolate, a big oak presence. You think it is going to finish sour or tart, but it ends with some malty funkiness.
Overall: Highly complex, and a great original "Wild Ale." NachlamSie (3536) - Denver, Colorado, USA - FEB 28, 2009
[Feb 22, 2009]
Bottled on Feb 10, 2009. Pours a very dark brown with an excellent tall, tan head. Sour, funky aroma with hints at muscadines, wood, berries. . .the carbonation is lively enough. The flavor has hints at wood, cheesy funk, vinegar, and a strong resemblance to Champagne. This is tart throughout with a lot character imparted from the wine. Complex, interesting, and unique. . .especially for Avery. This strays away from the "beat you over the head" method they usually employ.