bleeng (1682) - Seattle still not near Beersel., Washington, USA - AUG 25, 2012
Bottle thanks to Rich. Pours a beautiful dark red color. Huge wine nose with some funk. Taste starts off with a bit of funk, leading to wine flavors and some grassy flavors. A bit thin on the body. Not bad but seems there was something left on the table here. GAManiac (1944) - Atlanta, Georgia, USA - AUG 9, 2012
Pours a hazy reddish brown with a tan head with pink hues. Head is smallish and recedes to a thin cap with spotty lacing.
Aroma is very much like a red wine with plen Cabernet characteristics, but with some sweet sugary notes mixed in. Definitely some oak as well. Nt much Brett that I detect.
More red wine up front in the taste with some sugar and yeast underneath. The finish is dry and earthy with a heavy red wine slant. Brett makes an appearance but is not as prominent as the wine.
Mouthfeel is medium bodied with soft carbonation.
Having just had the last barrel series, this one doesn’t quite stack up to the Muscat D’Amour, but it’s not bad. Definitely for the red wine lover. Tmoney99 (14455) - Cincinnati, Ohio, USA - AUG 3, 2012
Bottle shared by alexsdad06. Poured a clear reddish brown color with an average frothy off-white head that mostly lasted with good lacing. Moderate to heavy sour tart apple aroma. Medium to full body with a smooth texture and soft carbonation. Medium to heavy tart & sweet flavor with a medium to heavy sweet & tart finish of moderate to long duration. This is a standout beer. DrSilverworm (9671) - Cincinnati, Ohio, USA - AUG 1, 2012
Sample from the end part of a 12oz bottle, thanks to alexsdad06. Bottled 1/26/12. Very little off-white head, cloudy red / brown color, with some sediment on the bottom. Wow. Very smooth and drinkable for 11%, with much less of a sour bite than the other Avery Barrel-aged sours I’ve tried. Kind of a light sweet, woody, rich smokey taste, and raisin-like grapes. Complex and incredibly smooth. Light tart taste, not really any sort of hint of alcohol. Only a light bit of sour, really an inoffensive taste for such a high ABV brew. Really interesting one. craftycarl21 (2338) - Seattle, Washington, USA - JUL 13, 2012
Thanks to Thorpe429 for this one!! Rich walnut colored pour. Vinous red wine notes, oaky acidity, apple, cognac liqueur, tart grapes, cabernet. Quite nice, and hides the 11% pretty nicely.
Theis (15152) - Frederiksberg, DENMARK - JUN 25, 2012
Bottle at home (Thanks to Bill) - shared with Mette. Clear dark red/brown - no head. Red berries, mouldy, brown sugar, medium sourness, light grapes, wooden, tartness, soil, caramel, funky, sweetness. No carbonation. Wierd. Drake (13725) - Milwaukee, Wisconsin, USA - JUN 20, 2012
Bottle shared by Thorpe429. Pours a clear brown tinted red color with a thin head that quickly fades. Aroma of grapes, tannins, caramel and earthy notes. The taste is grapes, tannins, faint malts. Very little beer character. More like wine. Decent, however. potbeerjob (1343) - Denver, Colorado, USA - JUN 20, 2012
Ruby Brown with little head fading to nothing. Aromas of musty, earthy, horse blanket funk. Like that destroyed, beer spilled, college couch, that’s aroma gained your respect and appreciation as the spills aged, or like that second whiff you take of dead deer after a first whiff leaves you appalled, this beer reminds us of our appreciation for funk. Then comes grape notes, bigger vanillas, sweetness and tart rhubarb, and cranberry juice with maybe a whiff of diacetyl--reinforced in the flavor--giving a somewhat palate expanding but understated presence. Peppery and tannic. Flavor starts like a grape soda, thin on the palate but blows up tannic, all red wine tongue and throat coating, leaving that leathery dry tongue feel I associate with reds. The almost buttery/honey sweet back note is played down by the lactic (and maybe acetic) acid presence, both which play up the beers Gamey meat pairings. Along with lactic textures and almost vinegary notes, earthy soil, a touch cheesy (running aged goat cheeses). Grapes play a big role in flavors initial pop, which includes a touch of acidity sourness upfront, but mellows into those mouth covering spicy, peppery, tannic redwine notes. Any talk of butyric acid playing a role in this beers I believe is mislead. If anything I believe the capric acid and maybe some lacto give a firm cream to it, gives a goat cheese, smelly work socks smell too it, but upon this second tasting (this tasting being my second opening of this brew), the goat cheese funk has become slightly more subtle and made room for the growing tartness and apparent acidity. LtDan (1806) - Los Angeles County, California, USA - JUN 16, 2012
Appearance: Pours ruby-red with a thin-film a top. Almost looks like cough syrup.Thorpe429 (5035) - , Illinois, USA - JUN 11, 2012
Aroma: Sweet and spicy wine. Strawberry rhubarb pie.
Taste: Sweet wine, jam, wood. Modest but noticeable tannins. Spicy and tart finish.
Mouthfeel: Full bodied,slightly syrupy.
Overall: Very much a hybrid of beer and wine. Very sweet and wine like with low sourness/tartness. I enjoyed it for what it was, as I went in with no expectations.
Bottle courtesy of fortsambo. Served in a mini snifter. Pours dark with a thin head and not too much retention. The nose has a heavy whiff of red-wine grapes along with oak and acidity. Dark fruits and berries in the background. Flavor is similar, with a heavy emphasis on the barrel character. Medium body. A bit tannic. Interesting, but not something I’d revisit right away.