Avery Barrel-Aged Series 5 - Quinquepartite

Serve in Snifter, Tulip, Tumbler


on tap


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RATINGS: 88   WEIGHTED AVG: 3.9/5   SEASONAL: Series   EST. CALORIES: 297   ABV: 9.91%
Noticing that our private cellar bottle stock of sour ale was fast dwindling, we decided to blend a very small batch from five of our finest barrels to produce this, No. 5 in our Barrel-Aged Series. Brewery release only. 60 cases shared. 27 hoarded. This beer consists of: 37% Ale aged in Cabernet Savignon barrels, 25% Ale aged in Chardonnay barrels, 21% Ale aged in Port barrels and 17% Ale aged in Zinfandel barrels. It measures at 9.91% ABV and will be sold in single 12 oz. single bottles. “Quinquepartite” translates to “divided into or composed of five parts.” It is slightly less saucy than the name, “Dupuceleuse,” chosen for #4 in the set.

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Nellie (349) - Dallas, Texas, USA - SEP 1, 2010
Thanks again thirdeye11. People on ratebeer should trade him sours for Shiner. Fruity sour with plums & fresh fruits. I love how open this sour beer is - it isn’t dry as some others.

holdenn (2127) - Chicago, Illinois, USA - AUG 29, 2010
12oz bottle shared by Shawn. Thanks. Pours a clear copper with a thin head. Lactic acid, citrus, orange, and grapefruit aromas. Similar flavors that really remind me of blood oranges. Lactic acid, oranges, bitter citrus and a little dough. Lactic orange finish. Decent beer. 7/3/8/3/15

SrSilliGose (3324) - pouring bus, New Brunswick, CANADA - AUG 29, 2010
bottle from brewthusiast. THanks. pours a clear orange amber with a tiny offwhite head. aroma of yogurt and cherry sourness, leather plastic yeast notes. light balsamic. taste is sour bready cherries, grape skins. slightly vinous. pretty good. a bit muddled, like most of these avery sours and this might be expected with the hodge podge of barrels used, but this was tasty. enjoyed this, but it’s missing a theme. doesn’t really highlight any particular ingredient. kitchen sink sour as one previous reviewer mentioned.

TheAlum (7164) - Aurora, Illinois, USA - AUG 29, 2010
UPDATED: NOV 14, 2010 12 oz bottle shared by shawn. Thanks! Pours a nice hazy amber orange with a hint of cranberry pink, a small frothy whith head dies to a layer clinging head. Aromas are funky brett, barnyard and and dust. Some light sour acidity, touch of biscuity and pale malts. Wet oak, touch of vanilla. Initial is heavier end of light bodied, rich bretty funk, dust, barnyard, a touch of fruity crab apple, light lactic acidity. Wet oak, vanilla, light tartness. A nice gentler sour, brett forward with a dry and tart finish. Lighter bodied, the brett on the nose is the most striking, oak dies back with decent red wine tannins, flourishes of vanilla. Tasty. 2nd Rating: 12 oz bottle courtesy of TheEpeeist. Chris, always helping me out. Pours a hazy cider hue with touches of reddish pink glow, fiery mellow and well hazed, a moderate offwhite head cakes and laces well, stays pretty large. Aromas are decent funky bretty funk, dust and light leather. Sour crab apple, oranges, lemon, a touch of ruby red grapefruit. Light red wine, vanilla, and wet oak. Some bready and pale malts. A touch of prickly carbonation just in the aroma, tangelo. Horse blaanket, lemon. Initial is lighter end of medium bodied, some dry winey tannins, wet oak, flourishes of vinegar, lactic acid, lemons and grapefruit. Dusty bretty funk, some gym shoes, leather, horseblanket and hay. Gentle with a decent kick of acidity that mellows, really quite drinkable with no extremes. Fairly balanced, the dry winey tannins, made more complex and neutral by the complexity of barrels is pleasant, decent oak. My favorite part is largely the the grapefruit and more gentle sourness with kicks of cranberry and touches of apple.. Decent sourness complimented by a decent kick of brett, some dry tannins.. Not overdone and quite palatable with good complexity and balance of wild yeasts and different barrels. Tasty. Score remains similar..

pantanap (3367) - Chicago, Illinois, USA - AUG 28, 2010
12oz bottle from Shawn. Thanks bud... Pours a mostly transparent apple cider brown with a thin soapy white head... Aroma of earthiness and dried fruit with a modicum of tart sourness qnd subdued apple cider... Soft soapy textured, with earthy semi-sour with fair dry Brett that surfaces, nice fluffiness just a touch of cidery vnegsr but too light to be obtrusive.

BeerMePodcast (96) - Palm Desert, California, USA - AUG 23, 2010
Draft at Stone 14th Anniversary. Beautiful lactic aroma with complex fruit notes including some apple, pineapple, grape and some vanilla. In taste, one of the closest beers to the perfect Russian River sours I’ve had to date. Crisply carbonated which make the beer’s wine notes pop out. Very refreshing and saliva-inducing. A very brilliant beer.

BrotherGrendel (787) - San Diego, California, USA - AUG 22, 2010
Draft at Stone 14th. A lactic sour full of vanilla, light tart fruits, dry wine, and citrus hops. More malt body and complexity than most sours, delicious!

dionysus (1486) - Portland, Oregon, USA - AUG 22, 2010
Pour with big thanks to daknole! Bottle pours golden orange with a quickly disappearing white head. Aroma is big lactic and light acetic. Smells of lemon, green apple, pineapple, grape, leather, white vinegar, and light vanilla. Flavor shows the same with an additional note of dill. If I had to pick a barrel, i’d say the chardonnay had the most influence. Overall the acidity is crisp and aggressive without being to brash. Nice stuff.

danielcurtis81 (1519) - San Diego, California, USA - AUG 22, 2010
Served from a bottle at the Stone 14th Anniversary Celebration. The appearance is a hazy orange brown with a thin whit head. Funky nose. Brett, oak, sweet-tarts, light lemon, a touch of grapes but not as mush as the description would indicate, more of a berry flavor. High effervescence.

3fourths (9367) - Boulder, Colorado, USA - AUG 20, 2010
bottle. force-carbonated. slightly hazes pale strawberry wheat colored body with a white head. cream, dough, cherries and generic strawberry flavoring in the nose - pretty much exactly like sui generis and dépuceleuse, and that’s not a compliment. lactic acid/solvent and juicy fruit ethyls seem present. carbonation is unnatural and malt edges are harsh, the avery MO. unsatisfyingly thin finish. bacteria acidity is medium-high but the body isn’t supported at all. combined with the apparent ethyl acetate character noticeable (a consequence of the ridiculously high alcohol). avery is no russian river, but apparently their kitchen sink sours are fairly popular.

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