CaptainCougar (7634) - Columbia, Maryland, USA - NOV 17, 2012
12oz bottle, pours a deep copper amber with ruby hues and a small ring of off-white head. Has a complex dark fruity and vinous oaky nose with some toasty malts. Starts with fine carbonation and toasted malty sweetness with plenty of earthy tart oak and red grapes before a slightly drier, semi-puckering tart finish. Good complexity and should age well. Pawola22 (3262) - Woodridge, Illinois, USA - NOV 9, 2012
12oz bottle from danzarrella, thanks Dan! Bottled on Feb 11, 2011. Pours a cloudy, ruby-brown colored body with a thin, fizzy, tan head that dissipates quickly and leaves a moderate lacing throughout. Aroma is pretty fruity and vinous with a good amount of red wine, dry wood, and a nice lactic sourness. Cherries and raspberries with a medium bretty funk, hints of vanilla, a light acidity, and just a touch of malt sweetness behind everything. Flavor is similar. Barnyard and bretty funk up front with some acidity and a lactic sourness. Lots of vinous fruits and red wine comes out in the middle with dry wood, cherries, raspberries, grapes, a hint of yogurt, and touches of toffee. A slight citric element to the acidity in the end as this finishes dry, woody, and sour with lots of red wine and vinous fruits. Lengthy aftertaste with a bunch of funk following a light body and a moderate carbonation. Overall, a pretty excellent sour that is well balanced and hides the huge ABV% extremely well. Lots of red wine and vinous fruits with a solid funkiness. Great beer. GarrettB (1657) - San Diego, California, USA - SEP 6, 2012
I had the pleasure of sampling the Dactylion at the end of a long line of samples right in front of the brewery itself. We ooh’d and ah’d as we toured through some of our regular favorites, like the Reverend. But the Dactylion was special. First, it was written on the menu in chalk, indicating a sort of holy, cloudy impermanence - a clouded script ready to fade at the slightest breeze of consumer demand. But more importantly, the beer was a coup in flavor. The deep rust colored beer sits with a murky, self-satisfied carbonation, sputtering bubbles, but rapidly giving off strong and sour aromas - mandarin orange, cask, touches of bubble gum and cotton candy, and apart from the wood smell, the sharp aroma of champagne too The flavor begins bright and sweet, piercing with the acidic flavors of the cask aging and the residual champagne finding its new home in a bottle of beer. Carbonation rushes in, scrambling this high-pitched and sweet introduction. When it clears we’re in an open field of new flavors - orange and sour apple, a puckering dimension to the sour flavors, and tart raspberries, all surfing on an engaging carbonation, and restrained by a general brettanomyces funk. Avery has produced a hypnotizing blend of flavors here, making a very worthwhile sampler to have on a nice Winter day in Boulder, Colorado. b3shine (9138) - Indiana, USA - JUL 30, 2012
Bottle to oversized snifter (from notes). Looks good; reddish-brown with thin white lacing. Smells good too; sour, tart cherry, and red wine. Tastes like it smells with a good mouthfeel. This is good beer! radarsock (1223) - Massachusetts, USA - JUL 27, 2012
Bottle from Drsilverworm. Smells of propagated brett, bread dough, sour cherries, pickled pears, and minerals. Tastes of predominately the same, however the cherries are more in command and so are the wild yeasts. Poured ruby-auburn which fizzes but presented no head nor any carbonation to boot. Have to say, I thoroughly enjoyed it. Also, alcohol was amazingly well-hidden; drank like it was just above 6%.
IrishBoy (4233) - Bakersfield, California, USA - JUL 20, 2012
12 oz bottle from Ratman. Nose is serious tartness with a little funk, wood, and red wine. Hazy amber with a small beige head. Flavor is tart and bretty with red wine notes and wood. Very good sour! GAManiac (1946) - Atlanta, Georgia, USA - JUL 19, 2012
Pours a murky reddish brown with a big creamy beige head that shows some lacing. The legs from the alcohol are actually noticeable, showing the higher ABV.
Aroma is heavy on the cab barrel, very vinous with red grapes alongside an earthy wood character. There is some funk coming out but maybe more lacto than brett overall in the nose. I have to say, it smells wonderful.
The taste has more funk than the nose with an initial kick that shows the brett earthiness. The backbone is sugary red grapes, blackberries and spicy yeast. The finish is all about the wine barrels - dry with lots of oaky tannins.
Mouthfeel is lively with strong carbonation and dry and almost spritzy in the finish.
This is a very good sour and definitely showing the alcohol. But, still, it’s one of the better Avery barrel beers I’ve had. Really enjoyed this one. DrSilverworm (9672) - Cincinnati, Ohio, USA - JUL 8, 2012
12oz bottle, bottled 2/11/11. Minimal white head. Mildly hazy red / amber color. A lot better than I expected - much less harsh sourness, it’s actually a very nice subtle tart taste. Nice light crisp carbonation, dry texture, very nice to sip on. Very cabernet-like aftertaste, it’s the perfect amount. Good long nice tart mildly woody cabby aftertaste. Very smooth and well-done. Of the three sours/wilds I tried from this series, I’m pretty sure this is my favorite Steve_0 (3818) - Denver, Colorado, USA - JUN 4, 2012
Tap at 3rd Annual Boulder SourFest (06-02-2012). Glad I finally got a chance to try this one. Poured a clear amber, with a beautiful red tint and little-to-no head. Smell is sour grape, wood, tannin, brett funk, lacto, and light cherry. Taste is sour funk, apples, berries, oak, light alcohol and acid, tannin, and muscat. The body was light with high carbonation. Very good sour, as is usually the case with Avery barrel releases. Well-done. marcus (10668) - Sacramento, California, USA - MAY 14, 2012
Bottle shared by haggery. Pours reddish copper with a modest beige head and a winey aroma. There is a very sour flavor with a brett presence.