spilledpint (352) - Chapel Hill, North Carolina, USA - OCT 24, 2010Beergeek23322 (2602) - Chester, Virginia, USA - NOV 18, 2013
Notes from Thursday, October 03, 2010
On tap at Avery tap room.
Ar: Not what I was expecting. A hefe-like banana nose with a bit of cocoa and some spice. Surprising but very nice.
Ap: Deep red-black pour, small cinnamon head.
T: A bit awkward. Sweetness present and pleasant, but the finish is somewhat awkward and somewhat astringent.
P: Creamy medium body, soft yet lively carbonation.
O: Interesting offering, well worth sampling if you’re at the tap house. Not at all what I was expecting, though it was my first Roggenbier.
10/13/2010. On tap at the brewery. Poured redbrown with a tan head. Caramel, malt and spice aromas. Sweet flavors with lots of malt and dried fruit. bjt512 (292) - Athens, Georgia, USA - JUN 14, 2011
On tap at Avery Brewing Co. in Boulder, CO. Not my favorite brew from Avery. This poured reddish-brown beneath a nice cap of foam. While I had hoped to find that rye earthiness and a whiff of smoke would counter-balance the sweetness of brown malts, the end result is a muddy beer. You expect some of that when trying experimental brews at the tap house, and my hat is nonetheless off to Avery for consistently being one of the most inventive breweries in the US. nuplastikk (6206) - Madison, Wisconsin, USA - MAY 30, 2011
On tap at Avery. Opaque black-brown with a rusty beige head. Creamy and rich, with an odd berry-chocolate sourness in the finish. Nutty, lots of sweet malty tones. Roasty, somewhere between a Dunkel and a Schwarzbier, with the gingerbread tones of a Rye. Pretty nice. rougeau13 (2954) - Richmond, Texas, USA - APR 20, 2011
UPDATED: MAR 29, 2016 Tap at brewery. Very dark brown with a moderate tan head. Aroma of smoke, chocolate, rye, and earth. Taste is roast, and smoky chocolate, with most of rye in the finish. Medium bodied and creamy. Sammy (12091) - Toronto, Ontario, CANADA - FEB 13, 2011
On tap at the Avery tasting room. Chocolate aroma, dark chocolate body, chocolate malt. Minimal head but lacey. 60% rye. The rye taste is basically in the finish.
bu11zeye (13029) - Frisco (Dallas), Texas, USA - JAN 6, 2011
(Draught) Pours a murky brown body with a medium beige head. Aroma of smoke, rye, earth, light raisin, and ground beef. Flavor of rye, roasted malt, raisin, and smoked meat. thirdeye11 (6160) - Dallas, Texas, USA - JAN 4, 2011
(Draught at Avery - GABF) near black with a tan head. Nose of smoke, sweet toasty and nutty sugars, milky aromas as well. Taste of raisin, smoky chocolate malt, roasty tobacco and cola root. Oily slick body, medium thick, creamy but a bit too smoky for my taste. Dickinsonbeer (5074) - Hoboken, New Jersey, USA - DEC 26, 2010
Tap at Avery. Pours a very hazed murky dull brown with a thin white head. Aroma is rye, earth, pumpernickel bread with some onion, spice, grass, dough, burnt toast, and fruity ester. Flavor is bread, biscuit, green grass, rye bread, spice, then as it warms more acetaldehyde, green apple, solvent and sharp phenols come through. Off. BrewDad (5328) - Olympia, Washington, USA - NOV 22, 2010
Avery Brewing - Beer Bloggers Conference 2010 – Boulder, COadnielsen (10601) - Fort Collins, Colorado, USA - NOV 19, 2010
Dark amber in color, clear with a thin head. Nice spice aroma with a good malt backing. Wonderful flavors and a great finish this was a strong beer.
Tasted on tap at the brewery in Boulder. Dark brown-black appearance with a light brownish head. Nutty dark malty aroma. You can definitely taste the rye grains that are used. Those grains make the body somewhat lighter than you would expect. Not bad for a rye beer but not amazing.