KAggie97 (3529) - Ugly, Hot, and Humid Spring, Texas, USA - MAR 19, 2010
Tap at brewery.craftbeerdesign (2254) - Fort Collins, Colorado, USA - OCT 2, 2009
Pours a deep mahogany with a nose of cedar cherry chips. Flavor is flat cherry (sour) powder. Tingly but thin on the tongue. Not bad, but one is enough.
on tap at the Avery Tap Room during GABF week on 9/25/09... pours a light brown... sour funky nose... medium body with a touch of caramel, some dryness to it and a nice tart finish. I prefer this to the regular Old Jubilation any day. arrogantb (1402) - Denver, Colorado, USA - JUL 30, 2009
I hope this review is in the right place, it was listed as Oude Deux at the Avery taproom. I was told it is Old Jubilation fermented with a rochefort belgian yeast strain. It was the same color as Old ju but tasted like chocolate with fruity notes. Too bad it upset my stomach really bad, my stomach just doesn’t like certain belgian yeasts. The drinkability sucked big time for me. Give me regular Old Jubilation any day.
Serving type: on-tap
Reviewed on: 12-15-2007 21:43:00 Ernest (7694) - Boulder, Colorado, USA - DEC 27, 2008
Head is mostly lasting.
Body is dark brown to black.
Aroma is moderately malty (cookie, caramel, roasted grain, chocolate, coffee), lightly hoppy (grapefruit), with notes of vanilla, gum, clove, and plum.
Flavor is moderately to heavily sweet, lightly acidic, lightly bitter.
Finish is lightly to moderately sweet, lightly acidic, moderately bitter.
Medium to full body, velvety/creamy texture, lively carbonation, moderately alcoholic.
The more time I spent with this, the more I liked it...rich malt character with nice fermentation effects. Yummy stuff. bu11zeye (13029) - Frisco (Dallas), Texas, USA - OCT 18, 2008
(Draught) Pours a deep brown body with a small beige head. Aroma of cherry, leather, barrel, grass, floral, light citrus, caramel, and vinous. Flavor of plum, cherry, raisins, toasted malt, molasses, and Rochefort yeast with a dry finish. Nice stuff!
BDR (2534) - Roseville, Minnesota, USA - OCT 17, 2008
GABF 2008 @ Avery. This one looked exactly like a cola. Light fizzy brown body with an effervescent faint head. Light barnyard funk and a huge vinous oak character. The body was much the same with a delightfully funky flavor and a blessedly bourbon free oak experience. A very smooth mouthfeel and a faint sourness. Ratman197 (14830) - Arvada, Colorado, USA - OCT 15, 2008
UPDATED: AUG 9, 2012 On tap @ Averys tasting room poured a translucent dark brown with a lasting creamy amber head. Aromas of toffee, barnyard, light spice and light leather. Palate was medium bodied, smooth and lightly tart. Flavors of toffee, sour citrus, barnyard, light leather and light spice with a smooth dry lightly tart finish. BeerandBlues2 (13307) - Escondido, California, USA - OCT 15, 2008
Draught at Avery. Pours brown with an average, creamy, off-white head, mostly lasting with fair lacing. Aroma is average malt (bread, cookie, straw), average hops (flowers, grass), average yeast (sweat, horse blanket, barnyard) with notes of plum, cherry, and wood. Medium bodied, sticky texture, average carbonation, and a sour finish. Average duration, light sweetness, moderate acidity and sourness. 3fourths (9345) - Boulder, Colorado, USA - OCT 9, 2008
UPDATED: AUG 9, 2012 2008 GABF week @ Avery. Unfiltered brown colored body with a thick foamed tan head. Nicely dry and dusty in the nose... dusty cracker malts, uncooked dough, a little raisin/date/brown sugar abbey yeast character... flavor is dry, tannic and woody up front - some caramel and toffee in the middle, a mild sweetness (brown sugar, maple, sweet tobacco) in the finish. Crisp and fresh tasting, chewy and rich over the middle. Solid stuff. This is the Avery I like.