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on tap

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RATINGS: 647   WEIGHTED AVG: 3.86/5   SEASONAL: Special   EST. CALORIES: 342   ABV: 11.4%
Fermented for more than 18 months in isolation from the rest of the beers, The Dissident is a distinctive Oud Bruin, Flanders-style brown ale, with a fruity aroma and flavor, the first wild yeast beer made by the award-winning Deschutes Brewery.

To give The Dissident its characteristic sour taste the brewery used a wild yeast strain called Brettanomyces (also known as Brett) during fermentation. Known throughout the wine world for creating earthy undertones found in many European wines, Brett is used in the beer fermentation process to create strong flavors typically associated with Belgian beers. Unlike English varieties that use traditional inoculated yeasts in the fermentation process, beers made with Brett take much longer to ferment and require additional barrel finishing time to balance the sour flavoring. In the Dissident’s case, this meant aging a portion of it in pinot and cabernet barrels for over 3 months. Another key flavor component comes from the Central Washington cherries that were added twelve months ago.

Due to the wild yeast , The Dissident required special treatment and was held in isolation under lock and key apart from the rest of the brewery’s beers to avoid any cross-contamination. A secondary bottling line was also brought in from an outside contractor to facilitate The Dissident’s bottling and insure the beer and wild yeast never touched the brewery’s machinery. With a beer this wild and truly unique, Deschutes needed a special label to alert consumers to what lay inside. The resulting image immediately sets The Dissident apart from the other Deschutes Brewery beers, even the Reserve Series beers.

The fruit and acidity in The Dissident make it ideal for pairing with a wide variety of dishes - the high acidity is perfect for cutting creamy dishes or cooling spicy ones. Because of the fruity characteristics derived from the cherries, the beer also pairs well with chocolate. Deschutes Brewery President and Founder Gary Fish recommends pairing the Dissident with “anything chocolate, the darker the better, soft cheeses like Brie and creamy dishes like spaghetti carbonara, or macaroni and cheese.”

A very limited amount of The Dissident will be available September 1st as part of the brewery’s Reserve Series in hand-waxed 22-ounce bottles...

Draft: 11% ABV
2008 Bottling: 9% ABV
2010 Bottling:10.5% ABV
2012 Bottling:11.4% ABV
30 International Bitterness Units (IBU)

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Zinister (1423) - Houston, Texas, USA - MAR 22, 2009
GABF 2008. Amber pour with tan head. Aroma is wine, dusty cherries and some apples. Flavor is tart cherries, vinegar and slight sourness, but less than what I was expecting.

pineypower (3327) - Ocean County, New Jersey, USA - MAR 22, 2009
Bottle 2008. Pours out a cloudy slightly reddish tinged brown with a small lacing off white head. Aroma is vinous with some wood, cherries and some funky yeast notes. Taste is complex with a nice sourness, cherries, earthy notes and a nice brett tartness, slight alcohol in there, very smooth for 9%. Well done.

bradlyc77 (226) - Sebastopol, California, USA - MAR 18, 2009
Pours a hazy brown. Yeasty aroma. Taste is leather, barnyard, sour cherry, raisin. Nice mild tartness.

mpersinger (365) - , California, USA - MAR 17, 2009
’08 bomber shows ruddy brown color with blonde halo. From medium bodied malty base comes raisin paste, tart cherry and oak sour without alcohol warmth or hop bitterness.

ogglethorp (917) - Ohio, USA - MAR 17, 2009
Bottle. Pours a murky brown color with a thin soapy off white head. Aroma is oaky, tart cherry, vanilla, light funk. Flavor is oak, vanilla, light funk, caramel. Palate is medium bodied, medium carbonation, finished tart and and bitter. Nice stuff, reminiscent of JP LaRoja and NG Enigma.

bleeng (1682) - Seattle still not near Beersel., Washington, USA - MAR 15, 2009
Bomber. Pours dark orange, hazy with a nice full white head. Nose is amazing: citrus, tartness, funk, acid, bretty-full of flavor. Taste is very tart and tangy, bitter and dry, a bit sweet with some grapefruit. Brett is here but only adds, does not dominate. Full, rich, evervescent body. As good as many Russian River sours. Well done.

Sammy (12201) - Toronto, Ontario, CANADA - MAR 14, 2009
poured reddish, not too thick. An aroma of spit and bacteria. Initially, the sourness well controlled by malt. AVerage mouthfeel. Drinkable over a meal, tastes somewhat of a wild ale that builds up in the mouth over repeated sips.Intersting.

BuckeyeBoy (7669) - Boise, Idaho, USA - MAR 5, 2009
Double wax dip Bottle (what a pain) Pours out a murky amber with red highs topped with a small ring tan head. Aroma was of berrie, sweetness and some of the 9%. Tast was more of the berrie but lots of bitterness at the end like grapefruit peel. A little tart. Not to bad.

Lumpy (1802) - Carrollton, Texas, USA - MAR 3, 2009
Bottle. Body-Dark iced tea with a thick ring of bubbles. Nose-sour, woody, light funk, cherry, toothpicks. Taste-brown ale, little tart, dry, sharp bite on the back end that isn’t from the funk, sour cherries, dry wood, lots of tannins, straw, hay. A very nice mild sour.

haggis03a3 (197) - Orinda, California, USA - MAR 1, 2009
Brown with dissipating tan head. Aroma is of tart cherries, caramel. Flavor is the same plus some tart apple. Acidic, tart, slightly bitter with some sweetness at the end. The alcohol is well hidden. Very good, but could be more balanced. I would like a bit more malt flavor.

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