overall
98
91
style
Serve in Snifter

bottling
unknown

on tap
unknown

distribution
unknown

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RATINGS: 204   WEIGHTED AVG: 3.7/5   EST. CALORIES: 270   ABV: 9%
COMMERCIAL DESCRIPTION
A Robust American Ale brewed with four different rye malts, fresh centennial and crystal hops and our proprietary ale yeast. It is partly fermented in Tennessee rye whiskey barrels, then carefully blended. Enjoy the gorgeous ruby color, strong aromas of vanilla and black cherry, earthy flavors of nuts and oak and the warm, spicy finish.

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2.5
jake65 (3696) - Meridian, Idaho, USA - DEC 11, 2010
Placeholder rating: Bottle from Ditmier - thanks Eric! Made the mistake of opening this at the island before a nasty gushing mess shot forth all over the floor, counter, and sink. Fun. Dark auburn color with a nice, creamy khaki head. Nose is malt forward with ample bourbon barrel notes. It has the dry, acidic, sour scent... Son of a bitch. Can’t get much past the acetaldehyde... what malty and soft bourbon notes I can pick up are really jammed by the infection. Finish just brutally sour and plastic-filled. A tragedy. Did a quick search on other cases of infection, but to no avail. I’d love to revisit and properly rate this... so, ISO.

4.1
Thorpe429 (5035) - , Illinois, USA - NOV 30, 2010
E!017 batch. Possibly infected. Poured into a tulip. A: Pours A very dark mahogany with a bit of an almost purple hue. Pours with one of the most massively billowing heads I’ve seen and it stays up for a long, long time, leaving thick lacing in its wake. S: Initial whiff is a bit of sourness, so I’m guessing this is at least partially infected; however, if I hadn’t heard about these issues, I’d think it was appropriate. The sourness fits in quite well with the zip from the rye and the bit of whiskey that comes through in the nose. I’m actually really enjoying how this has all come together, intended or not. As the beer warms, the sourness fades a bit as well, bringing out more of the whiskey. T: A very slight amount of sourness (and maybe it’s just my mind playing tricks), nice whiskey, spicy rye, a bit of alcohol heat, and hints of dark fruits. M: Quite creamy and on the heavy side of medium-bodied. A slight alcohol touch. D: Pretty drinkable. Nice complexity comes through, especially as it warms. Serving type: bottle Reviewed on: 02-23-2010

3.3
GAManiac (1944) - Atlanta, Georgia, USA - NOV 16, 2010
Batch 17 bottle. Pours a murky brownish red with an enormous frothy beige head. In fact, I poured the initial glass and when I went back for more, the beer had foamed out of the bottle. Great lacing. Aroma has lightly tart cherries, musty earth notes and plenty of spicy rye. The whiskey is present but not dominant with some vanilla and oak from the barrel as well. The taste starts out with a mixture of smooth, spicy rye and tart cherries. The backbone features dark fruits and yeast with a finish that definitely features the whiskey and some dry oaky notes. The mouthfeel is crazy smooth due to the rye with the cherry tartness catching me off guard a bit. This is a complex beer and, like others have said, it’s unclear if the tart fruit character is intentional or not. I’m leaning toward a slight infection but I enjoyed the beer nonetheless.

3.2
boFNjackson (4201) - Portland, Oregon, USA - NOV 15, 2010
Bottle shared at a recent BA/RB tasting... Definitely an infected bottle. Poured ruby/rust color with a thick, khaki head. Tart, wild yeast notes on the nose. Lots of carbonation, foamy, very full bodies. Bitter, cocoa, malted grains and lots of alcohol with spicy yeast flavors. Finished with vanilla, whiskey, and a yeast funkiness.

4.3
gormanb (174) - Bowling Green, Ohio, USA - OCT 30, 2010
amazing aroma- oak, whiskey, chocolate, yeast, bread, brown sugar, orange peel. pours deep red/brown with sandy resilient head. taste is oak, whiskey, bittersweet chocolate, alcohol, brown sugar, maple, roasted rye malt, caramel finish. palate is sticky, full bodied with some carbonation. This is an awesome beer!

2.9
jrob21 (3690) - Atlanta, Georgia, USA - OCT 7, 2010
There are a couple of interesting notes here. The hop bitterness on the finish is very c-hop ish but all other notes of the hops are muted by the rest of what is going on with this beer. In fact there is almost too much going on that it does not quite come through as well as it was intentioned I am afraid. Aroma is a little fruity, a little spicy, and a little musty. Hops, hops, and yeast. Working together a little strangely again. Some wood and nuttiness from the barrel. A little bit of gritty, musty, earthy, dirty flavors mid palate followed but a stinging hop bitterness. I got it, it is not complementary these flavors.

3.2
thirdeye11 (6160) - Dallas, Texas, USA - OCT 2, 2010
(750ml bottle batch E!017 thanks to Exiled) clearish deep red-orange with nice bubbles. Nose of sweet caramel, brown sugar, mildly acetic/vinegar. Taste of caramel, mild infection, tons of spices, cinnamon, toasty, alcohol with decent carbonation.

3.5
j12601 (12000) - Poughkeepsie, New York, USA - SEP 30, 2010
Bottle I took to the Backwoods Brewdown up at Hill Farmstead. Bit of a gusher, but eventually pours a murky brown with a medium sized beige head. Still pretty hoppy, with some fuzzy malt. Toffee, vanilla, cinnamon, plums. Malt, oxidization, plums. Very oxidized, heavy plum on the finish.

3.4
Mora2000 (6158) - McKinney, Texas, USA - SEP 2, 2010
Thanks to Exiled for sharing this bottle. The beer pours a reddish-amber color with a white head. The aroma is tart dark fruit and roasted malt. The beer is definitely infected, but it doesn’t smell too bad. The flavor is rye and tart cherries and other dark fruit. I also get some roasted malt. The beer is fairly dry and is nice and drinkable, even if it is not as the brewer intended. Medium mouthfeel and medium carbonation.

3.9
blutt59 (6564) - Dallas, Texas, USA - AUG 31, 2010
bottle, thanks to exiled, brown in color with foamy tan head, aroma of sour chocolate, flavor is malty sour chocolate, great cabonation balance, nice sour bitter finish


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