RATINGS: 57   WEIGHTED AVG: 3.48/5   ABV: -
We love to experiment here at Jackie O’s. Many of our special release beers are aged in various barrels, go through a secondary wild fermentation, utilize locally harvested products, and/or highlight interesting flavor combinations. As Quincedence would have it, each of the attributes above makes this beer a truly unique creation. The beer began as our Scottish ale. A deep caramel flavored brew accompanied by hint smoke, from a touch peated malt. This beer was then placed in a freshly emptied Cabernet Barrel from Kinkead Winery in Ripley Ohio. After months of aging, this beer had taken on some pronounced vinous notes and the tannins from the barrel were lending a nice dry finish to the beer. Inspired by the developing character, I gave the barrel a dose of Brettanomyces Bruxellensis (wild yeast). The wild yeast further accentuated the fruity vinous flavors and gave the dry finish a bit of a boost. Months after the wild yeast had made its home inside of the barrel; I came across some Quince fruit at our local farmers market. I found the fruit’s distinct apple/pear character intriguing and purchased 20lbs to add to a barrel in our cellar. Ultimately, the cabernet barrel filled with Scottish and wild yeast made the most since. The juxtaposition of tart (from the cabernet qualities and the wild yeast) and sweet (from the caramel flavor of the beer and the vanilla from the oak) mimicked the quince it’s self. The fruit was gently rinsed to keep the local wild yeast from the orchard intact, and then placed into the barrel. 2 months after the fruit was added, we bottled Quincedence. This beer will continue to develop in the bottle for years to come if stored it in a dark cool place.

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Glouglouburp (6103) - Montreal, Quebec, CANADA - MAY 20, 2011
In short: A sweet and sour fruity caramelized beer of some kind. A real mess.
How: Post EBF hotel tasting
The look: Brown body topped by a very small beige head
In long: Nose is really weird and off-putting with acidity, caramel, rust. Taste is a total mess. Sourdough, caramel, sweetened canned fruits (peaches, etc.), dirt, sour grapes, acidity, more... This beer is a disorganized amalgam of stuff the likes of which I though only White Birch could produce. It came through as some kind of sour fruity barley wine. Whatever. Jackie-Os really tried to do something different with this beer and I can only imagine how good this beer would be if it didn’t totally suck.

dimenhetfield (2554) - , Florida, USA - MAY 1, 2011
750ml bottle shared with some friends. Bottle #142/204. This is a great F’ing sour. Dark brown pour with a hazy, cloudy center. Fluffy head with good retention. Aroma was pretty sour and fruity. Got a little bit of the woody character from the barrels but not much. Flavor had a good amount of sour funk and tartness to it, possibly a little bit of vinegar in there as well. A big hit of the night IMO.

markwise (5450) - North of Tampa, Florida, USA - APR 27, 2011
Another great beer from Athens. Pours an amber-brown with a white head. Nose is some malt, some brett, a fruitiness that I guess was quince, wood, and vinous qualities. Flavor is similar- it was a bit sweet in the front with some sweetness in the middle and it finishes with a winelike dryness and it exhibits vinous qualities throughout. Medium-bodied and complex.

DavoleBomb (1867) - Pennsylvania, USA - APR 26, 2011
Poured into a tulip. 2011 vintage, bottle #96 of 204. 4.5 A: Opaque plum color. Two fingers of thick creamy beige head with good retention and glass covering lacing. 4.5 S: There’s an unbelievable amount of aromas comming off of this. Every step of the process comes through with varying strength. The lightest aromas of those of the Scottish ale. There’s just a touch of caramel and peat, but it adds to the totality of the brew. Cabernet is a bit stronger with vanillins and tannins making similar contributions. The strange fruitiness, which must come from the quince (I have no idea what these even look like aside from the pic on the label) works great with the vinous grape aroma. The quince aroma can’t really be described with other fruits, but I’d say it’s something between a pear and a dirty diaper. Some brett funk and some tart lactic component, but not overwhelming. 4.5 T: The base beer is much more apparent in the taste. The caramel, peat, and breadiness comes through much stronger. Less vinous character than the nose, but more tannic astringency, vanilla, and oak. Quince and wild apple fruitiness with the apple being of the funky brett variety. Mildly tart, but far from a straight up sour. A lot more funky than the nose with musky basement and rotting wood joining the wild apple. This has a moderate "Jackie O’s" flavor in it. Alcohol is undetectable. 4.0 M: Medium body. Carbonation is on the higher end, but works really well. Reasonably creamy and quite smooth for what it is. 4.5 D: This is a very tasty beer now, but I think this will be insanely good in a few years after the bugs have more time to develop. Never tasted a quince before, but it seems like they have a place in the beer world. Serving type: bottle Reviewed on: 04-11-2011 22:55:19

Thorpe429 (5122) - , Illinois, USA - APR 21, 2011
Big thanks to Brad for setting me up with a bottle of this. Pours a pretty dark brown color with a good single-finger off-white head and a touch of lacing on the way down. Thin collar around the edges of my tulip. The nose hits me pretty strong right away. I’ve only had quince once, but it certainly did a number on this beer. The Cabernet barrels are present there as well. Really nice acidity--mostly lactic but a bit of a light acetic presence in the finish. Everything integrates quite well. The quince contribution is a bit difficult to define, but you’ll know it when you smell it. The same is true of the taste, which is equally as nice and intriguing. Lovely fruit mixes with Cabernet and the barrel. The fruit presence is at the right level, providing a touch of sweetness to balance the acidity and really complements the fruit flavor. Really nice sour character in this brew and the barrel comes out well. I really enjoyed this beer and am excited for the bottle release. At the same time, the quince component is certainly unique and I’m sure one’s appreciation of this beer really depends on how agreeable you are with the quince. Thanks again, Brad. Serving type: bottle Reviewed on: 01-04-2011

lassem (660) - Copenhagen, DENMARK - APR 15, 2011
Bottle nr. 147/204. Appearece is surpricingly black with a tanned head- it looks like a stout. The nose ia a bit metallic with faint hints of caramels and cane sugar and a bit of grapes. The taste is strange and yes...sour. Its difficult to get a grip om. Its not balanced and not that good. But somehow it is interesting and quite refreshing.. But I have a feeling that this one gaps over two much and thrrefore not making it in either way. Its unbalacrd but still Its refreshing and with a long sour finish that iscreally Nice. A beer hard to judge but Really worth trying. The mouthfeel is nice and creamy with a edgy sourness.

JStax (7307) - Devola/Marietta, Ohio, USA - APR 3, 2011
On tap into a sampler glass. Appearance was a murky brown with a beige head. Aroma was brett and a sweet fruit that I would guess to be quince. Taste is sour up front, moving to the "quince" flavor, and then on to a barrel note. Of the sours Jackie-O’s makes, I would say this is my least favorite. It just didn’t do it for me.

Fred82 (2332) - Québec City, Quebec, CANADA - MAR 28, 2011
Bottle at saturday night hotel tasting. EBF 2011
Appearance : Deep black with a small head.
Aroma : Fruits and light roasted malt. Some sweetness and light sourness.
Taste : Roasted malt and sour fruits. Nice sourness. Finish has light notes of roasted malt with some sourness. Rather dry.
Overall : Interesting experiment but not very good. Enjoyable sourness and fruits but not very enjoyable. I had a hard time finishing my glass.

chibuck (3521) - Chicago, Illinois, USA - MAR 26, 2011
Bottle thanks to Sean. The label describes quit a process, not sure if all those were planned. A ton going on, notes of roast, oak, red wine, fruits, just doesn’t go awesomely together. I’d go with Joe the Plum next time, not my favorite.

Rciesla (5607) - Exit 15W, New Jersey, USA - MAR 25, 2011
Bottle. Pours a bruin body with a an off white head. Fruity tart cherry tones, a light banana and pear like sweetness with a light bread y tone. Vinegar and light fruit rinds, sweet and sour. Just didn’t feel it came together all that well.

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