Marin Old Dipsea Barleywine Bourbon Barrel (Brett)

Serve in Snifter


on tap


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RATINGS: 80   WEIGHTED AVG: 3.82/5   SEASONAL: Special   EST. CALORIES: 270   ABV: 9%
"In May 2009 we brewed a special batch of Old Dipsea Barleywine and aged it for 10 months in 4 Heaven Hill Bourbon barrels. We added a special strain of wild yeast or brettanomyces to further ferment and add complexity. Youll notice an extra fruity character resembling pineapple and a tanginess not found in our standard Old Dipsea. We have bottled 100 cases and wax sealed the crowns."

Editors note: This batch can be identified from the the 2009 Heaven Hill and Old Fitzgerald releases by being released in 2010, being red wax dipped, with a white sticker that says "Bourbon barrel aged for ten months 2009."
2013 vintage - 10.8% abv

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   AROMA 7/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 14/20
blutt59 (6560) - Dallas, Texas, USA - JUN 17, 2010
UPDATED: JUN 18, 2010 Bottle, thanks to bman1113vr, Muddy brown pour with bubbly foam, woody, sweet maple and whiskey aroma, flavors of whiskey, sour caramel, oak and some heat on the finish

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
argo0 (14106) - Washington DC, USA - JUL 1, 2010
Shenandoah Throwdown, 22oz bottle, thanks kmweaver. Clear red-brown body with small beige head. Aroma is moderately sweet, Brett, bourbon, some cherry. Taste is moderately sweet, vanilla/Bourbon, some chocolate, cherry. Sticky medium body, low carbonation.

   AROMA 4/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
crusianbeer (116) - Oregon, USA - JUL 24, 2010
Bottle from the jug in san fran... Pours a nice rich dark brown with less than one finger of tan head. Smells like it is infected, or a sour, whichever is your poison. Hope i am not disappointed in this. Not a huge fan of sours, and this smells like that. Distinct sour cherries. Taste is considerably different from the nose, significantly different. Slight bourbon, nice oak, nice barleywine...just the tiniest hint of sour...just enough to make it interesting. Barely present. Oddly enough, as it sits here, the nose has pulled chameleon on me, cant say I have had a beer like the head goes down, the sour nose is completely gone... Now the nose is bourbon and oak...quick swirl, and sour dominates again. Transformer beers are awesome! Lol.

   AROMA 8/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
corby112 (2804) - philadelphia, Pennsylvania, USA - MAY 16, 2012
Pours a hazy dark plum color with a half finger light beige head that quickly settles into a thin ring. Minimal spotty lacing. Sweet, slightly boozy aroma with a decent barrel presence countered by leathery malt, toffe and dark fruit. Hints of dry oak, bourbon, vanilla and spice followed by notes of dark cherry, plum and grape. Medium bodied with a strong barrel presence that slightly overpowers the other notes. Lots of dry oak and alcohol flavor but not much heat, vanilla or sweet bourbon. Could use more body and bourbon flavor. The barleywine flavor is overpowered with subtle leathery malt, toffee and caramel and theres also a strong dark fruit presence. Becomes more complex but as it warms but is still lacking in bourbon flavor. It is becoming more dry and spicy but still not balanced enough.

   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
Thorpe429 (5035) - , Illinois, USA - DEC 1, 2010
Thanks to psiweaver and hopsbreath for getting me out bottles of this. A: Pours a moderate mahogany with a nice tan head and very minimal lacing. S: Not too much going on here considering how much really should be going on here. A bit of the Brett comes through along with a bit of malt, but not much bourbon. T: Brett comes in a bit, as does the malt. Again, not too much--if any--bourbon character. Not sure if this just isnt well balanced in general, or if its at that point of limbo where the Brett is starting but hasnt brought through enough character to really carry the beer. M: A bit dry and a bit hot. Fairly thick. D: Fairly low. I just cant figure out where this one is going. Luckily Ive got more to cellar, so Im thinking (or maybe hoping) that Im just getting to this one at the wrong time in its development. Looking forward to revisiting this. Serving type: bottle Reviewed on: 09-05-2010

   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
FlacoAlto (4176) - Tucson, Arizona, USA - AUG 27, 2010
A solid pour into my 25cl tulip glass produces a two-finger thick, nicely amber tinged, dark tan colored head. The beer is a dark, concentrated amber color that shows brighter red with flashes of ruby when held up to the light (it also seems to have a touch of haze to it too). Buttery oak aromas mix with mellow funkiness to produce a note reminiscent of overly ripe cheese. Aromas of up front vanillin meld into notes of tart fruit towards the finish; reminds me somewhat of plums and red grapes, or really more of a current like note; if you really dig for it a sort of overly ripe fruit character is noticeable at times, at others I get hints of star-fruit. Big rich aromas of toasted coconut add a sort of candy / dessert like quality to the middle and mixes in seamlessly with the vanillin notes. It is interesting how the varies between smelling of light tart fruit and like very well integrated Bourbon character. The base beer really plays a secondary role in the nose; really only the malt is subtly noticeable with a rich caramel character and some accentuating toasted malt character.

My first sip is sweetish tasting, but quite a bit lighter bodied and drying than the base beer is. The Bourbon barrel at first provides flavors of toasted coconut and vanilling, but finishes with a woody spiciness as well as some oak character that accentuates a warming in the finish. Other flavors of brown sugar baked nuts. Hmm, the finish just had a very strong, really funky Brettanomyces induced flavor that reminded me of a cross between rotting fruit and cheese that is way past its prime; this really dirty foot like note sort of snuck up on me and, completely unprepared for it, it actually had me shudder in revulsion a bit (mostly because it was so out of place with the Bourbon and Barleywine flavors). Fruit flavors of not quite raisins, perhaps some rustic fig notes, tart reduced plum compote and perhaps even some notes similar to quince paste are each subtly noticeable underneath the more dominant Barrel character. The beer has a herbaceous bitterness to it in the finish that was not at first noticed as it was hiding underneath the spicy oak and alcohol notes. Perhaps a touch of cocoa character is contributed by the malt as well as some concentrated brown sugar crustiness and dark, whole grain, molasses influenced bread character.

This is definitely an interesting and complex beer. It is not as Brettanomyces influenced as I was expecting, and even the tartness is a by-product of the Bourbon barrel more than it is from a wild influence. To be honest there isnt enough different from a beer that just didnt age all that well during its time in the barrel; the Brett character really needs to be a lot more distinct and interesting before I would consider this a unique experience. Not bad, but just doesnt resonate; the flavors are actually fairly nice, it just seems to lack a bit in the richness department that it needs to stand up to the barrel influence.

   AROMA 8/10   APPEARANCE 4/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
chibuck (3513) - Chicago, Illinois, USA - MAR 30, 2011
Bottle provided by Agentzero, drank from a perfect pint glass...Medium to dark brown pour, lots of amber though. The head is ok, not much to talk about...The nose is caramel, brown sugar, oak and brett. The brett doesnt add anything to this, seems too forced...The taste is not that good, molasses, burnt sugar and brett. Alex kept saying Dr. Pepper, I get that in terms of the sweet notes. Reminds me of Jackie Os captain barley heart, this is just not as successfully done. Leave the brett out of barleywines, at this one, because it doesnt enhance the experience. Skip.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 13/20
Huhzubendah (3697) - Washington DC, USA - AUG 3, 2012
Bottle shared with Matt, courtesy of Thorpe429. Thanks Mike! A: Hazy, reddish brown color with very little head. The head hastily withers to a thin, wispy layer and leaves virtually no lacing. S: Sweet malts, toffee, alcohol, an atypical scent that must be brettanomyces. I am quite unfamiliar with brett in this context, and find this beer quite intriguing. T: The beer is decent tasting. The flavor is unusual, but not off-putting, like I feared. Of course, its malt heavy with some nice toffee notes. Bourbon comes through in the finish. M: Medium bodied with fairly low carbonation and warming alcohol in the finish. D: A fun and interesting beer. Id have this again. This is a good bottle to share a few ways. Serving type: bottle Reviewed on: 01-02-2011

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 12/20
Fratto (2845) - Arlington, Texas, USA - MAR 10, 2012
Bottle shared at the RBWG in Austin. Dark pour with a tan head. Aroma is wood spice, alcohol, and a little funky yeast. Taste is malty, musty dark fruit, and a ton of wood, light caramel, and alcohol.

   AROMA 3/10   APPEARANCE 3/5   TASTE 3/10   PALATE 3/5   OVERALL 9/20
brokensail (16401) - Dublin, California, USA - FEB 8, 2011
A: The beer pours an opaque mahogany color with almost no head whatsoever. Just some tan foam that forms with the vigor of the pour. S: Butter? Yes, definitely butter on the nose with some sweet vanilla and butterscotch. Some toffee, bourbon, and oak are there and there are some undertones of tart fruits, specifically sour cherries. T: The tart fruit flavors are a bit more noticeable here on the palate. Seems to be mostly sour cherries and plums for the most part. Definitely some caramel and toffee with less butter than was evident on the aroma. Certain some bourbon, vanilla, and oak, too. M: The body is medium with a low to moderate carbonation and an alcoholic warmth/burn. D: Too bad this beer has gone down this road because the "regular" bourbon barrel aged one is quite good. Seems that the bugs that were "added" to this beer have really begun to take over.

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