Jackie O’s Quincedence

Brewed by Jackie O’s Pub & Brewery
Athens, Ohio USA
- Sour/Wild Ale | 57 Ratings |
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.

Aroma
1
2
3
4
5
6
7
8
9
10
Appearance  
1
2
3
4
5
Taste
1
2
3
4
5
6
7
8
9
10
Palate
1
2
3
4
5
Overall
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
TOTAL SCORE   
Comments


Beer Rating Assistance


Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam.

Malt
caramel bread hay cereal chocolate coffee nuts toast roasty

Hops
resin floral grass spruce citrus herbs

Yeast/Bacteria
dough barnyard cheese basement aromas leather earthy leaves

Other
alcohol banana bubblegum butterscotch clove cooked vegetables cough drop ginger licorice raisin rotten eggs soy sauce skunky smoke vanilla woody
Appearance is how a beer appeals to the eye and includes notes on color, the liquid's visual texture and the head -- the beer's foam top.

Color
pale golden amber orange red brown black

Liquid
clear hazy cloudy sparkling

Head
rocky frothy minimal white tan brown
Taste is what can be appreciated with the tongue. It's easy to mistake aromas for tastes -- the tongue only senses sweet, bitter, sour, salt and umami.

Sweet
light medium heavy

Bitter
light medium heavy

Sour
light medium heavy

Other
salty umami
The palate includes touch sensations on the lips, tongue, gums and roof of the mouth.

Body
light medium full

Texture
thin oily creamy sticky slick thick

Carbonation
fizzy lively average soft flat

Finish
astringent bitter abrupt long

Click the descriptors above to add them to your comments.