Avery Depuceleuse

Avery is one of my favorite Colorado brewers. They make great standard beers available in six packs, great large bottle higher abv beers, and lastly they have started releasing an outstanding series of barrel aged wild ales. The first of these was released almost a year and a half ago. In Houston it was only available in bottle at a bar (you couldn't buy them at stores like Spec's). Since then all the other ones have been available at your local craft beer carrying store. Each of these beers are incredibly unique, aged in different barrels, different base styles, etc. The latest of this series Depuceleuse,(say that three times fast)is an ale brewed with 100% Brettanmyoces, sour cherries and aged in Red Wine barrels.
The Beer: This one weighs in at a hefty 9.5% and pours a ruby reddish brown with a thin white bubbly head. THe nose is sour, tart, oaky, funky, with some almost wine-ish notes. The immediate impression is an effervescence with a dry finish. More sips reveals a sour funky barnyard flavor, sour cherries, vanilla, sweet malts. With the good level of cabonation one can imagine a funky cherry-vanilla cola. At times its mouth puckering sour but at the same times it's not completely over the top. As it warms you get notes of tobacco, dark fruits. Throughout it all it hides its alcohol very well. Its sour, its funky but there is a nice balance to it that makes this beer appealing. This one gets an A- from me. Lots of love from the BA folks as well.

My trip to Colorado

I stated a couple of weeks ago that I had the opportunity to head to Colorado for a special family occasion. However, while there I was able to visit a couple of breweries just as I always try to do when heading to CO. Instead of writing my traditional: this is what I did, this is where I went etc...I want to take this post in a different direction. I want to discuss the breweries I went to and what I saw, but I want to put it into context as a comparison of what is wrong with Texas law's and how its hurting Texas Breweries, the Texas Economy and yes, even Texas Tourism. The best part? Its an easy fix.

During my visit, I headed up to Boulder to visit some breweries. We hit two that got me thinking about this post, and it's those two that I want to discuss. Both are very different, but very applicable to the Texas brewery scene.

The first Brewery we went to was the great Avery Brewing. Before heading to the tour, we stopped by the tasting room. It was pretty full of customers on a Sunday afternoon. Some seem to be spending the day playing games, drinking one of the many beers on tap, and just hanging out. Others were, like us, there for the tour. It was here that I got a chance to taste Avery's new barrel aged beer Depuceleuse, aged in Zinfandel barrels (I was also able to pick up a few bottles). After a few more tastings and a pint for the road, it was off to the tour. The first stop along the tour was the Mash Tun and Fermenters. I was absolutely shocked by how small Avery brewing is. A single tiny mash tun and not that many fermenters; each much smaller than anything that Saint Arnold's has. When I asked our guide how big Avery was, they replied that they just passed Microbrewery status (15,000 bbls) and are now around 18,000. This is much smaller than I expected Avery to be, but am still pretty happy that we are able to get so many of their great beers in Houston. After the mash tun and fermenters, we headed to the bottling line. Again, this was a pretty small operation and, along with their labeling machine, is run by 2 or 3 people. After the bottling line we headed over to the barrel room. This was absolutely the highlight of the tour. The barrels were floor to ceiling with many different labels. Some originally held Rum, Whiskey (CO local Stranahan's), different types of red wine, and different types of white wines. Many of these barrels had white sheets of paper on the front that carried the history of the barrel and what had been in each one, along with owner, Adam Avery's, thoughts on the beer that was aged in side. It was also in this room that I received the inspiration to write this post. I asked our tour guide about the size of the brewery, and how they planned to expand since they were basically land locked in an industrial complex. The tour guide said that by using the money they make in the tasting room: proceeds from selling bottles, merchandise, samples, and tastings, they were going to be able to buy a place and custom build a brewery in the future.

Compare this situation with that of Houston's own: Saint Arnold's. How were they able to build a new brewery? Obviously not by tasting room sales of beer, but more than likely by their contract brewing agreement with BJ's Brew Pub. This contract has probably allowed Saint Arnold's a much higher in-flow of capital than would otherwise have been possible.

The second brewery we went to was brand new and very tiny: Asher Brewing Company, Colorado's first all organic brewery. Another small brewery tucked into an industrial park, but when I say small, I mean teeny tiny! When you entered the door you came face to face with the bar, a small sitting room to the right, a few taps behind the bar, and then a door leading to the brewery itself. I asked the brewerr, who happened to also be manning the taps, if I could take a step back. I headed through the door. I saw a mash tun and a couple of fermenters among other things, and that was it. No bottling line or anything. I came back to the bar, and ordered a sampler of their beers - A wheat, IPA, DIPA, and Green Monstah (strong Ale). While I wasn't a huge fan of the wheat beer, the other 3 were very good. Extremely hop forward, with the Monstah having a wonderfully balanced maltiness. After ordering a pint of the DIPA, I took a seat at the bar and spoke with the brewer for a little bit. Currently they are keg only, but are using the proceeds from their tasting room and selling to local bars to purchase a bottling line (which they were going to be doing in short order). This brewery is only 3 months old, and already were able to see a huge benefit from their tasting room. While I was there, 5 or 6 people came in to sit at the bar and drink, and a couple of folks came in to fill some growlers to take home.

Now compare this scenario with that of new upstart Austin Area brewery Jester King. These guys are making some killer beer, but to start their brewery up they had to raise tons of money. They couldn't rely on starting as small as Asher brewing and use things like a tasting room to build up funds.

So what simple things could Texas do to help our local breweries?

1) Allow breweries to operate like a bar. They don't have to serve food, but wouldn't it be great to stop by a brewery on the way home from work and have a couple of extremely fresh pints? If they wanted to, they could offer chips and nuts, but you don't need to do much more than that. Neither Avery or Asher did and I would say they were very successful in getting folks in for a pint now and again.

2) Allow breweries to sell their beer on site. Imagine being able to go to a tour of the brewery and pick up a six pack or bomber of special beer to go. This is something that has been in work for many years and hopefully this next attempt it will pass. Not only does this help the breweries, regardless of what you may hear, it doesn't hurt distributors for a couple of reasons: 1) The beer breweries sell is not at a discount. Just like wineries, they do not undersell their sellers. Ask CO, CA, or OR distributors and see if they have been hurt by breweries selling some beer on site. The answer is a resounding NO. 2) By not underselling their beers, the breweries are able to get a higher percentage of profit off of those beers, which increases profit margin.

3) Allow breweries to sell Growlers to go. This works similar to allowing them to sell six packs, but also allows a customer to get something that may be offered keg only. There are some breweries in Texas that are keg only, like Live Oak, that would benefit greatly from this for the same reasons as mentioned above.

By doing these thing's how does it help Texas? States that have a strong microbrewery culture also have a strong culture of beer tourism. By making it easier for craft breweries to succeed, you help the economy and tourism. For example, I can go to the Denver area and hire a Brewery guide that will take me to dozens of area breweries, allowing me to pick up some special beers along the way. The same goes for places like San Diego and Portland. Look at Austin! There are many area breweries and more (like Jester King) on the way. Imagine a beer bus type of touring van that took folks from out of state to local breweries, allowing them to buy some beers, take them back to their home state, and talk about how great Texas Beer is. This brings even more folks back into the state, starting the whole process over. Texas has done an outstanding job of supporting the wine industry, and wine tourism has brought a ton of money into this state. When the economy is hurting, and taxing things left and right isn't the answer, shouldn't the state stand by the craft brewer's and at the same time bringing more money to the state coffers?

Avery Black Tot

Boulder based brewing company Avery Brewing is widely known for producing outstanding beers. Not only do they have a solid line of beers available in six packs, but there big bottle series like the Reverend, Salvation, Hog Heaven, Czar, as well as their great beer they collaborated with Russian River on: Collaboration Not Litigation, are all top notch beers. In the last year they have developed a barrel aging program, releasing small batch beers, of differing styles aged in different types of barrels. Some of these barrels contained rum, zinfandel wine or whiskey. The first release of this series was the funky Brabant No 1, followed a few months afterward by Sui Generis. The next release was this ale dubbed the Black Tot, an Imperial Oatmeal stout aged in Giddings Rum casks (they've since released a 4th barrel aged beer).

The Beer: This one weighs in at 10.0% and pours a pitch black with a thick head of dense dark tan colored foam. The nose is of oats, molasses, chocolate, coffee, figs, and raisins. The mouthfeel is medium bodied, slightly thinner than expected. Notes of chocolate, coffee, espresso, some acidity at the finish. Vanilla, a light oakiness and some licorice notes. A very complex ale that starts to show some slight funky tanginess brought forth from residual bacteria growing the rum casks. This tanginess gives the beer a presence of sour cherries covered in dark chocolate. This is a wonderful beer, and might be my favorite of Avery's barrel aged line of brews. This one gets an A- from me. Here's what the folks at BA think.

Avery Sui Generis

Avery brewing out of Colorado has a growing reputation for not only their solid line of beers, but their exceptional special release beers. Beer's that I've enjoyed like their Anniversary Beers, Collaboration Not Litigation, and Maharaja one of the best DIPA's around. Recently they have gotten into barrel aging certain beers, the first of these was Brabant No 1, and exceptional brew aged in Zinfandel barrels and made with two strains of wild yeasts. Their second beer from this series was released during Great American Beer fest. Only 138 cases were made and they were only available in the Avery Tap Room. Unfortunately the release day was the day before I arrived in Denver for GABF, lucky for me though a friend from Houston arrived early and picked up a bottle for me. So what is this beer? It is a blended barrel aged sour ale. Ok so what does that mean? It's a beer brewed with 1 special yeast and two different bacteria including Brettanomyces, lactobacillus and pedicoccus, respectively different batches are aged in different barrels and then blended for the final product. 20% aged in Cabernet Savignon, 35% in Chardonnay, 13% in Port Barrels, and finally 13% in Bourbon barrels.
The Beer: It weighs in at 10.2% and pours a hazy orangish brown with a thick dense head of foam. The nose is funky, sour, tart, notes of vanilla and oak. This is a full bodied beer, tart, sour, oaky, vanilla, winish notes. Its all here, warming to oak and bourbon, sour cherries, slight portish notes. A predominant flavor is cherries its reminiscent of a Manhattan with the flavors of bourbon. Tons of lacing here. More flavors coming through, green apples, tart, bready, figs and port, wine and cheese, earthy. Wonderful beer that with each sip and each sniff more flavors are brought forward. Yes its sour, yes its tart, there is no doubt that this is a sour ale, but there is so much more that it becomes balanced to me, hiding the alcohol relatively well. This is an absolutely wonderful beer that gets an A from me. Here's what the folks at BA think.

A couple of Anniversary Brews

One of the neat things that a lot of brewer's do is releasing special Anniversary beers. These releases usually take one of two forms. The first is releasing a special beer around a significant anniversary (5th, 10th, 15, etc). The second is releasing a special beer every year around their anniversary. Today I'll be posting on two beers one from each of the above categories. Both are from Colorado.
Avery Sixteen: Avery has been releasing an anniversary beer for the past few years, each one being a different style. This year the style is a Saison which frankly is a perfect summer beer. This one weighs in at 7.69% and pours a very pale light yellow with a thin head. Before I forget I should mention that this ale is made with jasmine, peaches and honey. The first whiff brings the honey, floral and fruity, peaches and jasmine are all there. The first sip reveals a vibrant mouthfeel that sparkles across the tongue. The initial flavor is honey then some fruity esters flavors, notes of candied sugar, and peaches. A little on the sweet side, but with food this was a winner. I served it with a basil, tomato, mozzarella pizzeta. The sweetness of the beer counteracted the acidity of the pizza very well. I enjoyed it, this gets a B from me. Here's what the folks at BA had to say.
Great Divide 15th Anniversary Ale: This comes from the first category, the first anniversary ale for Great Divide to celebrate a huge milestone, 15 years making good beer. This particular one is a souped up version of their flagship Denver Pale Ale aged with American and French Oak. The beer weighs in at a hefty 10%. The beer pours a dark copper with a thick taupe colored creamy head. The nose is very woody. The first whiff reminded me of walking into a winery's cellar with all the wooden barrels aging red wine, it musty, oaky, earthy, then some hops, caramel show up. The mouthfeel is creamy, caramelly malty, oak, vanilla, a more subdued hop profile. More earthy than citrusy. However at the finish long after the beer has faded there is a nice hoppy resinous flavor. As it warms the rich woodiness really starts to show up, notes of bourbon, and vanilla show up creating a luxurious sipping beer that would go amazingly well with strong cheeses particularly of the blue kind. Initially I wasn't too high on the beer, but as it opened up I really started to enjoy it so much so that I plan to age it a bit to see how it develops further. This one gets a B+ from me. Here's how the folks at BA see it.

Avery Brabant No. 1

If you've been following my twitter feed you know that I made my way to Houston's Flying Saucer for a very special beer this past Friday: Avery's Brabant No 1. This is the first in a series of beers that Avery brewing will be doing. Each beer will be unique and barrel aged. This one is definitely an anything goes kinda beer. A beer made with two strains of Brett then aged in Zinfindel barrels for 8 months. You can see why I was excited to try this beer. First though a note on what a Brabant is. A Brabant is a work horse and is also called the European Belgian horse. Looking at some of these pictures, one could just imagine a slew of these magnificent animals carrying a wagon full of Belgian ale through the streets.
The Beer: This came in a 12 oz bottle and weighs in at 8.7% abv. It pours a deep dark brown almost black color with a thin taupe colored head. My first impression was "wild and funky". There are yeasty bretty notes in the nose, barnyardy, sour cherries, then finally roasted malts, raisins and even figs. My friend who was with me said it reminded him of being back home in Iowa. The mouthfeel is thick, tart and sour cherries. Horsey. Its rich, there is a wave of malts and raisins, figs and a bit of oakiness underneath the funk. Its actually surprisingly smooth finish. As it warms notes of sour bitter dark chocolate come out. Then may be one of my favorite Brett beers. This is not a beer for the faint of heart, for someone just getting into craft beer, its an acquired taste to be sure, but once you acquire it, its amazing. This is a beer that if presented to one who knows only BMC it would blow their minds. It shows everything a beer can be, and how amazingly complex it is. Its solid and gets an A- from me. Here's what the folks at BA had to say.

Collaboration not Litigation

Its seems I've had more and more collaboration beers, those beers that offer a taste of a beer made by two different breweries. This beer Collaboration not Litigation is a joint effort of Avery Brewing and Russian River. This is batch 3.
The Beer: This beer weighs in at 8.97% and pours a cloudy brown with a tan colored head. The nose is fruity, yeasty, grapes. The mouthfeel is creamy, and is effervescent, white grapes, candied sugar, smooth, yeasty, biscuity with a slightly sweet notes. Pears and honeysuckle finish this beer out. Very good. This one gets a B+ from me.

Avery Hog Heaven

I've had this beer once a long time ago on tap and I loved it, shocked by the hops from a barleywine. Its a year round beer from Colorado brewery Avery Brewing, but for whatever reason I've always found something else to pick up first before reaching for this barleywine. Well last week I saw it and couldn't resist its temptation.
The Beer: This barleywine weighs in at 100IBU and 9.2%. It pours a hazy brown with a thing taupe head. Malts (surprisingly) hoppy, sweet caramely. Mouthfeel is creamy. There is an abundance of grapefruity hops, and earthiness as well. A lot of citrus peel on the finish. This beer is as much of a DIPA as it is a barleywine. There is some malt notes it was my initial impression as I first sipped before the wave of hops comes crashing down on your tastbuds leaving one with that as the only impression. Very good beer, gets a B from me. Here's how the folks at BA feel.

Avery Ale to the Chief

The Democratic National Convention ended last week and this week we're already in the middle of the Republican one, so yes dear friends we're neck deep in political season. As you all know the DNC was held in Denver, home (or near) many a craft brewery. Many of these folks made special beers for the event, but Avery Brewing went a step further and made one to celebrate the political season as a whole. They also made enough to bottle and distribute around the country. But unlike the Maharaja its not an Imperial IPA, but a Presidential IPA (PIPA?).
The Beer: This one weighs at 8.75%, much lower than their DIPA. It pours a cloudy amber with a thick white head and plenty of lacing. Hops, grapefruity and earthy, on the nose, with not as much malty smell as the Maharaja. The mouth is thick and creamy, with hops up front and spiciness and again not as much malty character. This is much more of a straightforward hop bomb. One of the more interesting characteristics was the spiciness of these beer, it was pretty intense white pepper notes among other things that I couldn't place. It added a different flavor profile than what I'm used to, it was rather pleasant though. There's also some citrusy bitterness, that along with the hoppy resin really saturates ones mouth. Even with all this intense character it went well with our dinner of hatch chili turkey burgers on ciabatta bread with fried potatoes. It was a good match with the PIPA really standing up to the spice and even helping reduce the intensity of the spice on the tongue. All in all this is a fine beer, while not as good in my opinion as the Maharaja, its pretty close. This one gets an A- from me. Here's what the folks at BA had to say.

Avery The Maharaja

After my recent binging on German style beers, I've gone back to something that is definitely American in nature, BIG and Powerful Imperial IPA's. This one in particular is part of Avery Brewing's Dictator series (of which the Kaiser is also a part of).
The Beer: This one weighs in at a powerful 102 IBU's and 10.2 % abv. It pours an orangish amber with a thick white head that sticks around, sliding down the glass leaving a thick resin of lacing. The nose is unsurprisingly massive hops. I could smell the grapefruit as soon as I started pouring the bottle into the glass. There's also some candied apricots and mild notes of malt. The mouth is more of the same. Lots of hops, grapefruit, and some piney qualities as well. The mouthfeel is thick and creamy a little bit resiny. What makes this beer great though is its malt. This is a incredibly well balanced DIPA. With nice malt backbone that keeps this beer from being overly astringent. My wife who dislikes most of the DIPA's that I love really enjoyed this one due to its maltiness. Avery has made a very drinkable DIPA. Well rounded with not a lot of alcohol burn, just enough for you to know its there. A great DIPA, this one gets a strong A from me. Here's what the folks at BA had to say.

Avery Kaiser 2008

Yes I know its Mid-August and the last thing it feels like here in Houston is Fall, but that doesn't stop brewers from getting an early start and releasing their Octoberfest beers. This fall style beer is one of my favorites, and this Imperial version from Avery brewing has been a solid one in the past. I've tried their previous versions and posted them here and here.
The Beer: This one weighs in at 10.03% which is higher than the previous two years. The beer pours a reddish orange color with a thick white head. The nose is rich and malty with notes of caramel. The mouth is very malty up front with a bit of alcohol burn mellowing into a nice rich sweetness, notes of caramel and earthy hop notes finish it off. For a big beer this is rather drinkable, mellowing out the richness of last years. Even with a bit of alcohol burn this one gets rated higher by me, give it a B+.

Collaboration NOT Litigation

I'm a pretty big fan of Avery Beers, and I wish I could have a taste of a Russian River Beer, but this will have to do. What's become a yearly release this beer combines both Avery's beer called Salvation as well as Russian Rivers beer of the same name. Last year's was pretty dang good so I was excited to see it on the shelves of my Central Market.
The Beer: The beer weighs in at 8.72% and pours a hazelnut brown with just a little taupe colored head. Very cloudy. Fruity, yeasty, white fruits, peaches, apricots. Low hop profile, sweet malty flavors in the mouth. Very much a Belgian as are their two namesakes. Some strong alcohol notes, but they actually add to the flavor not detract.. White grapes explode on the tongue. Really this is just an amazing beer, so much flavors and so many layers, I just can't place it all. Great Beer, this one gets an A+!

Avery's Kaiser Imprerial Oktoberfest Lager 2007

I know its only September, but this will be my last Okotoberfest Beer post for a while (more on that later today). Ever since the Oktoberfest beers started showing up at my store, I have been looking forward to seeing this beer in particular on the shelves. I had it last year and really enjoyed it. So how was the consistency between years you ask?
The Beer: The beer weighs in at a powerful 9.37%, slightly more than the 9.1 of last year. It pours a nice orange amber, with a foamy quarter inch creamy head. The nose is full of malt, caramel, some floral hops, roastiness. The mouth is incredibly complex. It starts with some malty sweetness, then there is some hits of hoppy bitterness and spiciness, before ending with a creamy caramelly sweetness. Just a very multilayered beer. Its rich, very rich. As the beer warms, you get more and more caramel sweetness, maybe a little too much. The richness of the beer, more than the alcohol is the reason why I don't think I enjoy much more than a glass. A fine beer, just a little too rich for my tastes. I'd give it a B. Here's what the folks over at BA had to say. (note that they do not break their tasting notes into separate years).

Avery Fourteen

Avery brewing is a very nice little brewer from the big Colorado. I have tasted and enjoyed many of their brews in the past. From the big bottle Collaboration ale, to the small but powerful Mephistopheles, they are all unique beers. This particular beer is a celebration of their 14th anniversary. The last few years they have been putting out anniversary beers, the 12th was a Saison, the 13th was Weizen Dopplebock. The style this time around? They leave it up to the drinker to decide.
The Beer: The beer weighs in at a potent 9.46% alcohol and 60 IBU's, a note on the label says that its dry hopped. Pours a rich dark brown with a cappuccino colored head. Molasses, raisins, hops in the nose. The mouth has notes of coffee and chocolate covered raisins and finally a note of figs up front with bitter hops showing up near the end. It keeps the beer smooth with a thick mouthfeel. A very rich beer, you can feel the hops, but they aren't overpowering the malty sweetness up front helps balance it out. The over all alcohol while not noted in the taste is definitely felt as you drink it. A very nice beer. One that I would grade a B+. Now as for the style, while it definitely doesn't fit any one style the nearest I could come to is an ultra hoppy Scottish Ale (maybe an ISA - Imperial Scotch Ale?). To each its own. The folks over at BA call it a strong Dark Belgian Ale. To each their own I guess.

Avery Mephistopheles

Avery is known for making some pretty extreme beers, and they usually make a series of them. From their Dictator series to their Demons of Ales they make uniquely great beers some that I have tasted before. Mephistopheles is part of the Demons of Ales beer, along with The Beast, and Samael (which I tasted previously). This particular beer is an Imperial Stout.
The Beer: The beer weighs in at a stout (no pun intended) 16.03% and pours an inky jet black capped by the darkest brown foamy thick head that I have seen. The nose is of raisins, rum, hops, coffee and just a bit of astringent alcohol. The mouthfeel is thick and chewy, good carbonation, toasty and oaky, coffee, chocolate, raisins, with a bit of that rummy taste showing up as the beer warmed. Not much of that espresso bitterness that I was hoping for though, but on the upside not an overt amount of alcohol taste either. If I could compare it to one thing it would be a dense double dark chocolate coffee cake. Pretty nice beer, here's what the folks at BA had to say.

Collaboration Not Litigation Ale

I first heard about this unique beer while reading a review of it over at Hedonist Beer Jive. By unique I mean that this ale is not one beer, but actually two different beers blended together. This of course is where the name comes in. There are two craft breweries with a Salvation Beer. One is from Avery and is a Belgian Golden Ale, the other is from Russian River Brewing and is a Strong Dark Belgian beer. The litigation portion of the story goes that instead of filing a law suit over who is the true Salvation beer the two beer makers joined up and created a unique blended beer. Brewed and bottled at Avery, the Russian River Brewer flew out to Colorado, brewed his beer there just as he does out in California.
The Beer: The beer comes in a big bottle format and weighs in at a nice 8.99% alcohol. It pours a cloudy brown hazelnut color with a thin taupe colored head. Raisins and spicy fruit on the nose, yeast breadynessPublish. A creamy thick mouthfeel, bananas and bread on the tongue. Low carbonation causes the beer to sit and coat the tongue. Very smooth, with very little alcohol flavor showing up. Very rich, very nice. Jay over at HBJ gave the beer a 8.5 out of 10, I'd say that's about right, here's what the folks at BA had to say.

Avery: The Kaiser Imperial Oktoberfest

My latest excursion into the world of Oktoberfest beers came in the form of a BIG beer from a great Colorado brewery. I have spoken a couple of times in the past on Avery Brewery so you can check out that here. I have also spoken about the Oktoberfest style here. I will make a note that as it always seems, since its called Imperial, it is usually slightly more hoppy than the original and a lot more alcohol.
The Beer: Pours an orangish brown almost amber liquid in the glass capped off with a pillowy creamy head. The head dissipated over time leaving copious amounts of lacing. The nose is malty with just a bit of floural hops, some honey and raisiny scents as well. The mouth has more sweet caramel and roasted hops with a bit of hop bitterness and some alcohol burn on the finish which isn't too suppressing as the beer weighs in at 9.1%. The beer was very creamy, very nice, and very smooth. Here's what the folks at BA had to say.

Avery The Reverend

This Big Beer is the last of the beers that I picked up a couple of weeks ago at the downtown Super Spec's. I have posted a couple of times about Avery beers in the past so if you want to know about more of their beers you can look here and here.
The Style: This beer is a Belgian style Quadrupel Ale. As with most Belgian ales this is a trappist brew with greater strength than its dubbel and trippel siblings. Usually a darker beer, full bodied with rich malt flavors in abundance. Can be a little sweeter with low bitterness and often higher in alcohol.
The Beer: As mentioned before this came in a Big beer format and is actually named for one of the Avery Brewer's grandfather who was an ordained Episcopal preacher. The beer contains Styrian Goldings hops and various amounts of Malts: two row barely, cara 8, cara 20, caramel 15L, caramel 20L, and Belgian special B. The beer weighs in at 10.0% so its definitely a sipping beer. As is typical I used a chalice shaped glass for this tasting. It poured a reddish copper color with a nice thick head that after a bit of dissipating tended to stick around. Some floural and banana scents in the nose. A nice malty balance in the mouth with low hop bitterness and some more of those banana flavors throughout with a tang of citrus peels. A slight burn of alcohol in the aftertaste, but I don't tend to mind that much as long as its not overpowering which this wasn't I find it adds a little complexity to the aftertaste. There are also hints of spice maybe coriander type flavors. I really enjoyed this beer, here's what the folks over at BA had to say.

Avery Samael Oak Aged Ale

Again another brew that I picked up at my run to the Big Spec's Superstore. I have mentioned the Colorado brewer Avery in other posts. So I will skip my usual review of the brewer.
The Style: This is an American Barley Wine. Traditionally Barley Wines are high alcohol wines that are incredibly complex. Full of malt flavors it was originally called Malt Wine in London. They have been called everything from October Beers to Malt liquor (no its not what you think), however by the early 1800's the term Barley wine stuck. In the old world sense a barley wine is top fermented ale with an alcohol content somewhere between 8 and 14%. These are age worthy beers, beers that can be laid down in the cellar for a few years. Of course American Barley wines are slightly different than their old world counterparts. Usually Barely wine is made as a special brew (think Winter Warmer). Most American Barely Wine is not as age worthy as their British counterparts, but instead are much more drinkable at an early age.
The Beer: On to the good stuff. The beer is packaged in a single 12 oz bottle (no six pack here) with a black label and a menacing winged demon on the front after all as the label says Samael is the prince of Demons. The beer weighs in at a very HEFTY 14.5% alcohol. It pours a goldenish brown in the glass with a thin line of foam that quickly dissipates and minimal lacing. Little carbonation as is traditional. There is some floral scents and some malty sweetness in the nose along with some oak as this beer is aged with oak chips. In the mouth there is plenty of alcohol (maybe too much). Not a lot of balancing bitterness, just a lot of malty sweetness and alcohol. The fruitiness of the malt adds some complexity though. As it warmed it reminded me of a cognac in its complexity. While not my favorite beer due to the incredible sense of alcohol in the mouth, I can appreciate the art of the brewer in the making of this beer. This is what the folks over at BA had to say.