Avery Dihos Dactylion

From Avery – Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.

Avery Brewing – Avery Brewing – No. 7 In our Barrel-aged Series: Dihos Dactylion – 12 oz. bottle poured into a goblet. 10.74% abv.

Appearance: Pours a fairly clear cloudy rust.

Aroma: Funky sour fruit, acetic yeast. Fermented peaches.

Taste:  Blush wine barrel. Tart vinegar funk and some metallic brett in the finish.

Mouthfeel:  Medium bodied, astringent.

Overall: This beer has a familiar profile to some of the other wine barrel aged Avery Barrel-aged’d beers. Very complex and wine like.