BEER RELEASE ALERT: Avery Dihos Dactylion
Friday, February 25th marks the release of Avery Brewing’s 7th Barrel-Aged Sour Ale in their Barrel-Aged Series. If you were a lover of Depuceleuse (#4) Quinquepartite (#5), and Margarete (#6) make sure you get your hands on a bottle of this. The brown ale is aged in Cabernet Sauvignon barrels using Brettanomyces yeast, Saccharomyces yeast, Lactobacillus and Pediococcus. The release party at Avery will have just over 248 cases (bottled 2/11) and a limit of 6 bottles per person. Yours truly had a sample of it and it’s a tasty sucker. At 10.74% ABV, it’s nutty and warming with that sour bite of berries, but rounded enough that it’s not too much of a palate wrecker. The Cab barrels added great flavored oak taste, texture, and color. Avery has restructured its release to have everything open in the tap room on Friday the 25th. Whatever is left-over, they will judge who will receive the remaining bottles.
Now, why Dihos Dactylion? Dihos (pronounced without the h) is “a word to describe a certain stereotype” and Dactylion is the tip of the 3rd finger (middle finger, if you will). So giving the bird to the typical stereotype would summarize it well. This seems about right, since depuceleuse means a woman who deflowers a man. And Dihos Dactylion has the attitude to match the name.
The history of the Barrel-Aged Series brews is that they’re crafted on a “one-and-done basis; brewed once and never again.” and sold as limited released to best shops and bars nationwide. The brews are named and released in honor of a brewer leaving. Beer News snagged the beer’s brewer description as:
“Mumbles. Squints. Tie-dye V-necks. Popped collars. Moccasins. Marlin Shorts. Vermont. Was a butcher, then a brewer, now a quitter. We’ll miss you, man!”