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Review by SAP on 10/19/08  
Score Appearance Smell Taste Mouthfeel Overall Impression Year
72 3 9 13 4 7 2008
Salvation Barrel aged with Brettanomyces added!

Sampled on tap at Avery; October 2008 GABF week:
This is very hazy, with a murky amber color that is topped by a frothy, long lasting, light tan colored head. The aroma is very funky smelling; aromas of sweat-soaked then dried blankets, aged moldy cheese and curing leather are each quite noticeable. There is lots of oak character in the nose that becomes noticeable as my nose gets used to the funk; spicy oak and a slightly buttery-oak note are the most noticed barrel contribution. The base beer really doesn't show up at all in the aroma, the funk and oak are just too dominant.

This is quite dry tasting, but has a solid butyric funk flavor to it that is followed by a lingering oak character and then again by a finish of funk; and this all in the first sip. This is well carbonated and it was served a bit too cold (you would figure the brewery would have there cooler at proper beer serving temperature). Flavors of buttery oak mix with Brettanomyces phenolics that add light touches of plastic, faint band aid and solvent notes (though this has a light effect overall).

As the beer warms a touch of toasty, grassy grain character becomes noticeable. The oak contributes a spicy, tannic, astringent note in the finish, though it is definitely secondary to the Brett character. This is better than the regular Salvation, but it could use a bit more finesse as it is a bit disjointed; perhaps it could use a bit more age to meld things together.

Served In: Flute Glass

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