Oakey Dokey - Catawba Brewing Co.
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Ratings: 3 | Reviews: 3 | Display Reviews Only:
3.53/5 rDev -4.3%
a: deep brown to black in color, with a nice thick coating of khaki head that falls to a thin coating
s: roasted malt notes - dark chocolate, scorched barley - blend with a powerful bacterial sour aroma, some remote glimpses of oak buried underneath the mess, mostly dry, tannic fruit skin, pretty strange - not sure what to think of it
m: carbonation around the light end of moderate, medium bodied
t: lots of dry, roasty porter notes with a full-on sour effect picking up early on the palate and growing towards the finish, dark cocoa bean, heavily roasted malt, most sugars have been taken up by the bacteria, leaving things quite dry, ends with a dominant sour note clashing with the lingering roast character
o: this one doesn't sit well with me - the sour doesn't play nicely with the base style...big tart flavors and dry roast ain't so great together, it's interesting for about half a glass and then kinda tiresome, no bacterial nuances shine through - just the sour effect, porter doesn't seem to be a style that would lend itself well to this treatment - so I'm assuming that this was a mistake they kinda ran with
growler from Bruisin'
06-14-2011 04:28:21 | More by blackie
4/5 rDev +8.4%
A: Pours a dark brown with some reddish tint around the edges and two fingers of beige head. The head retains well in a fairly dense cap with some lacing.
S: Some roasted malt aromas here, but fairly subtle next to the sour aromas. The vanilla from the bourbon barrels along with the sourness gives it a bit of a yogurt aroma. There are also oak and bourbon notes, but balanced with the other aromas.
T: Creamy sour and tart flavors at first, also reminiscent of yogurt. Subtle vanilla, oak, and bourbon notes follow, not overwhelming the other flavors. The roasted malts come out in the aftertaste.
M: Medium body and carbonation, this beer is creamy at first with a spritzy finish.
O: A very interesting, but good, beer. One of the most unique beers I've had, but the flavors manage to work well together. I first had it on tap at a festival and enjoyed it enough to pick up a growler.
06-08-2011 20:17:13 | More by n2185
3.55/5 rDev -3.8%
On tap at Monk's Cafe, upstairs bar, Asheville, NC. Served in a pint glass. I absolutely had to get this ... Catawba's regular porter, aged in bourbon barrels in the open? A sour bourbon brown, from NC? Insanity.
Appearance: Pours an inky brown, topped with one finger of dull tawny head. The retention is sub-average, but that's to be expected with the barrel aging, and it fades quickly to a thin dusting and a thinner collar. Minimal stick on the sides of the glass, though that leaves a little to be desired as well. Carbonation is faintly visible, but is clearly not that assertive.
Aroma: Sour milk and Cabernet are the two dominant notes here. Faint sour cherry and cocoa notes are present in the background, and together the suggestion is what you would expect - a toasty and mildly fruity porter, aged in oak and soured. Very funky.
Taste: Coffee and toast base is strong here, and I remember how I love the base beer in its un-soured, un-barrel aged state. The lactose notes are also very strong, sour, but more tart. Faint bourbon roams freely here, though it is washed out a little. The "body" of the flavor profile is fairly neutral, really, covered up by a whitewash of milky sour notes, slight earth, and spice. Slight wine-like notes emerge as it warms, mingling with vanilla and barrel notes. Diacetyl, toffee, and a slight nuttiness wraps things up.
Mouthfeel: Bigger and bubbly than it appeared, though part of that could be definite thinning contributed by the souring and barrel aging. Enamel-stripping, yet somehow doesn't come across as overwhelmingly sour.
Drinkability: Well this is messed up. Yet I still came back for more. First, at 6.0%, it's not terribly overwhelming in the alcohol department, which is good, because it's certainly overwhelming in most other departments. That's not to say this one is "intense" and over the top and overly flavorful ... but it was definitely "big," if that makes sense. Sour milk keeps coming back to mind as a descriptor, and anyone who's ever had sour milk knows, sure, sour milk is sour, but there's also a large, watery palette that sour milk does its thing on ... that's what I really got out of this beer. Hell, I don't even know if this technically qualifies as an Oud Bruin, but I think it does, so I'm going to keep it. Just a terribly odd but also oddly enjoyable/unique brew.
11-18-2010 18:40:38 | More by CrellMoset
Oakey Dokey from Catawba Brewing Co.
- out of 100 based on 3 ratings.