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Saboteur - Odell Brewing Company

Not Rated.
SaboteurSaboteur

Displayed for educational use only; do not reuse.
BA SCORE
87
very good

280 Ratings
THE BROS
97
world-class

(view ratings)
Ratings: 280
Reviews: 142
rAvg: 3.88
pDev: 14.95%
Wants: 112
Gots: 63 | FT: 5
Brewed by:
Odell Brewing Company visit their website
Colorado, United States

Style | ABV
American Wild Ale |  10.00% ABV

Availability: Limited (brewed once)

Notes/Commercial Description:
This beer is retired; no longer brewed.

No notes at this time.

(Beer added by: Oxymoron on 04-23-2010)
Beer: Ratings & Reviews
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Ratings: 280 | Reviews: 142 | Display Reviews Only:
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4/5  rDev +3.1%

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4/5  rDev +3.1%

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4/5  rDev +3.1%

djrn2, Dec 13, 2011
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4/5  rDev +3.1%

poppyjohn, Jan 21, 2012
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4/5  rDev +3.1%

Auror, Sep 05, 2012
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4/5  rDev +3.1%

t0rin0, Dec 03, 2012
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4/5  rDev +3.1%

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4/5  rDev +3.1%

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4/5  rDev +3.1%

jtrockchalk, Nov 19, 2011
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4/5  rDev +3.1%

morningthief, Oct 13, 2012
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4/5  rDev +3.1%

Pencible, Feb 11, 2012
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4/5  rDev +3.1%

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4/5  rDev +3.1%

vobr0002, Jan 29, 2012
Photo of spoony
4/5  rDev +3.1%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4

From a 750 ml into a tulip.

A-The bottle opened with a pretty significant pop of the cork, but the beer (thankfully) didn't gush on me. Still, this brew proved difficult to pour without massive amounts of foam. Once things settled a bit, I was looking at a dark, dark brown beer that was nearly opaque. Just a slight hint of red. The foam was mocha-colored.

S-The beer gave off a funky, earthy, tart aroma of oak, vanilla, cherries, and a little brett. Fair amount of wood here.

T-The taste was earthy, mild malts combined with oak, leather, vanilla, raisin, and a touch of tart cherry. The alcohol was well-integrated and a bit herbal in character.

M-The beer was pretty smooth drinking and medium in body. Carbonation was noticeable, but not dominant.

O-I liked this brew. It was a unique combination of flavors and feel with little bits of brown ale, quad, and american wild ale all mixed together. Fortunately, I think the combination worked out to produce a tasty beer.

spoony, Dec 16, 2012
Photo of imperialking
4/5  rDev +3.1%

imperialking, Dec 01, 2011
Photo of dpnelson1978
3.98/5  rDev +2.6%
look: 4.5 | smell: 4 | taste: 4 | feel: 4.5 | overall: 3.5

750ml bottle into glass tulip.
55°F

A: Deep brown body with garnet edges topped with a thick creamy head of moderate retention that leaves little lacing, and a thin creamy cover.

S: Chocolate and coffee notes with just a hint of funk. Little hop character. Very intriguing.

T: The funk is more forward on the palate, but very subtle. The malt is subdued but lends an unassuming sweetness and coffee character. The booze is unmistakable, and probably a bit too strong, but would probably mellow with age.

M: Medium body, medium carbonation. Very smooth. Almost perfect.

D: A bit too boozy to be highly drinkable, but the flavor profile works great. This would compliment a juicy steak like a dream.

O: Fantastic beer. Best offering I have tasted from Odell. I plan to put some of this away to see how it ages.

dpnelson1978, Aug 25, 2010
Photo of ChBass
3.98/5  rDev +2.6%
look: 4 | smell: 3 | taste: 4.5 | feel: 3.5 | overall: 4

Got a bottle from Goebel's in Wichita.

Beer is a near-pure clear brown with orange highlights. Heavy, heavy lacing sticks all around the glass. Nice looking beer.

The nose is that of a yeasty brown ale, with hints of plum. very little hints of Brett in the subtle smell.

The taste is sweet with some roasted malt & dark fruity flavors, followed by the oak barrel, and finishing with the clean tart provided by the Brett. It's a 3-act play: Brown Ale, Oak, Brett. Higher points simply for its complexity.

Mouthfeel is nice & light, with considerable carbonation, but nothing special.

Overall, I'm liking this beer more and more as the bottle goes on, but hopefully that's not from the 10% ABV... Good, complex beer with a subtle use of Brett.

ChBass, Feb 29, 2012
Photo of Gueuzedude
3.98/5  rDev +2.6%
look: 4.5 | smell: 3.5 | taste: 4 | feel: 4.5 | overall: 4

A vigorous pour into my large Tripel Karmeliet tulip produces a four-finger thick, nicely amber tinged, tan colored head. The beer is a dark, concentrated, almost burnt amber color that shows flashes of a brilliantly clear, ruby hue when held up to the light. The head leaves quite a bit of lacing on the sides of my glass and even forms a textured surface as it slowly subsides. The aroma has a buttery tartness to it up front that seems to be mainly contributed by the oak. Specific aromas of some sort of fruity tartness that I can't quite place, buttery oak notes, a spicy woodiness and a definite spicy oak character (peppery and a touch like Bourbon). Other aromas of light cocoa, toasted grain, rustic brown bread crust and, once you really start to dig for it, ample biscuit malt character and whole grain cracker notes. The nose actually is quite malt driven once you get past the initial oak and funk. Brettanomyces aromatics contribute a soft, musty funkiness that has a hint of muskiness to it; much of the Brett character seems to get muted by the fact that it is competing with all that oak character. The aroma is really quite fruit like, especially as the beer warms; it reminds me of notes of dates, ripe figs, caramelized raisins and perhaps a touch of cherries

Somewhat sweet tasting, though really this is more a complex, rich malt character that has lots of complex sugars and caramelized notes that aren't particularly sweet. The body is pretty thick and viscous, a beer to be savored even if it is not overly heavy. In a complete role reversal, the malt character is big enough in the flavor profile that the oak plays a much more subdued role. More subtly oak influenced flavors of barrel spiciness, a malt boosting buttery note and as the beer warms flavors of vanillin and a woody fresh sawed quality. Malt influenced flavors of caramelized brown bread crust, touches of molasses, ample crystal malt, touches of toasted grain husks, really chewy dense whole grain bread crumb and as the beer warms more lightly roasted malt character that can contribute significantly at times. The oak also seems to accentuate a spicy, warm, almost hot alcohol note in the finish (though this is a 10% alcohol beer too). As the beer warms up the otherwise very missed Brett character starts to contribute a funky cheesy quality to this brew as well as touches of foot funk, barnyard musk and evne a touch of light tartness noticeable just underneath the malt. An ample fruitiness contributes notes of rich, though not sweet, raisins, earthy figs and a big note that reminds me a lot of dates.

I had forgotten that this was only a Brettanomyces beer, for some reason I was expecting a sour; this is definitely not a sour beer, but it has definitely pleasantly surprised me none-the-less. With the ample fruitiness this reminds me of some sort of dark, barrel aged, Belgian'ish Strong Ale. The Brettanomyces is fairly subdued at this point and could almost, though not quite, be attributable to a funky Saccharomyces strain. The oak can be a bit too much in the aroma at times, but the balance of the flavor definitely makes up for this. Perhaps a warning to those that are planning on holding on to bottles of this, it is already approaching excessive carbonation and with all the body / residual sugars that are left in this beer it will only get more so (Brett is funny that way); watch out this might get explosive in a year or so.

Gueuzedude, Oct 15, 2010
Saboteur from Odell Brewing Company
87 out of 100 based on 280 ratings.