Bad Sally - Avery Brewing Company
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Ratings: 9 | Reviews: 4 | Display Reviews Only:
Reviews by Floydster:
4.53/5 rDev +18.6%
Sampled at the 2008 Strong Ale Festival, first beer tasted on 12/5/08, reviewed from notes, color was medium orange with some golden highlights, one inch white foamy head that lasted a while, decent retention and lacing, smell was by far the best part with green apples, funkiness, brett, oak, vanilla, white grapes, brown sugar, oranges, pears, and sour lemons, flavor is pretty tart at the beginning, fades into soft fruity malt in the middle, finish is slightly acidic with more citrus than any other fruit, dry and woody in the aftertaste, changed as it warmed by mellowing out and rounding out the strong apple tastes, mouthfeel was tarty and dry, body was a bit thin and carbonation was probably too high, taste lingered nicely, could have drank numerous glasses of this stuff even though it is strong, alcohol is hidden well, light on the stomach too, not a huge fan on Salvation on its own but the barrel aging did wonders to it, this stuff peaked my interest mainly because Drie Fonteinen's wild yeast was used, it was a great wild ale and I hope to have the chance to taste it again in the future, recommended
12-23-2008 03:05:06 | More by Floydster
More User Reviews:
3.58/5 rDev -6.3%
On tap at the 2008 Strong Ale Festival.
Poured a medium and slightly hazy golden color with a large sized off white head. Aromas of some brett, wood, and a little fruity. Tastes of some brett, citrus, lemons, wood, and fruity. Lacing left on the glass.
12-09-2008 03:52:44 | More by hopdog
3.58/5 rDev -6.3%
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.
10-19-2008 05:12:52 | More by Gueuzedude
2.73/5 rDev -28.5%
Bad Sally was, not good.
Pours a hazy yellow gold. Big frothy white head. Smells strangely of chemical funk and some lemony citrus.
Taste was very strange. I don't know what kind of funk this was, but it produced an almost artificial, soap like character. Really kind of felt like zesty, carbonated, slightly oak-y soap. With citrus. If I could get away from the chemical impression, probably would have liked it more.
Not for me.
07-20-2009 06:29:32 | More by Overlord
Bad Sally from Avery Brewing Company
- out of 100 based on 9 ratings.