Immitis - Avery Brewing Company
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Ratings: 108 | Reviews: 39 | Display Reviews Only:
3.9/5 rDev -3.7%
A masterful creation, and i must say the nexus of wine and beer, and oak. Somewhat cherry, tannic but not unpleasantly so. Solid Red body with fast disappearing head. Above average mouthfeel. Ageing a year has likely helped it, and very good drinkability for the style, a function of understated carbonation.Thanks JMBH.
03-01-2012 04:24:07 | More by Sammy
3.98/5 rDev -1.7%
Bottle pour for Best Damn Night Of The Barrels held at The Beer Company in San Diego, CA.
Pours an almost opaque super dark brown with a foamy khaki head that settles to an oily film on top of the beer. Small streaks of lace form around the glass on the drink down. Smell is sour and tart with malt, grain, and wine aromas. Taste is much the same with a super sour fruity wine flavor on the finish. There is a medium amount of acidity on the palate with each sip. This beer has a good level of carbonation with a crisp mouthfeel. Overall, this is a good beer that is tasty and quite sour.
03-05-2013 05:43:47 | More by UCLABrewN84
4.33/5 rDev +6.9%
From an excerpt mybeerbuzz.com:
"(Immitis is a) new 9.54% ABV brew will be bottled on Aug 12 in 12oz bottles with a limited production of 198 cases. Immitis was aged in Zinfandel Barrels…”No. 9 IMMITIS – Mercilessly & cruel sour. A very dark & superb blend from 11 of our finest first use Zinfandel barrels. So yes, expect loads of barrel character to compliment the malt & acidity. Brewed with Imported specialty Belgian malted barley, malted wheat, Saccharomyces yeast, Brettanomyces yeast, Lactobacillus & Pediococcus.” For those wondering Immitis is Latin for cruel, harsh, rough, sour or rude!"
Certainly a complicated brew that goes in a lot of different directions for ultimate complexity and sharply savory character.
Immitis pours with a modestly carbonated lap into the glass. The medium-dark brown ale carries a mild haze while developing a creamy lightly tanned head that regenerates with a gentle swirl of the glass; even at the last sip. Light on lace, the acidity seems to impeed this notable character.
Sharp lactic tartness, fruity esters, and sheer acidity shapes the beer with aromas of black cherries, limes, crabapples, balsamic, red wines, and apple cider vinegar. A firm backbone of malt provides a slight toast and black peppercorn character. The aroma of corn whisky mash has an intriguing tannic, grainy, and spicy phenolic character that provides balance against the sour notes. Classy pedio-character provides a complex horsey, dusty, and must scent that reminds me of sandalwood, mossy, and degredating woods.
Cleaner and creamier in flavor, the cherries, under-rippened berries, lime, red grapes, and vinegar sourness shows a very sharp and defined pang to the tongue. Aided by that balance of toast, walnuts, pepper, and woody malt flavors, softer elements of almond and malted milk seems to soften the blow of sharp vinegar flavor. Calm hop bitterness weaves into the sour matrix and contributes an exacerbated flavor of both. Lightly salty, a flavor of brine or sea water accompanies the balsamic and red wine vinous flavor in finish.
Acidic, sharp, and astringent from the onset, the obvious pang of sourness attacks the sides of the tongue, inside of cheeks, and teeth in aggressivley low pH fashion. With a lightly malty/fatty mid palate that's aided with embedded creamy carbonation, the early texture is fruity tart, yet finishes with a fleeting adicidity, tannic, and surprisingly mild alcohol warmth.
Aggressive throughout, the balance of sour fruits, wood aging, and toast are enough to make my tongue sweat (didn't know that could happen). Yet the beer is very appealing to many who like Belgian Flanders Red Ales. A very rewarding and challenging sour option.
10-26-2011 16:07:58 | More by BEERchitect
4.1/5 rDev +1.2%
Dark brown in color with an off-white head. A touch of vinegar on the nose along with lots of black cherry, red wine, and oak. Just a little bit of grassy and earthy funk. Pretty solid Flanders Red sort of aroma. The flavor is nicely tart with some balsamic vinegar notes along with a strong fruity quality. Nice cherry, grape, and raisin with red wine flavor, tannic oak, and a mild grass.
07-17-2012 17:58:43 | More by womencantsail
3.03/5 rDev -25.2%
Bottle shared by Jason? Served in a Bruery tulip.
A - A thin tan foam settles to a thin ring, some wisps on top and a bit of spotty lace. Dark brown body.
S - Balsamic vinegar, caramel malts, light bretty funk, and some sweat and musky character. Extremely malt-forward for the style, and not at all what I was expecting.
T - Taste is very strange - it's initially very similar to the aroma, with bland caramel malts and a bit of funky overripe fruits. However, at the back end barbaric acetobacter and balsamic vinegar takes over - this is actually painful to choke down with esophagus-burning acidity.
M - Medium bodied, with lower carbonation, and a surprisingly clean finish other than the intense burning acidity. There may have been a touch of alcohol in there, but it was hard to tell with the acid reflux I was experiencing.
D - Well - it's better than the other Zinfandel sour from Avery (Brabant), but this beer is somewhat disjointed and schizophrenic. A big disappointment after Meretrix, Dihos Dactylion and Quinquepartite. I suppose the name is appropriate, as this is indeed harsh and rough. Reminds me of eating food with excessive hot sauce, where the burn comes in quite late - not a very good thing for a beer though.
10-03-2011 17:50:11 | More by MasterSki
3.63/5 rDev -10.4%
Decent sour, I sort of enjoyed this one. Beer is amber / brown with a white head, low retention, some lacing, moderate carbonation.
Aroma is oaky, sour, cherry, red wine. Lactic mostly.
Beer is fruity with a tannic finish, nice oak, decent amount of fruit left in here. An interesting beer.
12-05-2012 17:27:54 | More by drabmuh
4.15/5 rDev +2.5%
Poured from a bottle into a Colossus snifter.
Appearance: Pours a very dark mahogany color with just a hint of off white head that disappears completely.
Smell: Extremely tart and somewhat funky. I'm picking up a lot of wine and some dark fruit.
Taste: Really tart. The wine barrels have added some really nice tart wine and wood to the flavor. The tart, vinegary sourness mixes with some acidity and it is quite intense on the tongue. I'm enjoying this.
Mouthfeel: Medium body with very mild carbonation and a dry finish.
Overall: I enjoyed this beer a lot. I is intense, but I'm liking the sourness. I probably won't have another, but I would given the chance.
10-29-2011 20:30:01 | More by oline73
4.43/5 rDev +9.4%
Sampled November 2011
A steady pour into my large Tripel Karmeliet tulip produces a two finger thick, creamed amber tinged head that leaves a touch of lacing on the sides of the glass. The beer is a near black color that shows some bright, clear brown around the edges when held up to the light. As I pour this beer I smell the fruity red zinfandel barrel notes as well as a sort of apple like smell. Toasted oak notes meld with a toasted malt character and this is tied together by a solid tart smelling note that can suggest at cherries at times, though really smells more lactic influenced than anything. There is a hint of cheesy funkiness to this beer, that is perhaps brought out by some buttery oak notes coupled with the funky fermentation character; whatever the source, I like that this is not a totally “clean” sour beer, the touch of funk boosts the complexity of the aroma without overwhelming the other notes. The malt, is mostly present as a toasted, brown bread crust type thing, but there seems to be a hint of roast to this beer (I could be imagining it, though I will not when I taste it) and a nice chewy, raw, whole-grain medley type aroma. In the end the fermentation character plays the lead role, followed by supporting oak character that is closely followed by the chewy malt aromatics.
A prickly, light carbonation, couples with a comprehensive sourness that grips the palate from beginning, to lingeringly sour finish. The acidity is predominantly lactic in character and is quite pronounced. A touch or red wine, sort of berry, definite structure oak, and wine-grape tartness are accentuated by the lactic sourness. This beer is sour enough to make me pucker just a bit. I really like how the finish is quite dry and quite sour, yet still manages to see a tart-berry like fruitiness to it. There is a suggestion of chewiness to the front and middle of this beer that is hinted at from a touch of whole grain, toasted malt character; this is not quite as prominent as it was in the nose. There is also a touch of roasted malt character towards the finish that tells me my nose didn’t lie, it provides a burnt tartness in the finish (though this is overwhelmed by the lactic character) and a roasted / blackened grain note that plays a supporting role in this beer. A soft buttery note seems to be contributed more from the oak character than from any funkiness, though I think the latter plays a role here as well. The oak seems to contribute a texture and heft to this beer (though the malt likely contributes too) that helps keep this beer almost chewy. There is a supporting funkiness to this beer that comes out as it warms up; it contributes notes of phenolic, sort of musty, not really medicinal, slightly mushroom-like, with perhaps just a touch of muskiness and odorous funk.
Definitely a quite enjoyable beer and experience. I never know quite what to expect when I open one of these Avery Barrel Aged-Series beers, but this is certainly one that is quite nice. I really like how the Zinfandel Barrel character comes through in this beer, and the ample sourness from the bright lactic character plays really well with the other notes in this beer too. This was even more than I was expecting
02-18-2012 02:14:24 | More by Gueuzedude
3.98/5 rDev -1.7%
12 oz. bottle, bottled 8.17.11,
A: Pours a deep red mahogany with a fizzy off-white head. Poor to fair retention. Good colour.
S: Red currants, blackberries, notes of acetic acid, balsamic vinegar.
T: Full notes of black and red currant, the Zin barrel is clearly there. Some vinegar, a lot like a Flanders Red in some ways.
M: Medium-high acidity, not cruel as the bottle states. Lightly tannic with some wood notes. Medium/full-bodied.
O: A very good sour beer from Avery. Fans of Flanders Reds and/or Zin will enjoy this. Big wine barrel character.
03-16-2012 21:51:19 | More by Halcyondays
2.28/5 rDev -43.7%
Pours pitch black and completely opaque with a half finger beige head that immediately settles into a thin ring. Not much in the way of lacing.
funky, acetic aroma with a strong barrel presence, some dark malt and an off-putting nail polish remover character. As it warms the acetic notes are countered by toasted oak, roasted malt and vinous fruit.
Medium bodied with a harsh acetic acid presence that overpowers things at first. Tart and puckering with a slightly overwhelming vinegar flavor that lingers well after the finish. As it warms the dark malt and wine barrel character start to develop. Hints of toasted oak and vinous fruit with some grape and other dark berries. That being said, the acetic quality is just too strong making this beer tough to drink.
01-27-2012 06:50:55 | More by corby112
Immitis from Avery Brewing Company
90 out of 100 based on 108 ratings.