Anadromous | Anchorage Brewing Company

very good
58 Reviews
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Brewed by:
Anchorage Brewing Company
Alaska, United States

Style: American Wild Ale

Alcohol by volume (ABV): 8.50%

Availability: Rotating

Notes / Commercial Description:
Brewed with Summit Hops. Aged in French Oak Pinot Noir barrels with Brett, Pedio and Lacto. Triple Fermented.

Added by DucksFan16 on 06-02-2013

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Reviews: 58 | Ratings: 281
Photo of mroberts1204
3/5  rDev -22.5%
look: 4.25 | smell: 3 | taste: 2.75 | feel: 3.75 | overall: 2.75

Gusher! A quarter of the bottle ended up on my brothers table. The beer pours black like an imperial stout with a lighter body. Light khaki head. The aroma isn't too strong - light roast notes with a mild lactic note. The taste is lightly sour, mild roast , ash, rubber and a strong astringency on the back end. There are some barrel notes but most of the nuance is overwhelmed by the strong astringency and rubber. Borderline offensive. Maybe I got a bad bottle. I hope so. Not good.

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Photo of harrymel
3.02/5  rDev -22%
look: 3 | smell: 3.5 | taste: 2.75 | feel: 3 | overall: 3

Batch #1, bottled March 2013

It's black with a rim of tan foam and a mirrored surface, much different than the foam coming out of the bottle rather persistently. Smells of lacto, lemons, a little toasted malt, some funky resin, a little oak and some co2. Flavor is robust with coffee and soil, then there's the lemony tart and some bitterness and harshness to it. It's rather heavy with a low carb and a semi dry finish. I'm torn on this beer, it has the makings of a really nice sour stout, but lacks some of the subtlety I enjoy in some other examples for the malt portion. The bacterial characteristics are a little too dominated by bitterness and almost an aspirin character.

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Photo of Alieniloquium
3.03/5  rDev -21.7%
look: 3.5 | smell: 3 | taste: 3 | feel: 3 | overall: 3

750 mL bottle poured into a snifter.

Appearance - Black with a small khaki head. Small collar. Wispy surface.

Smell - Lots of red wine. Roasted malt. Not a lot of brett. Dark chocolate. Little bit of vinegar and oak.

Taste - Somewhat sour. A variety of sour flavors. After the sour flavors die off, chocolate roasted malt surfaces. Red wine lingers throughout.

Mouthfeel - Medium low carbonation. A little ashy.

Overall - Not well blended, but a decent beer.

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Photo of kojevergas
3.09/5  rDev -20.2%
look: 3.5 | smell: 3.25 | taste: 3 | feel: 3 | overall: 3

Heard good things about this one; I've been holding onto it waiting to be in the mood for a good sour - and tonight is definitely the night. Batch #1 March 2013. 8.5% ABV confirmed. 30 IBUs. Love the label art; very original and fun. "Black sour ale with brett, pedio, & lacto." Reviewed as a wild ale. "Ale aged in French Oak Pinot Noir Barrels." "Brewed with summit hops. Triple fermented. First in stainless tanks with a Belgian yeast. Second in French Oak Pinot Noir Barrels with brettanomyces, lactobacillus, and pediococcus. Finally in the bottle for natural carbonation." Sounds damn tasty; expectations are quite high. 750ml brown glass bottle with art printed on the bottle and hood-and-wire cap (aka cage) over a cork served into a Mitchells of Lancaster flared stem-tulip in me gaff in low altitude Los Feliz, Los Angeles, California. Cost was $15.00 here in SoCal.

Served cold, straight from the fridge. Side-poured with standard vigor as no carbonation issues are anticipated.

Cork yields a satisfying pop upon removal. Liquid slowly surges up, eventually necessitating a pour.

A: Pours a half finger wide head of nice tan colour. Smooth soft complexion; supple. Nice creaminess - especially for a sour. Decent frothiness and thickness. Retention is average - about two minutes. Even lacing as the head slowly recedes. Before dying, it does give way to a floater ring that remains for an additional minute. Quite an intriguing - dareisay a unique - head for a wild ale.

Body colour is a very dark ruby-black. Solid and opaque. No yeast particles are visible as a result. No bubble show.

Overall, it's looking quite appealing for the style - but it's unusual, which does have me a bit worried.

Sm: Dark malts. Great yeast complexity; I pick up the pedio and lacto but both are subtle. I don't get much in the way of brettanomyces or funkiness, but it's a bit biscuity. Not a spicy or herbal yeasty character; sour all the way. Cream. Dark malts. Buried roast. Maybe even some buried vanilla. Lovely oak and subtle, light red wine/grape notes. It's a bit too clean and clinical for a sour, in classic American fashion. Not the natural spontaneous aroma of a good traditional Belgian sour. A mild strength aroma overall. No hop character or alcohol is detectable.

T: Sourness is timid, and clashes with the dark malt build of the body. The oak is nice, but gets bludgeoned by overwhelming red wine notes. In this way, it's imbalanced; I'd prefer that the flavours complement each other and cooperate, but they come into conflict. Pedio is way too backgrounded. Most of the sourness comes from the lactobacillus. Not getting any brettanomyces or funkiness here. Lightly creamy. A kiss or orange zest. Tannic from the wine aging - to its detriment. It flirts with a cherry pie crust note, but never quite commits - much to my chagrin. A hint of dark sugarplum, which clashes with the sour notes. The sweet/bitter spectrum is zany here; I don't know that the brewer was really in control of this beer. Roast is buried, and luckily so because it really doesn't work well here. No real wild bacteria. The sourness is clean and clinical, not natural and spontaneous. Hints of vanilla are quite unwelcome. Some vinous character. Maybe some licorice (which I personally despise). A bit of raisin. Maybe even some molasses - which is horrid in a sour. It's complex in that there's a lot going on, but it has no subtlety. An unrefreshing mess of a sour. There are good elements here, but the notes clash too much for it to come off cohesive or holistically constructed.

The "black" aspect of this black sour ale really holds it back.

As it warms, the wine character matures but grows even more pronounced, further eclipsing the sour notes that should be the soul of the beer.

The finish really bothers me; it's too sweet and the dark sugarplum, raisin, and kiss of molasses really don't work well.

Mf: Smooth and wet. Clean (overly so). Unrefreshing. Too thick. Okay presence on the palate. Lightly chewy. A biteen syrupy. Doesn't really suit the flavour profile all that well. Overcarbonated - even though it's bottle conditioned; that's strange. Acidic.

Dr: Downable but I expected far better for the price and this beer's reputation. I wouldn't want this again unless it had some age on it - and only then to check if the pedio had finally surfaced. I like the concept of the beer, but the execution is wanting. I'll happily finish the bottle - and the ABV is very well hidden - but I really hoped this would be better brewed than it is. The pinot noir barrel aging in particular is sloppy and heavy handed, with no regard for subtlety. I wouldn't recommend this to friends. Its lack of balance really holds it back. A swing and a miss from Anchorage.


Drinks fine from a stem-tulip. That's probably the best glassware for it; that or a teku.

Serve chilled.


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Photo of Goblinmunkey7
3.13/5  rDev -19.1%
look: 3 | smell: 3.75 | taste: 3 | feel: 2.5 | overall: 3

Thanks to angrybabboon for sharing the bottle.

Appearance: Cola black almost brown. Head is a light khaki with minimal retention. A small creamy collar. Minimal lacing.

Smell: A big beautiful mess of everything. Layers of sour and tart. Lacto pushes some yogurt. Slight roasted malt. A touch of coffee with a ton of dark fruit. Dark cherry and plum mostly. Sharp cour bite on the back. Pedio really grabs hold and throws some deep sour notes. Touches of lemon and lime. Vague notion of dark chocolate as well. Decidedly damp with a lot of wet grass and a touch of cardboard. Slight oxidation. Some mild spicy elements as well. Grassy. Red wine creeps through the back with a ton of red grape skin. Definitely vinous.

Taste: Dry red wine. Pinot Noir barrel is massively evident. Red wine grape and some serious oak. Soft spiciness coupled with a general dark fruit. Some cherry skin and dark cherry flesh. Mild yeast and barrel spiciness. Tons of grass with some damp hay and musty basement. A touch of rock. Some roasted malt. A touch of caramelized malt sweetness as well. The souring bacteria takes a back seat to the brett and what I can only imagine is the Anchorage house yeast. Hints of baker's chocolate. Minimal hops. They add something vaguely earthy with a soft floral edge.

Mouthfeel: Medium body with a moderate carbonation. Mildly astringent. A touch underwhelming on the body - seems like a barrel was used and thinned things out.

Overall: No Falcor, don't follow Artax!

It's not a bad "sour stout" at all. The body is a touch underwhelming and the souring bacteria are more prevalent on the nose than the taste and that's a missed opportunity.

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Photo of SierraFlight
3.17/5  rDev -18.1%
look: 3 | smell: 3.5 | taste: 3 | feel: 3 | overall: 3.25

Bottle poured into tulip during #bottlecherwednesday at Beachwood Seal Beach. Opaque and very dark brown body, a half finger of tan head with high retention that eventually settles to a ring and islands. Aroma is citrus tartness, wine barrel wood, roasted malt, some coffee, and a touch of earthy funk. Taste is initially light sweetness with burnt sugar and molasses, then comes the sour: citrus and apple skin, some bitter roasty notes on the finish. Medium body, thick but smooth texture, moderate-plus carbonation, slightly sour dry puckering finish. A lot going on in this beer!

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Photo of rudzud
3.18/5  rDev -17.8%
look: 3 | smell: 3 | taste: 3.5 | feel: 3.75 | overall: 2.5

So tried this bottle while at The Festival in Portland, ME and then again later on in the night. Hands down my least favourite Anchorage beer. Reviewed from notes.

A - Poured into a Duvel tulip a jet black pour with minimal head. Just a micro tan halo really with minimal lacing. Pretty weak for a wild.

S - Aroma is equally as puzzling. Light brett, some earthy malt sweetness, lots of funk almost spoiled cream lactose going on here. Atleast its light in the booze...

T - Taste is a bit better...burnt malts, caramel, funky spoiled cream, faint brett, light oak barrel, almost an astringent bitterness on the finish. Just well, its messy.

M - Mouthfeel isnt bad. Light carbonation, astringent, bitter, but drinkable.

O - Overall, yeah. So much going on here results in a very clashing beer. I've got two more bottles, going to age the holy hell out of them to see if that makes things jive more. As it stands, I would not drink this again.

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Photo of angrybabboon
3.23/5  rDev -16.5%
look: 3.5 | smell: 3.5 | taste: 3 | feel: 3.25 | overall: 3.25

Consumed 8/1/15

A: Dark, dark brown - pours with a small, light tan head that fades rapidly, leaves minimal lacing

S: Well, it's a sour dark beer for sure - definitely sour with some sharp acidity and some musty, lactic aromas - some dark malts, chocolate malts, and caramel - some dark cherries, dark fruits, and red wine - some medicinal, phenolic, waxy flavors - acetone and wood

T: Sour, dark malts, and wine - some acidic notes, as well as damp, lactic notes - some funky Brett, tart notes - dark fruits, grapes, figs - earthy, with some spice - some red wine, with barrel and more dark fruit - some chocolate - finishes with some alcohol and some lingering acidity

M: Medium body, medium carbonation, tart with some lingering dryness and acidity

O: Pretty much what I expected

I bought this over a year ago. Actually, more than a year ago... I vaguely remember buying this in the fall of 2013. And I've been afraid to drink it. My track record with sour stouts is less than stellar. This is pretty good, but it's still not great... I think I should consider avoiding this style.

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Photo of cvm4
3.39/5  rDev -12.4%
look: 3.5 | smell: 3.75 | taste: 3.25 | feel: 3.25 | overall: 3.25

Batch #2, Bottled Nov. 2014

L - Pours a black, coffee looking body with a thin tan head. Does appear to be much carbonation or retention to it.

S - Good helping of pinot noir barrels along with roasted malts and some funk.

T - The pinot noir barrel fight with the whisky barrel for attention. It's a back and forth between the two barrels that doesn't really compliment anything. Secondary flavors of roasted malts, vanilla and white grapes. The sour comes through on the end.

F - Medium body and medium carbonation. Dry finish.

O - Interesting style, but I think they two different barrels hurt, more than help the beer.

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Photo of scottfrie
3.46/5  rDev -10.6%
look: 3 | smell: 3.75 | taste: 3.5 | feel: 2.75 | overall: 3.5

Batch 1, bottled March 2013.

A: Pours near black with a surprisingly faint light brown film for a head. Soapy lace.
S: Pinot noir comes through nicely alongside tart scents of acid and buttery oak. Faint cheesy funk.
T: Pinot noir dominates again with gritty oak tannins and grape skins, a hint of dark chocolate, lactic acid, and butter oak in the finish. One dimensional but delicious.
M: Very soft and frothy carbonation, medium body, slicker and a bit thinner than I would have liked.
O: A red wine bomb, smooth and easy. Needs more carbonation and funk, but definitely flavorful and interesting. However, my least favorite Anchorage beer so far.

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Photo of magictacosinus
3.49/5  rDev -9.8%
look: 4 | smell: 3.75 | taste: 3.5 | feel: 3.5 | overall: 3

Consumed at the sour tasting that I organized with friends. Split with many people. Thanks for the bottle, Ken! Poured into a tulip glass from a 750ml bottle.

Pours a blackened color with slight garnet or ruby hues, no doubt due to the Pinot Noir barrels used in the fermenting process. There's an off-khaki head that coats the top of the glass about 1 finger tall, which settles down to a slight ring. With the bottle conditioning, I suppose I expected more of a show, but it still resembles a barrel-aged stout of sorts when seen from afar. Slight legs and lacing coat the glass, but otherwise it's pretty straightforward for what it is - viscous, thick, and definitely sludgy. I definitely have little experience with sour stouts, so this is an exciting start.

Whoa! Did someone pour milk or butterscotch into my stout? At the front, there's an immediate lactic acidic blast of flavor, resembling milk and (when the roasted stout notes start to come in), slight vanilla and toffee. There's most certainly an array of dark fruits on this one, ranging from dark cherries to plums, with maybe a little bit of blackcurrant. The whiskey notes seem more pervasive at first, with the buttery, nutty, sharply sweetened flavor, but I wasn't able to find the Pinot Noir characteristics at first until my friend pointed out how much this smelled like one. I suppose the fruits were already a giveaway, but it's too subdued here with all of the Lactobacillus invading the flavor. Not too acidic, but definitely funky! Wild stuff, but a tad too one-dimensional overall.

The flavor is a strong combination of the milky, lactic acidic flavors as well as the sourness imparted by the diverse barrel blending. At first there's a blast of creaminess and funky milk, only to be combined with tart, under-ripe fruits ranging from cherries to currents to blackberries. There's definitely a battle at play here in between the flavors, and blending is more on the strange side than the well thought out one. After the fruits come in, there's a strong buttery, diactyl texture that leads to all kinds of barrel spices, ranging from baking soda to nutmeg, only to be tarnished by extremely funky notes of Pediococcus that becomes really heavy on the stomach, much like an overly buttery Chardonnay. There's a chaotic sequence of flavors at play here, but not much balance. Interesting to drink, but difficult to finish.

This was an intense one. There's no beauty or elegance to it, but it does stand apart from most lactic-forward sours I've ever had. This honestly probably could have been enjoyable if it weren't for the high invasion of Pediococcus at this point. Not bad, but don't consider aging this any longer than it already has been sitting around.

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Photo of Chico1985
3.58/5  rDev -7.5%
look: 3.5 | smell: 3.5 | taste: 3.75 | feel: 3.25 | overall: 3.5

Batch 1, March 2013 bottling split 3 ways. Surprising lack of exploding cork coming from Anchorage.

A - Dark brown pour with some noticeable clarity, thin beige head turns to a ring pretty quickly.

S - Lots of pinot noir barrel here, dark fruit, some lactic sourness, just a bit of caramel back there. Red wine and oak covers mostly any/all dark malts there may be.

T - Still very red wine forward, almost flanders-esque, oak, weird medicinal, brett funk (which definitely leans towards the 'lactose' side of things), vinegar, pretty tart. Kinda...odd. Some hoppiness? Some caramel and molasses hiding way in there. But mostly a red-wine bomb.

M - Somewhat thin and could've used more carbonation. Some booze.

O - The pinot noir barrel is pretty nice but engulfs most of the flavor profile, the lacto funk is a decent touch, I feel like this could've/should've delivered alot more though.

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Photo of jlindros
3.65/5  rDev -5.7%
look: 3.25 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 3.5

Pretty much no head, actual none, dark brown molasses syrupy barely any light coming through.

Nose lots of sour funk and toasty wood, light barnyard earthy funk, sour lacto funk, weird plant like earth, dark creamy brown malts too like fermented molasses, lots of toasty French oak too, light vinous.

Taste nice sour funk, fermented molasses little corn stalk starchy like, lots of earthy funk, pedo sour, creamy lacto sour too, light bitterness, light sour syrup, sweet flavours too. Lots of toasty French oak, bit buttery, vinous light wine flavours. Finish is dry sticky flemmy and molasses and lots of sour funk lingering.

Mouth is med bod, light carb, creamy but flemmy sour feel.

Overall interesting but nothing special, too much going on and not enough of the good parts... the dark weird malts don't help either.

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Photo of cbutova
3.66/5  rDev -5.4%
look: 3.5 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 3.5

Thanks to Chico1985 for sharing this, interesting beer 2 nights ago. Reviewed fully on tablet during consumption.

A- Black body poured from the corked 750ml to a chalice. Light tan head forms to about a half finger with a frothy texture but falls fairly quickly to a small foamy ring. Lacing is sparse with some small spots.

S- Lactic tarts pretty much dominate the nose for me. Leads me to believe the flavor will be full of funk and sour bacterial influence. Cherry pie Brett feel with some barnyard. Some vinous hints.

T- Talk about a U-turn from aroma to flavor. Some of the aroma carries over but for me a ton of new things take over here. Roasted malts and cocoa come into play here with a spicy Belgian yeast base. With time the lactic acid, Brett cherry funk and barnyard comes out. What really takes over is the pinot noir and oak. Lots of vinous dark fruits and oak tannins.

MF- Dried out body with a light to moderate overall consistency. Carbonation somewhat on the lower end but the flavors don't really need huge bubbles. Finishes with oak tannins and some tartness on the palate.

Wine is quite massive in this funky dark ale. All over the place but the flavors come together fairly well. Interesting beer once again by Anchorage.

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Photo of stevoj
3.67/5  rDev -5.2%
look: 3 | smell: 3.5 | taste: 3.75 | feel: 4 | overall: 3.75

750ml bottle at share on 6/11/16. Pours out flat, oily black body. Smell goes in another direction, fruity and tart. Taste is also fruity, with more tartness, and more of the barrel elements coming into play. A nice cap to the evening, full of excellent beers

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Photo of nquigley16
3.7/5  rDev -4.4%
look: 4.5 | smell: 3.75 | taste: 3.5 | feel: 3.75 | overall: 3.75

Poured from a corked & caged 750 into a tulip. Bottled March 2013

Gushed slightly when I opened it, not enough to spill any though. Pretty much pitch black in color, light tan head. Other than the carbonation levels and thin body, looks like a stout.

Nice nose, but lacks in complexity. A bit of booze, roasty malts, only a slight sourness, some oak and pinot noir from the barrels but not much, a bit of vanilla character in there too which is not super appealing mixed with the sour smell. Promising smell, definitely makes me want to take a sip.

Now if the taste was better than the smell, this would be a quality beer, but the taste leaves much to be desired. Not bad by any means, but just a bit boring. Starts pretty roasty and becomes slightly sour in the middle, just a little bit of lactic acid action, and ends pretty dry with some nice barrel character coming through. Not awful.

Very thin mouthfeel, not much body at all. Not awful for a sour, but its a bit too thin. Carbonation levels are pretty low.

This beer basically just gets worse as you go along. Pours really nice, smells promising, tastes ok, and the mouthfeel is ok. Overall a pretty good beer but I would not buy it again. Also I really dont get any brett character whatsoever which is a let down, that could have added some nice complexity for sure.

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Photo of ccrida
3.7/5  rDev -4.4%
look: 3.75 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.5

Poured into my large Gulden Draak tulip, Andromous is black with a bubbly tan collar leaving light, scattered drops of lace.

Smell is sour green apples, grape and malt sugars. Pretty pronounced sourness, a little alcohol solvent vapors as well.

Taste is all over the place, a dangerously disjointed and angular cacophony of flavors. The base stout flavors are there in full force, a big export stout with lots of malt, roasty, bakers chocolate. Complex, an interesting stout.

Mouthfeel is on the thick side, slippery.

Drinkability is good from an experience perspective. But this one is a slow sipper, and not one that I'd have on a regular basis. But that can be said about lots of great beers as well. This one is not quite there, but I really enjoyed trying it.

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Photo of UCLABrewN84
3.76/5  rDev -2.8%
look: 3.25 | smell: 4 | taste: 3.75 | feel: 3.5 | overall: 3.75

Thanks to jmgrub for sharing this one at drewone's tasting.

Batch # 1. Bottled 3/2013.

Pours an opaque black with a foamy dark khaki head that settles to wisps of film on top of the beer. Small dots of lace slowly drip into the remaining beer on the drink down. Smell is sour, tart, and funky with fruit, wine, and wood aromas. Taste is much the same with sour fruit, dark roasted malt, and wine flavors on the finish. There is a mild amount of roasty bitterness on the palate with each sip. This beer has a lower level of carbonation with a slightly crisp mouthfeel. Overall, this is a pretty good beer with a smell that is more sour forward and a taste that is more roast forward.

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Photo of HuskyinPDX
3.78/5  rDev -2.3%
look: 4.25 | smell: 3.75 | taste: 3.75 | feel: 3.75 | overall: 3.75

Bottle opened on 7.5.13
Batch #1
Mar 2013

A - Pours a dark brown, almost black with a light brown foamy head that fades away slowly.

S - Tart, Pine, very woody, some cherry and malty as well.

T - Dark cherry, wood, pine, and some tart fruits.

D - Decent carbonation with a medium body.

O - Sour ale aged in pinot, and it shows. Not much Brett impact on this one.

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Photo of andyfrancis
3.79/5  rDev -2.1%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 3.5 | overall: 3.75

Overcarbed. I popped the bottle to little fanfare, set it on the counter, got distracted by something else going on in the kitchen, only to come back a few minutes later to the bottle sitting in a puddle of its own mess, the mouth still erupting, with a slow constant trickle of dark, mocha bubbles over the side. Aside from that, it looks quite nice. Black with just a hint of brownish red around the edges in the light.

Fruity, raspberry sour and farmhouse funky cheese the nose, despite the dark color. Interesting and complex without being off-putting.

Just a hint of sweet chocolatey banana at first, quickly overwhelmed by cheesy funkiness and watery tart finish.

Despite the initial overflow, there isn't much of bubbly bite. It's pretty heavy compared to pretty much any other sour and leaves a light waxy coating.

They're interesting enough to keep me buying, but for me these Anchorage Brewing wilds/sours have been all over the map, Bitter Monk being my favorite. This one is slightly above the average. Could make for a nice dessert drink in a snifter.

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Photo of biboergosum
3.81/5  rDev -1.6%
look: 4.25 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 4

750ml, caged and corked bottle - lots of typical nasties in this one, but the Pinot Noir barrel certainly intrigues me. Wait, that's a FISH on the label?

This beer pours a pretty solid black, with very spare red cola edges, and one finger of puffy, finely foamy, and somewhat fizzy brown head, which leaves a bit of windswept rocky remote island profile lace around the glass as it quickly blows off.

It smells of edgy Brett and lactic sourness, bready and lightly roasted caramel malt, muddled dark orchard fruit (maybe some prunes and figs), some dank red wine barrel mustiness, a twinge of cocoa powder, maybe some ephemeral coffee notes, and a hint of emerging estery citrus rind. The taste is grainy and bready caramel malt, a minor earthy nuttiness, sour dark fruit (cherries, red grapes, and dates), musty old socks, an increasing vinous barrel woodiness, some free-agent ashiness, a bit of leathery tobacco, very dry chocolate, and some coffee that's been sitting on the stove for way too long.

The carbonation is adequately active in its generally structural frothiness, the body a decent medium weight, and so-so smooth, as the funk, char, and sourness really don't engender much hope at this juncture, yeah?. It finishes off-dry, the still ethereally smoked malt and varied wine-led fruitiness easily contending with any lingering souring agents.

Overall, this is another brew from Anchorage that took its time to grow on me - the sourness eventually dovetailing into the heady base brown ale, all under the auspices of that sexy Pinot red wine barrel essence. Other props go to the seamlessly integrated 17-proof booze, which I'm sure I'll be encountering soon enough.

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Photo of BEERchitect
3.81/5  rDev -1.6%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 3.75

We all know those deserts- those that share a chocolate and nut grounding. But then those bakers can't help but to introduce that element of citrus. It's odd, its unsettled, but there's something so compelling about them that it keeps you returning to the dish... this beer is the zymurgilogical equivalent of that.

As the wild ale pours the darkest brown before going black, it casts cola highlights as the ale feathers toward the edge. A creamy sheet of mocha-tan spans the ale, doing so with strong retention and island-like lacing.

Incredible sour apple aromas blend in with coffee underpinnings. Decorated with elements of limes and sea air, the scent takes a rounde savory tart scent. Even a tinge of mushroom, smoky chocolate adds to the sour and roast interplay.

The taste really takes off with the scorches sweetness that's rarely found in Anchorage beers. Its burnt caramel taste bleeds seamlessly into campfire chocolates and medium-roast coffee. And then there's the bitter limes, tart lemony taste and delicate cidery mix. As the short-lived sweetness quickly trails, the earthen sourness swells into minerally roast and a compelling dirty pepper quality.

Medium-light in body, this beer seriously flirts with sour thinning and malt robustness. Its creamy body folds in the acidity from sourness in a strange chocolate-slash-lemon dichotomy. Light astringency puckers the jawls as mild warmth keeps the beer porter-ish.

Anchorage got off their feet and onto the world's craft beer stage with the sour-citrusy interplay. Now they have turned into left field in exploring the balance of robust roast and sourness and its playing out marvelously. Though this isn't my favorite- it shows the promise and the dedication to quality and inquisition that today's craft beer audiences deserve!

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Photo of draheim
3.86/5  rDev -0.3%
look: 3.5 | smell: 3.75 | taste: 4 | feel: 4 | overall: 3.75

750mL (batch 1, bottled March 2013) into a tulip. Pours a pitch black w/ a loose khaki head that settles pretty quickly.

Aroma is... unique. Definitely acidic/lactic, also distinctly vinous. Smells a bit vinegary, but the dark roasty malt also asserts itself. Throw in some sour cherries. So combined, you have this sour coffee/red wine/chocolate thing going on. If nothing else, it's intriguing. But I can't say it smells outstanding (interesting more than anything), so I have to give it less than 4.0.

Taste is equal parts dark roasty malt and tart funk. The pinot noir gains prominence as it warms. Hm. This is certainly an interesting twist on the "standard" American wild, if there is such a thing. And I like it! Reminds me of chocolate-covered cherries, in a good way.

Mouthfeel is balanced and medium-bodied, carbonation keeps it fairly light with a moderately dry finish.

Overall another good beer from Anchorage. Not my favorite, but there's plenty to enjoy and consider here.

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Photo of lacqueredmouse
3.86/5  rDev -0.3%
look: 3.5 | smell: 4.25 | taste: 3.75 | feel: 3.75 | overall: 3.75

750ml caged and corked bottle purchased from K&L Wine Merchants in Redwood City, CA. Shared with Sam and Rich in Sydney.

Pours a deep, oily black, with a loose but frothy head of pale brown. Pretty light and fluid in the body, and carbonation that swirls wildly when tilted. Minimal lacing. It looks a bit weird to be honesT: very light bodied for the depth of colour. Interesting at least.

Nose is very tart, and marked with a prominent oak character, much like a good Flanders Red. Unlike a Flanders Red, however, there's also a dense darkness to it, giving roast and coffee notes that permeate the more acidic cherry aromas. Some coconut comes through as well. It's really quite complex, but a little anarchic at the same time. I like it.

Taste is similar: plenty of tart flavours bouncing around, but at its core is a strong dark malt presence, making it seem more like a stout than a wild ale. Indeed, the main contribution of the bugs seems to be to rip away all the sweetness and body, making it feel very narrow on the palate. Cherry aromas still stick around, and there's a sheen to the malt that gives off some oak. Extremely unusual: I'm not quite sure what to make of it.

Feel is dense through the centre: but there's actually not much true acidity, nor body to support a lot of the flavours. It works in a weird way, but again it's a strange choice.

Overall, this is still pretty good, with an oddly directed inoculation of brett and bugs. I certainly don't think it's one of Anchorage's best, but that's a pretty high bar.

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Photo of SABERG
3.86/5  rDev -0.3%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 4

Pored from a 750 ml into the modified tulip glass.
A - With an aggressive pour, from the near black backdrop a thin cap can be coaxed. A ring of evidence
clings to the glass.
S - Dark fruits all candied, Plum, fig, raisin, blend seamlessly, with a bit of sour patch blackberry.
T - Right of of the olfactory side, sour dark fruits, a bit of american oak adds tannin's and vanilla.
F - Thin n body, delightful in texture,
O - a delightful twist on the sour stout, kind of in Tim Burton fashion. I frankly enjoy this a great deal.

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Anadromous from Anchorage Brewing Company
3.87 out of 5 based on 281 ratings.
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