Thensaurum | Avery Brewing Company

BA SCORE
87
very good
133 Ratings
ThensaurumThensaurum
BEER INFO

Brewed by:
Avery Brewing Company
Colorado, United States
averybrewing.com

Style: American Wild Ale

Alcohol by volume (ABV): 10.89%

Availability: Limited (brewed once)

Notes / Commercial Description:
Strong sour ale aged in fresh Gosling's Old Rum barrels.

Added by RuckusDu on 09-01-2013

This beer is retired; no longer brewed.

BEER STATS
Ratings:
133
Reviews:
14
Avg:
3.91
pDev:
11.76%
 
 
Wants:
35
Gots:
31
For Trade:
6
User Ratings & Reviews
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Ratings: 133 |  Reviews: 14
Photo of Alieniloquium
2.26/5  rDev -42.2%
look: 4 | smell: 3 | taste: 2 | feel: 2 | overall: 1.5

12 oz. bottle. Deep reddish amber. Small khaki head. Smells rummy, funky and oaky. Acetic acid aroma. A little bit of diaper. Taste is all over the place. Strong vinegar sourness. Rum, oak, and vanilla. Very sweet. Vinegar sourness builds into the finish with a dry oaky aftertaste. Heavy and overly sweet. Medium carbonation. Spectacularly unpleasant sour.

 370 characters

Photo of ArrogantB
2.7/5  rDev -30.9%
look: 4 | smell: 1.5 | taste: 3 | feel: 4 | overall: 2.5

12oz bottle $10.99. Dark brown color, decent head. Aroma is putrid diapers. Seriously bad smell, shit and garbage. Not good at all. Flavor is a bit of sourness, some sugar, very mediocre. This was another disappointing sour from Avery and I just don;t like their style. Sui Generis was good but most of these are pretty poor when compared to benchmarks like Russian River. They're sort of dirty if that makes any sense.

 419 characters

Photo of Hugonaut13
3/5  rDev -23.3%

Photo of acurtis
3.25/5  rDev -16.9%

Photo of DenverHopHead
3.37/5  rDev -13.8%

Photo of Gonzoillini
3.5/5  rDev -10.5%

Photo of enelson
3.5/5  rDev -10.5%

Photo of crobinso
3.5/5  rDev -10.5%

Photo of shirtless_mike
3.5/5  rDev -10.5%
look: 3.5 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5

Photo of GRG1313
3.75/5  rDev -4.1%

Photo of bbadger
3.75/5  rDev -4.1%

Photo of kojevergas
3.75/5  rDev -4.1%
look: 3.5 | smell: 3.5 | taste: 3.75 | feel: 4 | overall: 4

BOTTLE: 12 fl oz brown glass. Gold foil-ed over pry-off pressure cap. Bottled: Aug 15, 2013.

10.89% ABV. Expectations are moderately high - I love Avery's sours when they're done right, but why must they always make the ABV sketchily high - and will rum barrel notes really complement bacterial sourness? Reviewed live as an American sour ale per the label.

Served cold into a teku. Allowed to warm over the course of consumption.

No bubble show forms as it's poured.

HEAD: 1 finger wide head. Pale khaki colour. Decent creaminess, thickness, and fullness. Retention is average - about 2 minutes. No lacing sticks to the sides of the glass as the head recedes.

BODY: Dark amber colour. Could have more depth and vibrance. Clean; no yeast particulate is visible.

Appears aptly (under)carbonated. Not unique or special for a sour, but appealing.

AROMA: Lightly acetic, with traces of pie crust in there. Has a neutral malt base which lends little sweetness, if any. Cream. Faint bacterial character (pedio and lacto). I don't pick up on any overt rum or sugarcane notes, but there is barrel character comprised of suggestions of wood (though not evocative oak) and...something I can't place. Perceived sourness is quite low, actually, maybe a 2-3/10. It's not tart at all. Nor is it fruity. But the slightly Rodenbach-esque acetic character is a stand-out.

Aromatic intensity is mild.

No hop profile, biscuity yeast character, or off-notes are detectable.

TASTE: The acetic character comes through in the taste, and the sourness does pick up - amounting to a 3-4/10 in terms of intensity. I do get pie crust, but not as much as I'd like (see Rodenbach). Bacterial notes are present throughout, but more intensity is needed...why is the ABV so damn high? Why not tone down the ABV/initial malt sugars, go with lower attenuated yeast, and let the bacteria run amok as it should? Why is Avery so damned obsessed with unnecessary high ABVs? The rum barrel character isn't very evocative, but I count this as a good thing - Jamaican rum and sweet sugarcane notes just wouldn't jive with the bacterial fermenters, and I can't see coconut or toastiness working well either. A dampened wood tone ties the beer together, giving it cohesion.

As it warms, notes of green/crab apple, must, faint leather, oak, and vinegar emerge. The leather in particular is apt, and really aids the flavour profile.

Overall, I find it subdued and reticent to its detriment. The alcohol, while shockingly well disguised, still affects the beer negatively; this isn't as alive a beer as it should be, and I can't help but blame the high alcohol content for killing the bacteria prematurely. It's a balanced build, but never comes off gestalt. Complex and subtle enough, but of course there's room for more intricacy. I really like it, and it's a minor success in the style, but with work it could be great. Above average depth of flavour. Average duration and intensity of flavour. Good flavour amplitude.

No hop profile comes through, nor does any overt alcohol.

TEXTURE: Has a full and aptly weighty presence on the palate without coming off heavy, burdensome, or overbearing. It's well-carbonated - perhaps even overly so. It's smooth and wet. Could be softer and more delicately handled. Overall presence on the palate is good. This texture doesn't elevate the beer, but complements the taste well. Still, it doesn't feel custom-tailored specifically to the taste and could use fine-tuning. What really works here is the leathery feel; it's incredible.

The acidity is well above average, but I'd like to see them push it more.

Not oily, gushed, hot, boozy, astringent, harsh, rough, or scratchy. Doesn't drag on the palate.

OVERALL: A well-executed sour from Avery, but by no means a world class brew. The acetic character is a stand-out, but it's been done far better in other beers. I'd nab this again if it wasn't so damned expensive. If you were hoping to see how prominent rum barrel character affects a sour ale build, you will be disappointed; Avery didn't commit to the rum barrel here. Very drinkable - shockingly so for the ABV. Worth trying once, and a welcome addition to Avery's wild ale roster. But it won't impress the discerning drinker.

Low B+

Drinks well from a teku.

 4,279 characters

Photo of MatthewPlus
3.75/5  rDev -4.1%

Photo of zestar
3.75/5  rDev -4.1%

Photo of TheBeerAlmanac
3.75/5  rDev -4.1%

Photo of djrn2
3.75/5  rDev -4.1%

Photo of ThePorterSorter
3.75/5  rDev -4.1%

Photo of Vestlake
3.75/5  rDev -4.1%

Photo of gueuzegossage
3.75/5  rDev -4.1%

Photo of jaydoc
3.85/5  rDev -1.5%
look: 3.75 | smell: 3.75 | taste: 4 | feel: 3.75 | overall: 3.75

Photo of RuckusDu
3.86/5  rDev -1.3%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 4.25 | overall: 3.75

First crack at this beer released about a week ago. $12 per bottle, 276 cases sold. #17 in the Barrel-aged series. Ale aged for a year in first use rum barrels. Poured into Duvel tulip at about 45 degrees.

The head is almost non-existent, but the few bubbles stick around the whole time. Body is clear and a deep maroon/amber. Aroma is that typical Avery sour. Smells fruity like dark berries. Flavor is a little less sweet than other Averys which must be the rum coming through. A little bit of tobacco and apricots on the back of the mouth. As it warms, these become more harsh. On the mouth it has a medium body and not much puckering.

Overall, it is a very fall-like beer. The rum is prevalent and takes away any sweetness. Take your average Avery sour, add some rum, and you get this beer. Nothing crazy, but you are probably drinking it because you enjoy the other Avery's and this one will not disappoint.

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Photo of StonedTrippin
3.89/5  rDev -0.5%
look: 3.75 | smell: 4 | taste: 4 | feel: 3.5 | overall: 3.75

the newest (as far as I know), of the avery barrel ages sours. this is a cool serious, but one that probably should have stopped with oud floris, by far the best and most complex of the lot. this one is unnecessarily alcoholic, and the rum flavors aren't all the way congruent with the highly acidic sour flavor and feel of this reddish brown beer. it smells like chokecherries and oak, not a bad combination, but the almost vinegary sour is evident, and I know from smell alone that this is going to be a real acid bomb. sure enough it is, and with the alcohol it almost hurts to drink. the flavors are intriguing. spiced rum or something similar adds a sweetness that makes the beer a little thick, and the alcohol makes it a slow sipper and a bottle to share. it has that same mouthfeel as all of the other avery sours, I don't know what it is, but im not stoked on it. maybe its their process, but it detracts from what is supposed to stand out about this beer. it could have been in red wine or whiskey for all I know, the rum isn't as specific as I would like it to be, other than the sugar, which doesn't help things. overall a good beer of course, this whole series is unique, but this one is forgettable in comparison to the others, not one I will go back to, especially for the price.

 1,294 characters

Photo of siege06nd
3.98/5  rDev +1.8%
look: 4 | smell: 4 | taste: 4 | feel: 3.75 | overall: 4

Photo of Cynic-ale
4/5  rDev +2.3%

Photo of JuniperJesus
4/5  rDev +2.3%

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Thensaurum from Avery Brewing Company
3.91 out of 5 based on 133 ratings.
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