Oak Theory
Casey Brewing & Blending

Oak TheoryOak Theory
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American Wild Ale
Ranked #65
Ranked #620
4.39 | pDev: 6.15%
Casey Brewing & Blending
Colorado, United States
Oak TheoryOak Theory
Notes: This beer is our take on classic Belgian sour beers from the Senne Valley. We combine Colorado pilsner malt and raw wheat with a hefty charge of aged European whole hops and boil for almost 3 hours. We ferment in a variety of different sized oak barrels with a proprietary blend of saccharomyces, brettanomyces and various lactic acid bacteria cultures. After aging in these barrels for anywhere from 9-12 months, barrels are selected for their unique flavors and that individual blend is born.
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Reviews: 27 | Ratings: 253
Photo of StonedTrippin
4.54/5  rDev +3.4%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.75

i think this has to be my favorite from casey yet, its absolutely stunning, and a huge thanks to drlovemd87 for deciding to crack it with me. what a treat! his latest, from what i understand, is a hazy honey colored brew, radiant in the fading evening sunlight, and sporting over an inch of pure white head with spider web lacing as it sips down. patient and refined looking brew, just a beauty to sit and smell. notes of white wine acidity, mature lacto, new sweet oak, a straightforward but fresh grain base, and what i can only now describe as an it factor. this dude has something special going on, and while i am definitely late to the party to hail him as the next great one, i think i am about there after this brew. its like no other, and its really not all that complex, which i think is its genius, just grain hops yeast and water, classic right? i love these days a sour beer thats more than acidity, and this is as funked as his saison is too, bretty and lacto likely, but very mature and well integrated fuller body but only 5% abv is also special, delicate but also sturdy, and so flavorful. i get some orchard fruit in here, apricot, pear, even orange, but its not a fruity beer, and its anything but sweet. all tang here, and freakishly dry as the champagne bubbles finally subside after the swallow. the oak is neat, because it doesnt have that char thing to it, its like fresh rather than musty, not dank and decaying, but alive and growing, cleaner, like new floors in a fancy home or something, fresh milled sort of vibe, and its excellent with the bacterial profile of this brew. as good as any wild ale i have had, especially with what appears to be a streamlined recipe and process. make beer, put it in a barrel, drink it. i like that, its elegant as anything out there, but has a blue collar aura, which i cannot recall in any other beer. tip top stuff here, some of colorado's finest ale, without question.

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Photo of McNazz
4.71/5  rDev +7.3%
look: 4.5 | smell: 4.75 | taste: 4.75 | feel: 4.5 | overall: 4.75

Look: Nice golden straw hue with a slight haze. Gently carbed just like the Saison but the bubbles linger throughout the entire session.

Smell: Straight up geueze aroma. Immense funk but in no way overboard or out-of-whack with phenols. If you handed me a glass of this sight unseen and said it was lambic - I'd believe you solely based on the nose.

Taste: Funk translates to the initial sip then transitions into a very present lemony tart sourness, but dialed into the perfect volume level - not overdone. Finishes dry, slight oak and the wheat turns off the lights.

Feel: Wonderful. This has a fantastic body, not too thin, which creates the perfect arena for all the beautiful characters to shine.

Overall: This beer is all about complete balance - funk, sourness and oak are all in check here. If you're looking for a tooth enamel melting sour you've come to the wrong place. Think belgian-style sour from your favorite Belgian brewers, just as advertised.

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Oak Theory from Casey Brewing & Blending
Beer rating: 97 out of 100 with 253 ratings