Consecration | Russian River Brewing Company

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98
world-class
5,304 Ratings
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BEER INFO

Brewed by:
Russian River Brewing Company
California, United States
rrbeer.com

Style: American Wild Ale

Alcohol by volume (ABV): 10.00%

Availability: Rotating

Notes / Commercial Description:
Belgian-style dark ale aged in American oak Cabernet Sauvignon barrels with currants.

Added by Gueuzedude on 10-31-2008

BEER STATS
Ratings:
5,304
Reviews:
1,165
Avg:
4.41
pDev:
9.3%
 
 
Wants:
1,660
Gots:
1,907
For Trade:
133
User Ratings & Reviews
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Ratings: 5,304 |  Reviews: 1,165
Photo of grachdar
4.5/5  rDev +2%

Photo of pathman
5/5  rDev +13.4%

Photo of LSx
4.75/5  rDev +7.7%

Photo of cletusdog
4.73/5  rDev +7.3%
look: 4.75 | smell: 4.75 | taste: 4.75 | feel: 4.5 | overall: 4.75

Photo of Hellpop65
4.5/5  rDev +2%

Photo of Jeffrey2310
4.5/5  rDev +2%

Photo of incubuscience
4/5  rDev -9.3%

Photo of AndyCarter
4/5  rDev -9.3%

Photo of kawilliams81
4.39/5  rDev -0.5%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.25

Batch 005X1F. Poured from a 375 ml cork n caged bottle into a La Chouffe tulip.

A- Pours a dark copper, ruby color with a 2 finger tan head. Lots of bubble coming to the surface with minimal lacing.

S- Honey, dark fruits (blackberries, cranberries, raspberries), vinegar, straw

T- Caramel, toasted malts, vinegar, sour dark fruits, oak, spices and light pepper.

M- Medium body and high carbonation. Effervescent, acidic, and some dryness at the finish.

O- 7/10 sourness. Another good sour from RR. Light sweetness, with vinegar and dark fruits make this a well balanced sour. I would take Supplication over this but this is still close.

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Photo of irv2424
4.75/5  rDev +7.7%

Photo of mborden
4.75/5  rDev +7.7%

Photo of SpectralAbyss
4.75/5  rDev +7.7%

Photo of magictacosinus
4.46/5  rDev +1.1%
look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4.25 | overall: 4.5

Excited to finally try this. Bottling date is "01/31/13," and was consumed today. Batch number is unknown. Poured out of a 375ml bottle into a teku glass.

Pours a surprisingly brownish-amber color that is coated with lightly tinged reddish tones, to the say the very least. The colors seem to be interchangeable depending if it's in the light or not, but it's exactly what I'd expect given the base beer and Cabernet barrels used (as well as the currants). Carbonation is lively depending highly on the pour, but in my case I got about a tiny, modest coat of white head that quickly dissipated and left behind streaks of bubbles underneath. In fact, when extra yeast was added, such bubbles would actually rise to the top and pop! It's clear and viscous like wine or any great Lambic I've had in the past, and is very hazy from the start. Looks very unique, and very intriguing.

The aroma is pretty ridiculous, however, and given that this is a pretty wild recipe to begin with, I can't say I'm surprised what I got myself into. At the front there's an instant charge of mustiness combined with soured, almost pickled fruitiness, consisting of apricots, oranges, sour grapes, lemon, and lots of upfront, jubilant phenols. The currants are definitely doing their job here, although it's pretty subtle, just like the Cabernet vinous phenols are. Lots of oak charges up the nostrils, combined with a lot of funk and stinging sensations caused by all the wild yeasts in this. The Brett is obvious, but the Pediococcus is really sharp here, no doubt due to the wood and wine texture underlying the beer base. Really unique and fascinating, but totally intense.

Wow, the flavor is really something else, not just in the realm of sours, but RR beers as well. There's an instant, overflowing sour sharpness that takes over the palate, and coats it with all kinds of fruity esters, ranging from cherries to berries to apple tart to apricots to acidic sweet grapes... And on and on and on. Absolutely juicy tasting, but it does eventually fade and get melded with grape must and sour bacteria-induced woodiness, and then finishes with a brown ale flavor that is crisp but definitely not as over-the-top as the initial rush. Huge vinegar notes too. The bacteria strains are doing something phenomenal here... But I also have to credit the Cabernet must and white oak for rounding up the flavor to something more complex. The currants don't seem to be very present, but I think they did a good enough job. The oak, in fact, adds this vibrant texture that is very tannic and tea-like, almost to the point where my friend who I split this with told me it reminded her of kombucha. With the yeasty funk and tartness, I can totally see that. Alcohol is scarily hidden at 10%. Refreshing, and crisp to drink. The acidity never becomes grating, although the wood does get overly astringent. Wild and rustic as any beer in this style should be. NOTE: I highly recommend not pouring the dregs into this. The Lactobacillus in particular puckers up the joint in an acidic manner that is interesting but mutes a lot of the subtle nuances.

Wow! This definitely is very different from other sours I've had, and is a totally different beast compared to Supplication, for instance. There's less focus on fruit or tart and lot more on grape must, oak melding properties, and bacterial funk. Not my favorite, but really refined and perhaps unlike any American Wild Ale in the country. I will be sure to save another one of these for a special occasion. It's not as accessible, and definitely for wine fans (such as myself) and of the strange and sour stuff, but it's definitely a must for people looking to get into more ambitious beer styles. World class stuff, in my view.

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Photo of archi348
4.5/5  rDev +2%

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4.5/5  rDev +2%

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5/5  rDev +13.4%

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4.5/5  rDev +2%

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4.5/5  rDev +2%

Photo of kmoen
4.56/5  rDev +3.4%
look: 4.75 | smell: 4.25 | taste: 4.75 | feel: 4.5 | overall: 4.5

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4.25/5  rDev -3.6%

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4.25/5  rDev -3.6%

Photo of jamiecoppin
4.75/5  rDev +7.7%

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4.5/5  rDev +2%

Photo of Paonz
4.25/5  rDev -3.6%

Photo of jessicapreuss
5/5  rDev +13.4%

Consecration from Russian River Brewing Company
4.41 out of 5 based on 5,304 ratings.
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