Avery Bad Sally
Avery Bad Sally
Rated 3.300 by BeerPals
Brewed by Avery Brewing Company
Boulder, CO, United States
Style: Belgian Strong Ale
9% Alcohol by Volume
Availability of this beer is unknown
Sign Up to Participate:
Salvation barrel-aged with Brett from Drie Fonteinen.
ID: 32601 Last updated 2 weeks ago Added to database 16 years agoKey Stats
percentile
0
Drunk2
Reviews0
LikesBeeributes
Most noted beer attributes
None to date - be the first! Beeributes help BeerPal predict what beers you'll love.
Sign up to participateSimilar Beers
Statistics
| Overall Rank | 11276 |
| Overall Percentile | 79.7 |
| Style Rank | 478 of 1241 |
| Style Percentile | 61.5 |
| Lowest Score | 3.7 |
| Highest Score | 3.8 |
| Average Score | 3.750 |
| Weighted Score | 3.300 |
| Standard Deviation | 0.000 |
Rating Distribution
Not enough reviews for this chartBeer vs Style
2 Member Reviews
-
-
Aroma: 8 | Appearance: 7 | Mouthfeel: 8 | Flavor: 7 | Overall: 8
Tasted on tap at the Pizza Port Strong Ale Festival 12/5/2008. This Belgian Strong Ale (BSA) pours a medium orange gold color from the tap. Medium sized white foamy head. The aroma is fruity and sweet, with a touch of tartness and funk. A medium to full bodied BSA. The malts are fruity and funky, and somewhat tart. The hops are floral. Nice carbonation. Nice beer. The funk and tartness sort of hide behind the fruit sweetness. Smooth taste. Mouthfeel is full. Finish is clean and smooth. Aftertaste is slightly sweet.
-
Aroma: 8 | Appearance: 7 | Mouthfeel: 8 | Flavor: 7 | Overall: 7
Sampled on tap at Avery; October 2008 GABF week
This is very hazy, with a murky amber color that is topped by a frothy, long lasting, light tan colored head. The aroma is very funky smelling; aromas of sweat-soaked then dried blankets, aged moldy cheese and curing leather are each quite noticeable. There is lots of oak character in the nose that becomes noticeable as my nose gets used to the funk; spicy oak and a slightly buttery-oak note are the most noticed barrel contribution. The base beer really doesn’t show up at all in the aroma, the funk and oak are just too dominant.
This is quite dry tasting, but has a solid butyric funk flavor to it that is followed by a lingering oak character and then again by a finish of funk; and this all in the first sip. This is well carbonated and it was served a bit too cold (you would figure the brewery would have there cooler at proper beer serving temperature). Flavors of buttery oak mix with Brettanomyces phenolics that add light touches of plastic, faint band aid and solvent notes (though this has a light effect overall).
As the beer warms a touch of toasty, grassy grain character becomes noticeable. The oak contributes a spicy, tannic, astringent note in the finish, though it is definitely secondary to the Brett character. This is better than the regular Salvation, but it could use a bit more finesse as it is a bit disjointed; perhaps it could use a bit more age to meld things together.
