Avery Fourteen

Formerly brewed at Avery Brewing Company
Style: American Strong Ale
Boulder, Colorado USA

22 oz. bomber. Pours an extremely dark brown (almost black) with dark amber highlights and a thick, pillowy, unevenly-bubbled, short-lived, tan foam that leaves thick streaks and spots of lace on the glass. The aroma is very strong and is an interesting mix of alcohol, cocoa powder, vinous malts, and green, grassy hops. The flavor starts malty and sweet with lots of chocolate intertwined beautifully with the smell of sticky, earthy hops. The middle of the tongue picks up lots of dark fruit (prunes, chocolate-covered raisins) and molasses. The finish is full-bodied, is strongly alcoholic, and combines dark roasted, pungent malts with an interesting, fruity hop bitterness. The mouthfeel is seductive: it is full-bodied but lightened by luxurious, creamy bubbles. There is a touch of oiliness around the middle of the tongue. Overall, this beer rocks. It is even better than their past two anniversary beers (which I thought were quite pleasing, too).

2007 bottle from Eagle River Liquor in Fulton, IL. Pours a slightly hazy dark chocolate brown with and absoutely huge rocky tan head that lasts forever and just looks beautiful. Aroma is of lots of dark fruit, toffee, caramel, fresh taffy, a decent amount of floral and citrus hops and a hint of alcohol. Flavor is caramel, toffee, roast, lots and lots of candied dates, overripe banana, a little raisin, molasses, burnt sugar, and some pine and citrus hops. FInish is dried fruit, a belgian like yeastiness, and some nice citrus, bitter and maybe some herbal hops. Body is medium, rather slick and very clean, this brew hides 9.5% really well. I would love to compare this to a fresh bottle, I bet this is better.

22 oz. bottle. Bottled in 2007. A near-opaque brownish pour with a finger-thick mocha head that leaves rings of lace. A sweet and malty aroma that features lots of brown sugar, ripe apples, pears, some caramel and molasses. Full-bodied. Roasty and quite sweet upfront. Raisins, molasses and red apples are all present. Finishes with some tingly, drying hoppiness. Alcohol is noticeable, but not over the top.

Sampled at DØE Beerfestival 2009, Valby. Pours adark brown beer with an offwhite head. The aroma is hoppy, and the flavor is hops (citrus), and sweetness. The palate leaves sweetness. Overall a good but strong beer.

The Avery Fourteen was poured into a St. Bernardus chalice, and it looked a quite a lot darker than any other beer that had graced that glass prior. The head atop was smallish, but stayed put for a while. The citric and piney smell was backed by dark roasted malt, and would probably have been most at home in an Imperial Stout. The taste was quite any other beer I’ve had before. It was balanced between bitter, savory, sweet, and sour tastes and had each of these in spades. Very dry too as a result of the high hop presence, and the alcohol content. If you don’t like big beers, stay far away, as this would tun you off on multiple levels. Very difficult to drink at a rapid pace due to a sensory overload. Some maturation time would likely help in that department, but then the wonderful hop kick would be gone.

Big tan head and big molasses aroma with a little alcohol mixed in. Both are evident in flavor along with some chocolate flavor too. Would be really good if it weren’t for the alcohol heat. Seems like good flavors are overpowered. Typical for Avery. Bugs me with the unnecessary alcohol flavor.

22oz bottle: Very dark ruby red color, crystal clear, with a large light tan head. Aroma has roasted caramel, notes of dates, figs, red grapes, touch of oak. Flavor is very malty, notes of dates, caramel, vanilla, with fair amount of citrusy hops in the flavor. FInish is balanced but mildly sweet.

Pour: dark brownish purple. Head: creamy, light beige thin. Aroma: alc, grassy, caramel, sweet, caramel, copper notes. Flavor: alcohol, grassy, butterscotch at the end. Hard to describe. Palate: lively and refreshing. Finish: butterscotch, warm.