Avery Thirteen

"If it’s got a goat, it’s gotta be good."

Well-bedecked bottle pours a deep ruby/mahogany with a short, tan head that settles quickly into a thin film and halo. Aroma finds a luscious blend of malts and yeasts sharpened with a whipcrack of alcohol. Caramel, apple, banana, whisky, maple, sweet cherries, Juicy Fruit gum.... damn, there’s alot going on! A smooth, wheaty palate is fluffed up by a healthy hit of carbonation as a precursor to carressing the throat as a warm, silky syrup (all the while leaving a dry astringence in the mouth!) Yeasts dominate the flavor with Weisse-like fruitiness. Sweetness from the malts is tempered by soft hop-bitterness and alcohol (again) which now seems a little too forward. Sadly, the linger hangs with a sour fruitiness and a hint of pungency, rather like a children’s chewable vitamin. Despite its few downfalls, this was six dollars well-spent and I’ll be heading back out to Frankfort because this goat should age quite nicely.

<font size=-4>22 oz. bomber from <a href=http://www.ratebeer.com/Place/illinois/frankfort/united-liquors/1120.htm>United Liquors, Frankfort, IL 60423</font>

Lots of alcohol and dried fruit on the nose of this dark brown beer. Noticeable alcohol on top of the wheaty and rye like flavour. Bready with some nice spices and herbs to this chewy goat. Decent beer but just not my thing.

Wheaty, slightly fruity, mint, rye aroma. The weakest part of the beer. Enormously quaffable, especially for 9.5%, with a strong wheat hull flavor, rich chocolate mousse, herbs, mint. Chewy and rich, vastly enjoyable.

Deep dark black in color with a little tan head. Fruity malty aroma. Caramel fruity raisiny notes. Malty caralmel and fruity flavor. Thin bodied. It would be better without the alcohol aftertaste. Thanks for the trade JB.

Nice dark cherry mahogany color, cream colored small bubbled head, scent is alcohol, malt and fruit similar to a belgian almost, strong flavor with hints of plum, alcohol and chocolate. You know you are drinking a big beer.

Bottle. Small tan fizzy head that was mostly lasting along with a decent amount of lacing, transparent, visible carbonation, and a dark ruby hue. Nose was mildly malty, sweet, fruity and spicy. Flavor was sweet, toffee, cocoa, bready, and spicy. Tingly palate. Medium body.

Interesting stuff. Hazy dark reddish. Thin head with some lacing. Sour taste in palate, cherries and a woody taste also in palate. later in the mouthfeel is a strong full bodied chocolatey taste. Aroma is of dark fruit.

Draught pint at Sunset Grill on 8/4/06. Not sure why I forgot this one.
Chalk-colored grey/off-white head is small and shows low to moderate retention, eventually receding to a ring/partial-cover. Dark, cola-brown liquid shows soy/tan highlights in the light and has a medium-high clarity with quite a bit of large-bubbled carbonation rushing about. Little/no lacing created.
Chocolate cola notes quickly mix with cotton candy and bubble gum. Seems this is going to be some sugary stuff based on a quick sniff. Some assertive roast always seems to do this style well, but here it seems pushed over by the pale malt sugars or just plain non-existent. Wheat is pretty few and far between and more of that would soften this insipid sweetness oozing from the liquid. Not to mention, there is hardly any bock-like yeastiness on the finish, perhaps just a pinch of light vinousness. Honestly smells more like a simple, amped-up dunkel with some weizen yeast qualities, though very light at that. Some light banana cream notes and too much cola and bubble gum. Where the hell is all of this cola coming from? Aroma strength, furthermore, is not very strong, though nor is it alcoholic/fuselic.
Less bubble gum, thank god, in the flavor. In its place, there is more sticky caramel, light fudgey chocolate and yes, cola. Little/no sourish bockiness, a rather gassy, overcarbonated body which is too sugary/sweet no matter how much CO2 you cut it with and hardly any real wheat dryness/softness. And as it warms, the slight alcohol warmth turns in to a more raw fusel sharpness. Black pepper-like phenol astringency further clouds the finish and some dry, bland breadiness emerges as well.