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Russian River Damnation Batch 23/46 (Oak Aged) 3.87 206

Russian River Damnation Batch 23/46 (Oak Aged)

Percentile
98
overall

bottled
common

on tap
common

Regional Distribution
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RatingsAverageScoreSeasonalABVStyle PctlServe in
2063.9/5.03.87/5.0Special11%99.5Trappist glass, Tulip
Commercial Description:
We turned our regular Damnation recipe into a Tripel. It is bittered with Tomahawk and has Sterling and Cascade in the mid-boil and finish. The beer was then aged on new American oak chips for two to three weeks.
 Most Recent Top Raters Highest Ratings Who's Rated This?  
 IslandHaole (1035), Onna-Son, Okinawa-Ken, Japan
3.6 Aroma Appearance Flavor Palate Overall
7/104/57/103/515/20

Sep 1, 2008  
Started in on this when eating a Porterhouse steak simmered with various spices and worchestershire sauce. It tasted odd to me then but as I made short work of the steak and move to cheese slices with rosemary crackers, it was like drinking a different beer. Initially, I thought it rough and a bit like a young Cabernet, brash & tannic, I wasn’t impressed. A combination of the beer warming, and my palate switching gears as I moved from the steak into cheese both melded this into a sweet, rich tripel. It is still a bit bold (American oak, I wonder how it would have been if aged in French Oak?) I enjoyed the herbal hops at the finish. Damn I miss having access to decent beer!

 ratman197 (3240), Arvada, Colorado, USA
4 Aroma Appearance Flavor Palate Overall
7/105/58/104/516/20
Nov 30, 2009  
750 ml corked and cvaged bottle poured a clear tarnished gold with a small lasting ivory head. Aromas of oak, straw, citrus, light vanilla and light spice. Palate was lighjt bodied and crisp with a smooth dry finish. Flavors of straw, oak, vanilla, spice, light pear and light citrus with a smooth dry lingering oaky finish.


 thirdeye11 (549), Texas, USA
4.6 Aroma Appearance Flavor Palate Overall
9/105/59/105/518/20
Nov 10, 2009    Updated: Nov 11, 2009
( 750ml bottle HUGE thanks to ericandersnavy) Pours very cloudy orange with great head and lacing. Nose of cherries, oak, alcohol, grass and spicy hops. Taste of spicy yeast, creamy, tropical fruits. This beer is extremely well carbonated. The ONLY flaw is a little sweetness is lacking. Aside from that this beer is near perfection.


 bleeng (598), Spring near Beersel, Texas, USA
3.9 Aroma Appearance Flavor Palate Overall
8/103/58/104/516/20
Nov 6, 2009  
Bottle thanks to ericandersnavy at the Oct Houston RB tasting. Lemony and tart, a bit sweet and nosey. Dry and bitter and very drinkable.


 MaltOMeal (653), Land of Sugar, Texas, USA
3.7 Aroma Appearance Flavor Palate Overall
7/103/57/104/516/20
Oct 30, 2009  
bottle. Thanks to ericandersnavy who shared it at the Houston RB Tasting in October. Pours a cloudy, pale amber with almost no head. Nose is of yeast and lemon. Taste is also yeast and lemon. Mouthfeel is dry as hell.


doublea (16), , California, USA
4.1 Aroma Appearance Flavor Palate Overall
9/104/58/104/516/20
Oct 19, 2009  
Served on tap at O’brien’s TION night in a 5oz taster. I regret not getting more! Really tastes like I expected. Color is on the darker side of straw/gold, with a small white head. Taste is light oak, Belgian yeast, fruits, earth. Vinne should brew this more often than once in 23 batches..


 drfabulous (1254), Columbia, Missouri, USA
3.9 Aroma Appearance Flavor Palate Overall
8/104/57/104/516/20
Oct 9, 2009  
Oak. Sweet yeasty taste fills the glass. Some banana. Rich, full bodied taste. Fantastic.


 Fratto (740), Arlington, Texas, USA
3.5 Aroma Appearance Flavor Palate Overall
7/103/57/104/514/20
Sep 23, 2009  
Bottle from ericandersnavy. A little oak with some slight citrus. Hidden alcohol is masked very well. Good flavor.


 Ungstrup (15336), Frederiksberg, Denmark
3.6 Aroma Appearance Flavor Palate Overall
7/103/57/104/515/20
Sep 18, 2009  
Bottled. A hazy amber beer with a thin orangey head. The aroma is very fruity, with medium notes of alcohol, and lighter notes of malt, caramel, and brettanomyces. The flavor is sweet malty with notes of fruit, alcohol, citrus, lacto, and brettanomyces, leading to a dry alcoholic finish. Thanks CaptainCougar for coming to Denmark and sharing this.



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