(Boulder, CO) – Avery Brewing has named its seventh beer in the Barrel-Aged Series.
There is virtually no info out there yet on Avery Dihos Dactylion though the label hints that the beer is either named after or dedicate to a brewer who is either leaving the company soon or has already left:
“Mumbles. Squints. Tie-dye V-necks. Popped collars. Moccasins. Marlin Shorts. Vermont. Was a butcher, then a brewer, now a quitter. We’ll miss you, man!”
Does that sound like anyone you may know at the brewery?
As for the beer itself, it is aged in Cabernet Sauvignon barrels and uses Brettanomyces yeast, Saccharomyces yeast, Lactobacillus and Pediococcus. If the label is accurate, this will be bottled soon to the tune of around 225 cases. ABV is 10.25%.
Check it: from Avery’s website, under Staff: Fred Rizzo:
“The second of two Vermonters on the Avery staff, Fred…moved to Boulder shortly after [graduating Keene State College in 2006]. Since October of ’06 Fred has served Avery in all aspects of brewing, proving himself particularly adept at learning the art and science of crafting beer. Outside of the brewery you are apt to find Fred killing it in tye-die V-necks, original Frogskins, his favorite pair of moccasins as well as the occasional button down Polo…”
Mystery solved. Cheers!
Nice sleuthin’!
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