Manufacturers :: Russian River
Sampling Dates

Russian River Consecration
Manufacturer: Russian River
ABV: 10.0%
American Wild Ale. Pours a slightly hazy brownish red color with a small white head. Smells somewhat like a desert wine. Small hint of vinegar. There's that puckering sour taste. Some sweet dark fruit flavors...cherries and plums. Then a bit of vinegar flavor followed by delicious sour fruit. There is definitely some funk in the flavor and sweet wine notes. It finishes with amazing oak flavors and tartness. High alcohol is so well hidden that it's crazy. Delicious beer!

Russian River Damnation
Manufacturer: Russian River
ABV: 7.0%
IBU: 25
In the great beer producing country of Belgium, some brewers have made it a tradition to give their beers an unusual name. Sometimes the name is curious, now and then it is diabolical and other times it is just plain silly. Damnation is our brewmaster's interpretation of a Belgian style Strong Golden Ale. It has extraordinary aromas of banana and pear with mouth filling flavors of sweet malt and earthy hops. The lingering finish is dry and slightly bitter but very, very smooth.

Russian River Sanctification
Manufacturer: Russian River
ABV: 6.75%
a nice cloudy light golden yellow color, nice carbonation, nice one-finger white creamy head which lasts a little while, then leaves some nice slicks and sticky lacing around the edges. The nose is of malts, beligium yeast, grapes, pears, and some spices. The taste is very nice, tangy/slightly sour, yeasty, slightly spicy. Medium body, highly carbonated. Very drinkable, really enjoying this one, another awesome brew from RR

Russian River Supplication
Manufacturer: Russian River
ABV: 7.0%
IBU: 27
Brown Ale aged in French oak Pinot Noir barrels with three strains of Brettanomyces, Lactobacillus, Pediococcus and sour cherries.

Russian River Temptation
Manufacturer: Russian River
ABV: 7.25%
IBU: 27
A blonde ale fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces.

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