Uncle Jacobís Stout is brewed by the Avery Brewing Company in Boulder,
In the quest to
create a collection of barrel-aged beers to be reproduced annually, Avery
Brewing Company is releasing Uncle Jacobís Stout, the second member of its
Annual Barrel Series. The collection began with Rumpkin rum barrel-aged
pumpkin ale in the fall of 2011, and now continues with this 17.4% ABV stout
that was aged in first-use Bourbon barrels for 6 months. While the Avery
Barrel-Aged Series features one-time-only batches, such as the recent Muscat
díAmour and Rťcolte Sauvage, the Annual Barrel Series features a selection
of cellarable barrel-aged beers that fans can return to and get to know
Beer Review from
Appearance: Pours not quite black with a huge frothy dark tan head that
refuses to dissipate. As much lacing as huge alcohol legs. Great.
Smell: Just beautiful. Full, boozy, roasted malt and dark fruit. The kind of
badass imperial stout the best American breweries used to make, turned up
several notches and barrel aged. The oak notes don't so much stand out as
highlight all the other huge malt bomb notes. Caramel, raisin, red grapes, rum
cake, almond croissants (with marzipan, no bullshit plain croissants with almond
shavings on them), telltale (good) oxidation notes like in 10 year old J.W.
Lees... I could go on. Not pristinely any of these things, but strongly
suggesting all of them and more. This is what big BBA beers aspire to.
Taste: Just like the nose, with big extra notes of molasses and hot booze.
Starts oaky with thick pastry flavors, then gets quickly balanced by a boozy
flood of savory molasses, brown sugar, raisin, balancingly-bitter roasted malt,
elegant vinous feel and flavors enveloped by caramel and coffeecake. The whole
affair is sort of propelled along by this coffee ice cream/caramel flavor...
it's either the main reiterated and reinterpreted theme of the symphony, or
maybe it's the insistent beat or constant rhythm section that mainly
characterizes the piece.
Regardless of metaphors, it's delicious. Endlessly complex but never offputting,
never out of balance. This is a truly great, world class stout. It's a gift to
the beer drinking world that Avery keeps making this beer.
Avery Brewing Company History
Adam Avery, president and head brewmaster of the brewery, incorporated the
company in 1993 when craft breweries were just starting to increase in
popularity among mainstream beer drinkers. Originally upon its founding the
brewery utilized only a seven barrel tank to ferment its beers causing
production to be relatively small. In the years since the early to mid-1990s the
brewery has expanded significantly to encompass several eighty barrel tanks, two
one hundred-twenty barrel unitanks and two outdoor fermentation tanks that can
hold two hundred and forty barrels allowing at least eight thousand barrels to
be produced per year. The volume of beer produced has allowed the beer to become
increasingly available in Colorado, and the rest of the United States as well.
In 2015, Avery built a new 100,000 barrels brewery.