Jul 21, 2015

Avery Brewing Insula Multos Collibus

This bottle of Avery Brewing Insula Multos Collibus is the final review in a series of sour ales that I purchased earlier this year. This particular brew — 9.7% ABV — was brewed with Brettanomyces, Pediococcus and Lactobacillus before being placed in retired bourbon barrels for nine months. The brew was then re-fermented with cherries.

As expected, the result is an outstanding beer — one that has a potent sour tartness and strong cherry trait. The bourbon takes a back seat for most of the ride, lingering in the background lightly. Insula Multos Collibus is a tasty and layered brew, but isn’t quite as dynamic as the tequila barrel-aged Fortuna.


The beer pours rusty in color with zero head.

Avery Brewing Insula Multos Collibus photo


Cherries, a solid tartness, woody notes, soft bourbon and a touch of caramel combine for a clean, enticing aroma.


For the most part, Insula Multos Collibus’ flavor is comprised of cherries and a sour tartness from start to finish. Wood, a hint of vanilla, soft bourbon and distant caramel present themselves, as well, but fade to the background. The beer has a quick, sharp tartness that is tongue buckling at first, but it gently ebbs, lingering for a good long while in the warming finish.


Insula Multos Collibus is another excellent sour from Avery. It’s damn tasty, but doesn’t quite capture the barrel influence quite like the Fortuna had. That said, I think that the bourbon influence is best suited in its current position here, instead of stepping further to the forefront to dominate the flavors. Out of the four brews that were reviewed in this run, this one piqued my curiosity the most when it came to cellaring possibilities.

Rating: 4/5

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