Russian River Consecration
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Tasting Notes
Consecration pours deep burgundy and leads with a complex nose of dark fruit, balsamic vinegar, tart cherry, and subtle oak from the Cabernet Sauvignon barrels it ages in. On the palate, flavors of dried currant, fig, earthy funk, and a pronounced acidity dominate, underpinned by vanilla and light tannins absorbed from the wood. The body is medium-full for a wild ale, with the 10% ABV adding warmth that rounds out the sourness rather than sharpening it. The finish is long, drying, and faintly vinous — more winery than brewery in the best possible sense.
About the Brewery
Russian River Brewing Company is based in Santa Rosa, California, with a second location in Windsor. Founded by Vinnie Cilurzo in 2004 after he acquired the brand from Korbel, the brewery is widely regarded as one of the most influential craft breweries in the United States. They built their reputation on two ends of the spectrum — intensely hopped West Coast IPAs like Pliny the Elder and Pliny the Younger, and a world-class barrel-aged sour program that includes Consecration, Supplication, and Temptation.
Food Pairings
The beer's acidity and dark fruit complexity make it a strong match for a rich charcuterie board — cured meats and aged hard cheeses cut through the sourness and mirror the funky depth. Braised duck or lamb shoulder works well because the fat tempers the acidity while the savory meat amplifies the wine-like fruit character. A dark chocolate dessert with cherry or raspberry plays directly into the beer's dried-fruit notes. Aged blue cheese like Roquefort is a classic pairing — its salt and funk find a natural counterpart in the vinous, barrel-influenced character here.
Style Guide
American Wild Ale is a loosely defined category covering beers fermented or conditioned with wild yeast strains — typically Brettanomyces — and often lactic acid bacteria, producing funky, tart, and complex flavors that diverge sharply from conventionally fermented beer. Unlike Belgian lambic, which follows strict spontaneous fermentation traditions tied to a specific geographic region, American Wild Ales give brewers latitude to inoculate deliberately, blend adjuncts, or age in wine and spirit barrels. The style ranges broadly in ABV and intensity, from light and lemony to dark, rich, and vinous. What defines it is the presence of microbial complexity — funk, acidity, and evolving character over time.