February 19, 2009 Written by 3fourths
Boulder, COLORADO -
Avery Brewing Company has released Brabant, an 8.65% dark, unfiltered, Belgian-inspired creation, fermented with Brettanomyces and aged in Zinfandel barrels for nine months. The chilly release night featured a warm house and a packed crowd. Avery delivered a few surprises at the bar, including a 9% blended sour ale appropriately named Voltron, Reverend aged in a fresh Eagle Rare barrel, and a firkin of Out of Bounds Stout with a half-pound of coffee from the Unseen Bean in Boulder.
We are told that bottles will soon make it to stores, but just how many, and just how far they’ll travel, remains to be seen. Ratings have begun to trickle in.
For those curious, the blend of Voltron was as follows (in various amounts):
1. Good Sally - Salvation aged in Opus One Cabernet Sauvignon barrels with Brettanomyces Drie added.
2. Port Altar Boy - Reverend aged in a neutral port barrel with Brettanomyces Drie and lactobacillus.
3. Opus One Altar Boy - Reverend aged in Opus One Cabernet Sauvignon barrels with Brettanomyces Drie added, as well as lactic and acetic acid-producing bacteria.
4. 100% Brettanomyces Ellie’s Brown - Fermented in a Ferrari-Carrano Chardonnay barrel.
5. Brabant - A portion of our new beer but aged in a neutral port barrel rather than a Zinfandel barrel.