Avery Brabant Release

Notes and Photos

Brewers/Industry 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.

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Comments

	soyorganic says: Good notes and article, I look forward to having some Brabant! 182 months ago
	CapFlu says: Great photos, Mike. I really enjoy the new layout and functions. :) 183 months ago
	robertjm says: Wow! Zin is my favorite wine and Belgian style beers are up there too. This sounds like a match made in heaven (or at least Colorado!!) :-=) 183 months ago
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