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Avery Barrel-Aged Series 1 - Brabant

 (RETIRED)
overall
98
85
style
Serve in Snifter, Tulip, Tumbler

bottled
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RATINGS: 398   WEIGHTED AVG: 3.7   SEASONAL: Series   EST. CALORIES: 260   ABV: 8.65%
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COMMERCIAL DESCRIPTION
Brabant is a 8.65% abv dark unfiltered beer, fermented entirely with Brettanomyces and aged in Zinfandel barrels for nine months. 694 cases produced.


3
   AROMA 5/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
talon1117 (1152) - Fort Collins, Colorado, USA - MAR 4, 2009
Bottled 02-09. Pours a very dark brown color with only highllights of a rusty burgandy color; the head is average, beige, frothy, and somewhat lasting with lots of tight lacing. Nose is filled with zinfandel barrel notes, and if I didnít know better, I would say it was old world. Notes include certainly earthy, barnyard, and horse blanket notes of the wine barrels but also lighter notes of overripe cherriesfrom the brett, light blackberry, and very faint sweet malt notes. Flavor is similar with barnyard and horse blanket being dominant, again, with faint notes of almonds, red grapes, and some sweet malts. Palate is light to medium, soft to lively, watery, and lightly dry. Finishes drying with barnyard, horse blanket, and some tart brett notes. Wow, dissappointing... All notes come from the wine barrels and the beer is insignificant. Avery does much better.

3.8
   AROMA 8/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 17/20
waolsen (1338) - Littleton, Colorado, USA - MAR 2, 2009
bottle. bottled 2/10/09. dark pour wth thn tan head. very nice aroma.grape, brett, dark fruit and yeast. lively palate. flavor follows aroma. fruit and zin last through finish. some alcohol warming. nice job Avery.

3.5
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
3fourths (7797) - Boulder, Colorado, USA - MAR 1, 2009
UPDATED: APR 6, 2011 First pour is surprisingly dark, with a chestnut brown tint and a crusty-looking peanut colored head. First hint of the nose is just mindbogglingly appetizing.... currants, brettanomyces, red grapes, nutmeg, nutty bran and cardamom... wine-like for sure, with a supple Belgian yeast character that reminds me of a hefty trappist loaded with plum, currant and brown sugar, but touched with the natural brett-like character of tannic grape skins. Spritzy first sip is peppery and active on tongue, effervescent and bubbly, the tip of the tongue tingles... huge note of bready currants and moderately sour nuts and toast (as in sour cream)... interesting... not hitting everything like I would have hoped... halfway through a small bottle Iím still thinking that the nose is stellar while there is something to be desired flavor-wise. Body is decent but unimpressive - thereís little that stands out and makes me remark... that fullness and roundness that Iím these days finding essential for enjoyable beer, well itís not here, so the entire palate experience is very muted and forgettable. A little too much of a toasted bran and burnt currant character, but nonetheless delicious and interesting. A positive experience drinking this one, Iím happy to report.

4.1
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 4/5   OVERALL 16/20
Dickinsonbeer (5076) - Hoboken, New Jersey, USA - MAR 1, 2009
Bottle at EBF. Wow- I was surprised by how good this one turned out. Pours a deep woody amber brown with a nice fluffy lasting head. Aroma is instant pedio- cherry pie, with lots of wood and other funky things- horse blanket and manure- with cobwebby dough and earth mixing with a grape-like tannic acidic red wine. Flavor is a bit sweet upfront- cherry pit, and skin, nutty dark toast, light caramel, funk and pedio- also lots of tannic red wine grapes, and some oak- with a lactic acid tartness in the end to rip through the other residual sugars. Good lactic acid around the tongue and an especially nice sharp zesty tartaric grape acid on the very tip edge of my tongue makes for a nice finish - also tannic and a bit astringent in the back of the palate. Nice!

4.4
   AROMA 8/10   APPEARANCE 4/5   TASTE 9/10   PALATE 5/5   OVERALL 18/20
LtDan (1743) - Los Angeles County, California, USA - MAR 1, 2009
Appearance: Pours a dark brown with a frothy tan, sudsy head. The head starts out huge, and subsides to a 1/2 inch. Aroma: Of note, you can smell this beer from the neck of the bottle, and from a few feet from the glass you pour it into. Starts of with whiffs of oak, brett. After more examination, I can pick out some dark fruits such as plums as well as red grapes. There is a little bit of dark malt in the nose as well. Taste: A mixture of funky brett, sour and dark fruit, chocolate, a big oak presence. You think it is going to finish sour or tart, but it ends with some malty funkiness. Overall: Highly complex, and a great original "Wild Ale."

3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
NachlamSie (2646) - Denver, Colorado, USA - FEB 28, 2009
[Feb 22, 2009]
Bottled on Feb 10, 2009. Pours a very dark brown with an excellent tall, tan head. Sour, funky aroma with hints at muscadines, wood, berries. . .the carbonation is lively enough. The flavor has hints at wood, cheesy funk, vinegar, and a strong resemblance to Champagne. This is tart throughout with a lot character imparted from the wine. Complex, interesting, and unique. . .especially for Avery. This strays away from the "beat you over the head" method they usually employ.

3.8
   AROMA 9/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 16/20
Dmalone102 (223) - Denver, Colorado, USA - FEB 27, 2009
Just picked up a bottle from Arrow liquors in Littleton. Iím rating this against the BJCP style guidelines for a Belgian specialty ale, because it allows for Brett flavors. Aroma- Sour apples and berries. A funkiness that I guess can be described as Horsey (although I donít get that). Other esters are present, but clouded by sourness. The alcohol presence is percieved in the aroma, with some fusel alcohols. Appearance- Cloudy, dark brown, with some deep mahogany highlights. Thin, Tan head. Taste- Sourness that isnít as estery as the aroma. There is a malty nuttines and a strong hop bitterness. The alcohol is very strong here as well. Fusel alcohols are heavy. Spicy taste exists, very phenolic. Palate- Moderate carbonation with low to medium body. Moderate astringency could be from alcohols. Alcoholic warmth. Overall Impression- The true genius in this beer is itís uniqueness. I think it would benefit from a year or two of aging. It seems to have had a warm fermentation, as many Belgians do, because of the fusels, esters and Phenolics.

4.1
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
brokephibroke (274) - Mead, Colorado, USA - FEB 27, 2009
Oaky, barny, sour cherry, funky aroma. Very cloudy brown with red hints head is thin. Sour and complex: ripe brie rind and bright berry. Very drinkable.and will probably age very well.

4.1
   AROMA 7/10   APPEARANCE 3/5   TASTE 9/10   PALATE 4/5   OVERALL 18/20
montanabeerman (9) - Bozeman, Montana, USA - FEB 24, 2009 does not count
Bottle. Dark brown with little or no highlights. sour, vinous smell. really does smell a bit like zinfandel. bright ripe sour fruit flavors- especially cherry. a subtle carmel undertone lifts towards a malty sweet aftertaste. Finishes with a pleasant piquancy that puckers the mouth. This is a well balanced "sour" beer. Iíll look forward to the rest of the series.

4
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
Rciesla (5499) - Exit 15W, New Jersey, USA - FEB 23, 2009
UPDATED: APR 4, 2009 Draft at EBF. Pour a dark amber body with an off white lacing. Fruity cherry, plum, and vinous aroma. Dry with some brett but nothing over the top. Some lemon decent brew. 3.6 Had this out of the bottle and it reminded me of a nice bottle of CL SFTO wine. Quite good gonna have to bump this up some. "Think about the kidney failing cat" 4.0


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