Avery Brabant

Formerly brewed at Avery Brewing Company
Style: Sour Ale/Wild Ale
Boulder, Colorado USA

Serve in Snifter, Tulip, Tumbler

(12oz bottle to snifter) incredible aroma, like roasted caramel. A gorgeous pour; deep brown with dark thick tan head. The taste is unbelievable and its thick and creamy with a mild finish. Now one of my favs!

(bottle - 12 oz) Dark brown pour with a very thin layer of tan foam. Funky and heavily malted aroma with some sweetness and wood notes from the barrel. Mainly that good and earthy funk. Flavor is dry and tart at the start. Good Brett flavors come up immediately and stay on the tongue for a while. Can’t really taste much from the Zinfandel barrels except the wood and the damp farmhouse flavors. Nice and dry. I really liked it.

Bottle shared by rudolf: Dark ruby-brown color topped by an off-white head. Dark cherry aroma with a hint of vinegar. Lightly tart, with flavors of cherry pits and dusty yeasty esters. Some light vinous and oak qualities with just a touch of heat in the finish.

The finest mahogany polished to perfection rests under a thin tannish head that simply washes away. There is nary a collar nor a stitching of lace to be found, but if I’m not careful, my neighbor next door will be enquiring as to the sensual aromas emanating from my apartment, and ultimately, my glass. Brettanomyces is her name and earthy barnyard funk is her game. Sour mashed grapes ready for the grappa distiller takes full advantage over the crushed and spent skins, seeds, and stems for a funked zinfandel nose that sends eyes rolling back into my head. Dried cranberries and fresh leather all oiled up and ready for show give way to grape juice concentrate and buttermilk of all things. But then again, buttermilk is its own world of funk and some lactic character is not to be unexpected. Fresh wood settles in comfortably with old barrels oozing zinfandel essence offers the perfect marriage to her Bretty nose. It takes an open mind and an even more open palate to appreciate what that wily family of wild yeast, Brettanomyces, can do for a beer, but once you scratch that itch, she never leaves you and enough is never enough. Lickings lips wet with anticipation, I greedily draw deep my first quaff seeing as I have little-to-no willpower when facing Bretty delights. Smooth and most creamy, she glides across my senses with a playful banter of tart, sour, sweet, and earthen. Her sour side hits hard in the back of the throat while mashed grapes grace the top of my tongue and fill out the bulk of her palate. Take said grapes, pour into a blender, add slightly soured cream, and voila. I’m simply amazed by how smooth and creamy her mouthfeel and body is. Not on the heavy side at least, which is a saving grace for her robust Brett profile: leather, oil, old wood, sawdust, and funk. Her tart hit in the finish is the perfect palate cleanser and keeps bringing me back for more. Dried cranberries join her soured zinfandel berry cousins while homemade pie crust bakes in the background to crisp golden perfection. Add a dash of dry cinnamon and nutmeg powder and I have one of my favorite childhood treats. Each moment is a sensual revelation, though I can tell she has only begun to mature. As warmth settles into my heart, I savor a long finish before facing the sad reality of an empty glass. Thankfully, I still have 5 more bottles to taste at perfectly timed random intervals.

Obviously at only 694 cases there is no more of this beer to be found or to be made. Should you be you be lucky enough to stumble across the Avery Brabant, bring a few bottles home to savor at your own perfectly timed random intervals. Luxurious indulgement was never so affordable. *this beer has been one of the most evolutionary beers i have tasted in 3 years of tasting. fanfreakingtastic, she is never the same once. magnificent*

Bottle shared with Rudolf & Frylock. Darker brown cola colored pour, funky bretty aroma, dark berries, & rich red wine. Taste followed the aroma. Bretty funk, deep red zin wine flavors, complex & quite good

Bottle tasted at Mike’s place, March 2010. Black, tan head. Nose is bretty, a little spice, some figs, dark honey. Flavor is honey, a bit bitter, brett, some soy & rich red wine. Wood in the finish.

Aroma is of off color cherries and a bit like mud. Blackberries in there too. Dark brown with a thin tan head. Taste is of zinfandel with currants and a wine-like sweetness that lingers on the lips. It ends with a sweet burst of dark cherry. Palate is excellent with its thickness and dripping sweetness. God darn interesting.

Bottled 2/10/09. Pours a dark brown red with a small brown head. Aroma is brett, lemon, funk, berry and citrus. Flavor is incredibly sweet with very little sourness. Palate is cloying and dry. Had potential, probably better fresh.