Avery Brabant

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

Serve in Snifter, Tulip, Tumbler

A very cool beer shared by footbalm. Pours a dark brown color with a large beige head. The aroma is heavy on Brett, vinous notes and wood. The flavor is similarly full of wine-like flavors, sourness and funk, Brett, light roasted flavors, not too much like a BSA. Later as it warmed a lot of Belgian yeast did come to the fore. Very nice and unique.

Pours a dark brown,like a porter, with a tall khaki head that leaves considerable lacing. Aroma has anise, chocolate, kiwi, musty oak, and some serious funk. Medium bodied, thick and viscous. Taste is complex. Maybe too complex for its own good. Opens with sour cherries, followed by chocolate and coffee notes. Musty oak, vinous zinfandel, bubblegum, horse blanket, peppery alcohol, dark fruits, and more funk. Unique, certainly, almost weird, but it’s very drinkable. There’s just too much going on here. Curious about how this will age.

12 oz, bottled Feb 10, 2009. Opaque, dark chocolate with a large spongy head that slowly settles to a lasting disc of cream. The aroma is musty brett with some hints of wine. The flavor is similar but the dry wood and wine notes hold their own a bit better here than in the aroma. Still plenty of tart berry/cherry funk though. Some prunes and bitterish chocolate-toffee notes on the finish. Medium-heavy body is smooth and acerbic. Not really a brett fan, but this is pretty good.

Bottle, with Alaskanwarren in Denver. Thanks for sharing this one Brian! Rich brown, lots of dense tan head. Some aggressive funk here. Right off the bat, it is seriously thick vinyl. Then used motor oil, some perique tobacco, over-ripe-going-rotten apples. Salt-marsh flavor with that fishy, reedy musk. Punk-wood stump, cherry pits. Soft and surprisingly light on the palate, tannic finish. Took me awhile to get past the initial impression of hot car seat, but after that, there is quite a bit of interest here. A nice first go at funk from Avery. Get the 4-vinyl guaiacol under control and this will really be something special.

Pours black coffee colored with a small head that dissipated quickly, but left considerable lacing. Could smell bananna bread, vietnamese grocery store (fetid tofu), belgian-sweet. These were tastes (meant not in a terrible way): sour smoke, spoiled wine, tar, like a wet horse smells, kimchee without the heat, can definitely taste the tanins from the zin barrels. Very full-bodied, highly carbonated, fizzy on tongue. One of us found it somewhat drinkable & interesting, the other would not order again. Must like sour beers to enjoy!

Such an interesting beer, Zinfandel very well balanced into the mix. Sweet finish. Dark fruit note remind me of ’The Beast’. Thanks sleepy for the hookup.

Pours dark brown, near black. Aroma is a sour caramel, ripe dark fruit, brett funk and grapes. Flavor is sour dark malt, unripe grapes, wood, slight burnt malts, dry wine. Thinner body. Finishes dry with some bitter wood and roast malts.

Dark brown with ruby highlights and a small off white head. Aroma is sweet, cherry tartness and some sour funk. Taste has a little wine as it warms, sweet and a little raosted coffee. A bit odd. Taste and aroma totally different. Not much wood but finished dry.