Avery Brabant

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

Serve in Snifter, Tulip, Tumbler

reddish brown pour with minimal brown head. aroma of funky cheese, hcl, and fruit skin..oak in there as well...flavor of grape, spice, herbs, light sourness...sourness doesnt come across in flavor like it does in the nose...some hibiscus in the finish

12 oz bottle with gold foil. Just over a year old. Pours into my chalice a deep brown with hints of red. The head is magnificent and lightly tan, It leaves thick lacing as it recedes into a froth atop the beer. Initially there is a huge whiff of fruity zinfandel wine but it mellows out quickly leaving a nice barnyardy brett scent. There is also some oak. The taste is a bit of a letdown, it isn’t near as flavorful as it could be. It has quite a bit of complexity though, everything form a subtle hop bitterness to tannin. The zinfandel is more pronounced in the flavor, as is the oak. There is definitely a vinous grapey quality to it.There is some funk and sourness but not a large level, just some subtlety from the Brett. I think it lacks perhaps a bit of sweetness because the overall flavor is kind of blunt and bitter/sour without a lot of sweetness to anchor it. The mouthfeel is probably what contributes most to milder flavor, it is slightly watery with a dry finish. I thought they did better on their 15th anniversary beer but this one is decent. Serving type: bottle Reviewed on: 05-27-2010 21:18:14

Bottle shared by badnewsbeers; bottle dated 10 February 2009. Opaque ruddy red-brown body, thin clumping tan head. Sour nose with wet socks and funk, bile, and perhaps pear. Sour body with fruitskin, grapes, and toast, tart and sweet, and not as funky as suggested by the nose. Some warming alcohol in the finish. Solid with good complexity. An interesting brew.

Pour is dark brown – no light penetrates the beer. Moderate tan head that last. Nose is a bit of funk with some underlying sweetness. Mouthfeel is somewhat thin with mild carbonation. Flavor starts with a nice tartness and ends with a bit of a sour/bitter note. Pretty nice beer.

Reviewed from notes. Pours a dark mahogany brown with a thin off-white/tan head and a decent amount of lacing. Nose brings forward quite a bit of acetic and lactic sourness, with the acetic character taking over a little bit. Also a bit of roasted malt, wood, and sour cherries. Taste brings the cherries and malt forward a bit, and has a moderate amount of a balsamic vinegar taste. Just a touch in that it doesn’t detract too many from the beer’s flavor. Feel is fairly light and quite sour. Drinks really well with a lot going on throughout. Serving type: bottle Reviewed on: 10-13-2010

Bottle from Lighthouse, enjoyed in their beer garden. Bottled 2-10-2009. Very dark maroon, beige head. Aroma of sour apple and lemon peel. Taste has aggressive brett sourness, caramel and earth. Nice stuff.

Lacy tan head slowly disappears from the cola coloured, almost opaque ale. Fruity, grapey and jammy potent nose that translates into a rather tannic, again jammy palate where dark fruits and their skin find their way in an earthy, woodsy ensemble. Very well attenuated at this stage, it has grown wild flowers and soft coniferous notes from the brett, but the wood character takes more room than the wild yeast and its vinous aspects are most noticeable. Blueberries, cherries, blackberries and black currant are all apart of the fruity subtleties developed by this union. Feels not overly alcoholic, but very strong, perhaps more so than its close to 9%. I’d actually be very curious to try the basic ale that went into the barrels before its sojourn, there seems to be little character left from ex ante barrels, but what it became is fun. Thick palate with little carbonation. Closing notes of chocolate and new world red wine. Solid, I’d be most curious to try such recipes from brewers I appreciate more than Avery because this was beyond my expetations.

Bottled sample via and shared with oakbluff. Near black in colour with medium carbonation. Lots of vineous and wine barrel aromatics, backed by elements of munich malt, chocolate, and a hint of vinegar. More red wine notes in the mouth, along with chocolate fudge, sweet oak, and earth. Somewhat lactic too, but not overly sharp or acidic. No sharp edges here, which is unexpected for all of the wild/bretty notes. Very nice.