Avery Brabant

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

Serve in Snifter, Tulip, Tumbler

Brett funk owns the nose with chocolate playing a minor second fiddle. Nice brown color and heavy carbonation. Funk leaves pretty quickly with air and warmth and the nicer side of the brett complexity comes through, with sour cherries and coffee joining the chocolate. Zin barrels really aren’t obvious in the nose or taste expect maybe in driving the cherry notes. Nice acidity. Flavours hit big up front and back...hits the mid too, but doesn’t linger there. Flavours mostly of nice caramel malt, sour cherry, and some mocha. Nice beer. Actually really good, but for $8 Avery I’d rather have the Beast.

Liquid brown. Fills the pint tulip like a dream. Opaque dark brown. 1+ inch light, brown head. Sour bacterium aroma, though it’s prolly from a single bacteria. Taste is reminiscent of the aftertaste from rinsing with flouride at you local, or remote, dentist’s office. Nonetheless, at $18.25 a bottle, it must be enjoyed some way or another. Experimentation with bacteria comes at high prices at long distances. Alternately, patronize your local brewpub that practices experimentation with bacteria at a fraction on the price. Good lace, but a watery finish. Don’t listen to phil collins whilst drinking this. It will just make it worse.

12oz bottle pours dark mahogany with clumpy yet loose tan to mocha head. The aroma is wood, cherries, tart cherries, a sliver of boysenberry, some thick tart wild yeastiness, a bit of malt and sort of a wine like sensation. Complex nose to be sure. The taste maintains a nice fairly rich base of crystal like malts, some malty sweetness and slivers of sweet berry fruitiness from which sharp notes of tartness, tart fruitiness, some spicy wood, dry wine like notes and a pleasing level of funkiness dance around all over the place. It leaves notes of wine, wood, tannins and a sense of dark roasted malts lingering into the after taste. Nice stuff and likely only getting better with age.

12oz bottle pours dark cloudy brown with tan head. Aroma of sour cherries, wood, nice brett yeast funk. Zin barrels come out very nicely in taste well rounded and smooth, sour cherries, dry, and tart. Very nice well rounded and balanced all the way through.

From a bottle. Pour is deep brown with a small khaki head. Flavor is quite nice. Aroma is very bretty. Some berries and some tartness in the aroma as well. Wood, vanilla, sweet malt, and slight wine flavors towards the finish with a little bit of pepper. Definitely get the zin flavors in the finish as this warms up a little. Slightly thin, but other wise very well executed.

Dark brown with a medium beige head. Aroma had roasted malt, brett, lacto, wood and sourish berries. Sour flavor with roasted malt, wood, brett, lacto and wood. Finished sourish.

Bottle feb 10 2009.Pours black with an off-white head.Aroma sweet grapes, sour berries, funky brett and malt.Flavor is chocolate malt,vanilla ,oak and funk ,what a great combination.Some dark berries and grapes/wine.Smooth mouthfeel ,medium body.average carbonation.What a nice beer.

12oz bottle via trade. Pours a cloudy dark reddish-brown color with a small tan head. Good retention and lacing. The aroma is rather funky and vinous. Lots of barrel in this one, with big oak and vanilla presence. A little roast as well. The flavor is interesting and complex. A hint of malty sweetness as well as a considerable roasted malt presence and a little chocolate. Dark fruit is big, especially red wine. Oak, vanilla, and leather from the barrel aging also come into play. Medium level of tartness. The mouthfeel is drying and rather tannic. Medium-bodied with medium-low carbonation level. Overall an enjoyable but not amazing barrel aged sour-ish beer, sort of what I expect from Avery.