Avery Barrel-Aged Series 1 - Brabant

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

Serve in Snifter, Tulip, Tumbler

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A solid pour into my large Tripel Karmeliet glass produces a fat-two-finger thick, lightly browned, tan colored head that leaves quite a bit of lacing and is pretty long lasting. The beer is quite dark with a black-brown color; when held up to the light the beer remains opaque, but shows some amber tinges around the edges. The aroma is tart and lactic smelling, but has a soft dark / roast malt side to it that is more toasted than roasted in character. The nose finishes with a signature Brettanomyces derived phenolic character that adds spicy notes of phenolic-soaked cotton and a slight curing plastic notes that reside on top of some fruit notes and some more toasted bread notes. There is a touch of up front berry aromatics, some concord grape like notes and a wine-fruit character all of which can be fleeting at times. There is a solid, spicy oak character that is quite strong, but at first melded so well with the funky Brettanomyces notes that I only just noticed it now. The nose on this beer is nicely complex; contemplative and enjoyable, it is made up of a nice mix of fruity wine-like notes, peppery-spicy oak, butyric-sweaty-barnyard Brettanomyces notes and a supporting dark malt character. This last seems to mix with the tartness and it almost seems like the burnt malt notes are boosting the perception of the sourness in the nose; or perhaps vice-versa, it is hard to say having not tasted the beer yet).

The beer has a soft, creaminess to it up front, though it is quite dry with no perceived sweetness after the first sip. The oak provides lots of tannic structure to this beer, which boosts the perceived body and velvety texture. The lingering finish leaves me with a butyric funkiness of cured plastic and musty, sweat stained dried leather. Dark malt notes can be picked out at times, but are somehow omnipresent too, with a roast-acrid note, a burnt bitterness in the finish and an underlying toasted grain character. The beer is nicely tart tasting with a lactic acid note that is pervasive without being over-bearing. The oak provides a biting spiciness as well as a touch of astringent woodiness. The barrel influence has also left lots of Zinfandel influence in this beer; it is another layer of this complex beer that must be contemplated to notice the signature of ripe berries, a touch of grape-skin jam, peppery and leather-like Zinfandel notes. I seem to get a subtle hint of the powerful wine that rested in the barrel before this beer.

I like how complex this beer is, layers of the rich, underlying dark malt character, its lush texture, the substantial yet smooth tartness, the subtly powerful Zinfandel notes, and the spicy, lively oak influence. This is a very layered, contemplative brew that has easily exceeded my expectations. This is most definitely one of the best Avery beers that I have had.

Bottle shared by haggerty. Pours dark brown with a thin beige head and a sour aroma. There is a sour dark malt flavor with lots of brett and a winey finish.

Originally reviewed 3/5/11. Picked up this bottle awhile ago at City Beverage. Have had it cellared since. Bottled on 2/10/09. Just a little over 2 years old. Poured into a tulip glass. This pours much darker that I expected. I don’t have much experience with Wild Ales, and even less with Barrel-Aged WAs, but this looks like a Porter. Super dark black with a thick 2-finger tan head. Decent retention; some lace sticks around. The nose is really fruity with notes of mashed apples, pears, faint strawberry. No funk noted. Still, I like it. The mouth still retains quite a full feel. Carbonation doesn’t seem to have dissipated over time. I didn’t sample this one fresh, but I would imagine that the fruity tartness was more pronounced. This carries some fruity qualities, but no tartness. Again, some mushy apple, sweet pear, light cocoa and some mild oak notes from the barrel. It says this was a Zinfandel-barrel. This may have added the slight dryness I notice at the finish. All-in-all, I liked this beer, but I just expected a bit more from it. I may have sat on it too long, but alas. Not earth-shattering, but still a good beer that I would never turn down.

12oz bottle, bottled Feb. 10, 2009. Nice light brown head, very dark red color, some lace. Clear if you shine a light at it, opaque otherwise. Really nice, smooth texture. Light carbonation. Really nice aged-grape aroma, very rich and robust. Light sour taste (not overpowering), some sweet, just a little alcohol warmth. I really like this, it definitely gets better as it sits. Funky but rich aroma. Only a slight bite to it. I think 3 years sitting in the bottle has done this brew good.

12 oz. bottle at Brouwer’s Cafe, pours a dark, dark brown / black with a reddish tinge and a small tan head. Aroma of brett, sour funk and red wine. Flavour of sour fruits, chocolate notes, rum and red wine barrels, as well as brett. Full-bodied with a malty, sour finish. Good, but overrated.

12oz bottle courtesy of daknole - bottled Feb 10, 2009. Muddy amber pour with a sparse off-white head. Big woody aroma up front with cherry, pitted fruit, and some funk. Lots more dark fruit in the flavor with a nice malt backbone. Glad I got the chance to try this one.

Brabant is a American Wild Ale. Wild Ales are starting to become very big in the craft beer industry. Some say it’s the new IPA in terms of popularity. I don’t see it getting there just yet but you do see a lot of breweries starting to make Wild Ales. Some of the best come from Russian River and The Lost Abbey. Brabants color looks like a cola. It’s dark brown. Two finger head is poured. The head is full of craters and had good retention. The smell is big and complex. First up is a vinegar aroma you pick up in a lot of Flanders Red Ales. Fighting for the top spot is a leather aroma and wood. There is also a good amount of a barnyard funk and sourness that stings the nostrils. A very nice and big aroma. Up front in the taste is definitely the leather type of taste mixed in with the wood. As it fades away the other tastes come in. Sour cherries, funk, and a very tannic taste. Definitely one of the most complex and unique flavors I’ve had from any beer. Mouthfeel is medium bodied and nicely carbonated. Sourness sticks on your tongue and the smokiness from the barrels lingers in your mouth

Pours a deep black with a dark tan head that is present with an aggressive pour. Aroma is of heavy grape with loads of funk, cork, vanilla and tobacco.Taste is again, wine forward. More of a funky/brett wine than anything else. Mild sour notes, vanilla, bourbon and some horseblanket elements. Overall, this is one of the most complex beers I’ve experienced in this style. Dark sours are interesting but not my everyday thing.

12 fl oz bottle shared by Lubiere (merci!), served cold in a tulip glass. Bottled FEB 10 2009. 24SE11.

App.: Deep brown with a light mocha veil. Aroma: Strong, rich, malty, tangy and funky, Sauvignon Blanc notes, some wild character with Lambic notes (a little rubber, barnyard, etc.), bitter green herbs, some sour fruit, wood notes, white pepper, minerals, lemons, nice. Palate: Medium body, restrained effervescence. Flav.: Dark dried fruits, rich sweet malt notes, the tang, funk and wild are turned way down here, surprising, seems like a very tangy porter, some peppery spiciness, maybe it is subliminal advertising, but there are some wine notes in the finish; off-dry with some bitterness, gentle tang and a deep sour cherry and molasses finish.

Very interesting and complex. The tartness is not missed!

Date: December 3, 2011 Mode: Bottle Source: BVery Description: Opaque dark brown pour with no head or lacing, grape and brett in aroma, taste like a whit wine wth a sour dry finish, light to medium bodied.

Bottle. Dark brown pour with a fairly minimal head. Awesome sour nose with brett, grape, and wood. Medium palate. Taste has the same elements as the nose, but the nose is a little more pleasing. Good stuff.