Avery De Vogelbekdieren (The Platypus)

Serve in Snifter, Tulip, Tumbler


on tap


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RATINGS: 45   WEIGHTED AVG: 3.7/5   SEASONAL: Special   EST. CALORIES: 315   ABV: 10.5%
A blend of three Avery oak-aged experiments.

Oaked Oude Deux, an unreleased small-batch Avery beer. Oude Deux is a drak, roasty 8% ABV beer brewed with the Rochefort Belgian yeast strain. For the oaked version, brettanomyces were added to the casks for the subsequent 9 months of aging.
Opus One Reverend, our Belgian Quadrupel. This was aged for 8 months in Opus One Cabernet Sauvignon casks. One of the casks remained somewhat neutral, the other acquired a mild sour aspect.
Buffalo Trace Reverend, aged for six months in an Eagle Rare whiskey cask from Buffalo Trace. This cask was generously loaned to us by Chris Black at The Falling Rock.

The final blend started with three barrels of the Oude Deux, imparting some oak, tannins, dark fruit and phenols. Tasted alone, the Oude Deux has a somewhat medicinal aftertaste and can be astringent. Adding three barrels of the Opus One Reverend, with its huge malt backbone and heavier wine flavors, balanced the flavor dramatically. The mild acetic acid from one of the Opus One casks imparts a surprising amount of sourness considering that it only makes up one seventh of the blend. A single barrel of the Buffalo Trace Reverend rounds the flavor out by adding a distinct vanilla component to the finish without adding too much straight whiskey flavor.

Or to summarize: 3/7 Oaked Oude Deux, 3/7 Opus One Reverend, 1/7 Buffalo Trace Reverend.
The result is De Vogelbekdieren, an approximately 10.5% ABV blend with a final gravity of 1008.

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callmemickey (4561) - Philadelphia, Pennsylvania, USA - DEC 30, 2012
From notes. Dark ruby red body, large off-white head, spotty lacing. Nose is oaky, with some vinous notes, dark fruits, light must, and hints of tartness. Flavor is typified by oak and dark fruits, Moderate acidity, dryness, must and a medium to full body. Gentle carbonation, nice crisp finish with a little acidity.

riversideAK (6265) - Shoreline, Washington, USA - NOV 24, 2011
Somewhat sour and lightly funky nose. Hazy auburn pour witha light head and nice lace. Tart sour vinnegratte, soft funkyness, light maltyu sweetness, ligering bretty band aid, some bourbon heat and sweetness as well. Not that awesome. Mostly vinegratte and soft funk.

cubs (10740) - Fort Collins, Colorado, USA - JUN 11, 2011
Tap @ Boulder SourFest. Dark orange brown appearance with a tan head. Mildly sour brown malty nose with hints of whiskey and wine. Light bourbon, oak, mild to moderate sour flavor with a dry vinous finish.

corby112 (2813) - philadelphia, Pennsylvania, USA - FEB 11, 2011
On draft tonight at Monk’s Cafe. Pours a dark ruby/cherry red color with mahogany edges when held to the light and a 1.5 finger creamy off-white head. Decent retention, slowly fading into a lasting ring that leaves sporadic spots of lacing behind. Tart, funky aroma with lots of earthy oak, vinous dark fruit, dry bret and lacto. Although there is a lot of funk and barrel character, the base beer elements shine through with lots of vinous dark fruit. Hints of dark cherry, grape, raisin, fig and plum. There’s also a lactic cream presence in the nose. Medium bodied with lots of tart, puckering funk, earthy oak, lactic cream and vinous dark fruit. Very dry, tart and sour up front with dry bret effervescence, pedio and lacto funkiness that linger throughout nto a bone dry fnish. This is complimented mid-palate by a lactic cream character that adds complexity and fullness to the mouthfeel. The quad used as the base beer makes itself know with hints of vinous dark fruit, sweet malt and subtle alcohol flavor. I’m picking up hints of tart, dark cherry, plum, raisin and grape. There s faint alcohol flavor but the ABV s excellently masked wth no warmth n the finish. I would have never guessed that this beer is 10.5%. This s a complex and very quaffable beer that I really enjoyed.

craftbeerdesign (2254) - Fort Collins, Colorado, USA - SEP 28, 2010
on tap at Avery on 9/19/10. light red pour with deep orange hues and a 1 finger creamy white head. sour nose with notes of barrels, belgian yeast and candi sugar. medium to full body with lots of wood, vanilla, lactic acid, and slight whiskey notes. tart acidic finish with more wood, Belgian yeast and dark fruits. nice rare sour!

RollinHard (1024) - Fort Worth, Texas, USA - JUN 24, 2010
On tap GABF week, in 2009. Pours dark rusty brown with orange highlights. Aroma of cherry, vinegar, leaves, caramel, citrus and oak. Flavor of caramel, toast, cherry, mustard, vinegar and oak. Finishes with mild bitterness and a flavor of caramel and dry oak. Mouthfeel is medium-heavy, bubbly and fizzy, creamy and not much heat.

potbeerjob (1343) - Denver, Colorado, USA - FEB 28, 2010
Draught at Sour Fest. Murky brown with tan head. Aroma of woodiness, funk, pungent fruit, basement musk. Taste is oakey and has caramel-booze notes. Palate has moderate carbonation. Finishes with salivating sourness. Awesome.

madmitch76 (26433) - , Essex, ENGLAND - JAN 10, 2010
8th October 2008. On tap at the Falling Rock. A lively sour ale. Dry finish - a little woody as well. This capped an evening of splendid Avery brews.

nickd717 (4997) - San Francisco, California, USA - NOV 14, 2009
On tap at the Bistro Barrel Aged fest in Hayward. Pours a wine-like deep reddish brown with minimal head. Aroma is red wine, leather, oak, and dark fruit. Flavor is great with tart red wine, currants,red berries, whiskey, brett, and spice. Slightly acidic. Palate is fairly flat, like a red wine, with mild acidity and medium body. Overall very good.

angrypirate06 (1388) - Texas, USA - SEP 27, 2009
On tap at Stone Sourfest 09. Dark caramel colored pour with a soapy white head. Sour tartness, wood and bourbon aroma. Flavor is leather, sour, cherries. Quite tasty.

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