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RATINGS: 7   MEAN: 3.51/5.0   WEIGHTED AVG: 3.16/5   SEASONAL: Special   EST. CALORIES: 255   ABV: 8.5%
In September 2006, we diverted about 6 bbl of Old Jubilation wort into a small tank with our Belgian Abbey yeast (same as Reverend and Salvation) for primary fermentation. A portion of this was then transferred into a wine cask and dosed with Brettanomyces Bruxelles. After about one year of aging, the result is Brabant. <br /><br /> Editor’s Note: this was originally just released as "Brabant", but Avery will be producing a different beer using that name in the at the request of the brewery this beer has been renamed to "Originale Brabant" to avoid confusion.

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Most RecentTicked By

Ratman197 (15372) - Arvada, Colorado, USA - AUG 3, 2009
On tap at Avery 16 Anniversery Party poured a clear brown with a lasting tan head. Aromas of cherry, toffee, oak, light cocoa and a hint of barnyard funk. Palate was light bodied and crisp with a dry tart finish. Flavors of sour cherry, toffee, light cocoa, light oak and a hint of barnyard with a crisp dry lingering tart fruity finish.

BlackDonald (1126) - Gulf Shores, Alabama, USA - JAN 29, 2008
Draft @ Bigwood - This was the 1st beer I tried at the festival, and it was all over the place. This is a very lively beer, a flavor explosion, mostly of yeastiness and a strong sour component. Very warming with a mild bretty flavor in the finish, which is not as assertive as I was expecting. Alcohol really comes through in the finish as it warms.

Ernest (7822) - Boulder, Colorado, USA - DEC 15, 2007
Falling Rock (GABF 2007 week). Head is light brown, mostly diminishing. Body is dark brown. Aroma is lightly to moderately malty (cookie, caramel), with notes of vanilla, wood, cherry, light note of pickles. Flavor is moderately sweet, moderately acidic, lightly bitter. Finish is lightly sweet, lightly to moderately acidic, lightly to moderately bitter. Medium body, watery texture, lively carbonation, lightly to moderately alcoholic. Pleasant enough (apart from the minor vinegary/pickled note), but I liked the Oude Jube better (sampled literally side by side).

SuzyGreenberg (1604) - Seattle, Washington, USA - DEC 3, 2007
draft @ bigwood fest / french oaked edition - deep brown with very slight head; caramel and malt aromas mixed with slight yeast and alcohol; rich texture and sweet flavors with just a hint if sourness; very enjoyable

goldtwins (4319) - Nesconset, New York, USA - OCT 26, 2007
Tap @ Falling Rock. Poured a very deep brown color with an off-white head. Nice Bretty leather aroma with a big tartness and some caramel mixed in. The flavor was yeasty, estery, fruity, malty and Bretty. Dry finish with a mild bitterness. Good warmth.

kp (10880) - Woodstock, Georgia, USA - OCT 21, 2007
UPDATED: APR 13, 2009
Name: Brabant
Date: October 11, 2007
Mode: Draft
Source: Falling Rock
Appearance: opaque dark brown, fine dirty white head
Aroma: dark caramal and chocolate aroma with a nice wild edge
Flavor: rich malt flavor, lots of dark caramel and chocolate character is twisted into dryness by the asertive bret character, finishes light dry and tart but still rich from the chocolate
Overall: a battle between the richness and the bret but works out nicely

Name: Brabant
Date: April 10, 2009
Mode: bottle
Source: Green’s
Aroma: brett aroma has grown to the point it has taken control, touch of fruity tartness
Flavor: flavor has given way to the brett, light tart edge, very earthy and funky

Aroma: 6/10; Appearance: 7/10; Flavor: 7/10; Palate: 6/10; Overall: 13/20
Rating: 3.3/5.0
Drinkability: 7/10
Score: **+/4

BeerandBlues2 (13823) - Escondido, California, USA - OCT 16, 2007
Draught at Falling Rock. Pours brown with a spare, fizzy, light brown head, diminishing with spare lacing. Aroma is average malt (cookie, caramel), light hops (herbs), light yeast (dough) with notes of oak, vanilla, and brown sugar.

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