RATINGS: 14   MEAN: 3.23/5.0   WEIGHTED AVG: 3.16/5   EST. CALORIES: 288   ABV: 9.6%
This was a very special collaboration for us, we brewed it with one of our heroes, Peter Bouckaert of the mighty New Belgium Brewing. Our head brewer Andy Brown developed the concept for the beer, and then he and Peter brainstormed the beer with Ben Parsons at Infinite Monkey Theorem....Brewed last September, Brewjolais Nouveau is arguably the most outside-the-lines beer we’ve ever brewed here. It’s a unique beer-meets-wine mashup, a hybrid sour brown ale fermented with 1200 pounds of cabernet grapes, then aged in wine barrels for several months. "I wanted to create," Brown says, "a hybrid beer that blended a Belgian, Flanders-style brown ale with a wine from the Burgundy region of France." What style does that make the beer? We don’t know. A "Flanders/Denver-Style Purple" perhaps. You tell us....It was fermented with a wine yeast (sacchromyces byanus, to be exact), a Belgian beer yeast strain, and then aged in wine barrels for about three months before being blended to completion.

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PartyFowle (954) - - MAY 13, 2015
Draft. Deep purple, more like red wine in appearance than beer. Frothy white bubbles sit atop, like a wine poured at distance. Odd aroma. Easter egg dye, paint thinner, balsamic, oak, purple grapes. The flavor: oof. Hard to get a handle on. There’s the same vinegary Easter egg funk, some grape juice, balsamic and lots of vinous oak. Drank quickly, it’s better, sweeter. It gets worse if you think about it too much. More like a soured red wine than beer at this point. Soft prickles of carbonation in a downy medium body. Lingering acidity and a lot of throat burn. A very weird beer. I can’t call it good, but I won’t call it bad, either. I’m glad I tried it, because I’m fairly certain I never would again.

GarrettB (1639) - San Diego, California, USA - JUL 21, 2014
December 22nd, 2012 - Wynkoop’s Brewjolais has a pretty, old world ring to its name, but the beer is too subtle to be exciting. The body is totally translucent, with the thinnest layer of aspen white foam on top, and the nose exhibits some plain notes of caramel and toffee, but I don’t get much else. The flavor brings back some of those caramel and toffee odds and ends, with some sugary sweet caramel providing most of the beer’s backbone, but it delivers these flavors with the thin, watery palate of an ESB. The treacle sweet flavor on a paper thin palate is strange, and doesn’t harmonize especially well, making this one of the weaker links in this lineup of Wynkoop brews.

cubs (10693) - Fort Collins, Colorado, USA - JUN 9, 2014
On tap @ Avery Sour Fest 2014. Pours a dark reddish purple appearance with a brown head. The aroma has some grape jam, light wood, and vinegar but it also has some chemical and acetone notes. The chemical notes are even more harsh in the flavor. Burning finish. Acetone. This baby has either completely fallen off the cliff or this is a really bad barrel.

bytemesis (9014) - Sunnyvale, California, USA - MAR 2, 2014
Tap. Pours clear deep cabernet purple, small light purple head, dissipates with decent lacing. Aroma is quite vinous, red wine, grape juice, paint thinner, light tart lemon. Flavor starts sweet but dries out, quite acetic, finish is quite medicinal, a bit like grape cough syrup with a touch of sweat sock. Unique for sure. Medium body.

notalush (5910) - Lakewood, Colorado, USA - JAN 20, 2014
Tap - dark purple pour - smells strongly of balsamic vinegar (acetic acid, oak, grape skin), mustiness - honestly smells more like salad dressing than a beer - flavor is a bit better, sort of - there is an initial kick of flavors that are much like the sweet/acidic one-two bunch of an aged balsamic - this is followed by some sweet grape juice, sour grape skins - finish is strong acetic acid - ick - I would rather pour this over bitter greens than drink it.

ajnepple (6982) - Denver, Colorado, USA - DEC 12, 2013
On tap at Colorado Plus. Deep, dark red and clear with a pinkish white head. The aroma is fruity, sweet and tart with grape juice and light wine. Similar flavor, lightly sour with medium plus sweetness and minimal bitterness. The alcohol is hidden well, dangerously drinkable.

Alemax (16) - Louisville, Colorado, USA - FEB 5, 2013
UPDATED: FEB 10, 2013 Ritch aroma of wine and sweet Belgian yeast. Tastes is of a saison with a strong barnyard taste. Comes through with a nice oaky finish.

arminjewell (9720) - East Lansing, Michigan, USA - JAN 22, 2013
Pour on tap at the Denver Rare Beer Tasting 2012, hazy orange-reddish pour with off white head, aroma brought notes of big tart lemon, funky cheese, hints of basement, earth, slight biscuit, caramel, toffee notes, hints of earth, spice, sour fruits. Taste is a mix of sour fruit, lemon, hints of white fruit, toffee and caramel, spicy, finishing fairly funky, slightly tart, hints of sweetness coming through.

Dogbrick (13547) - Columbus, Ohio, USA - OCT 21, 2012
Sample at Denver Rare Beer Tasting IV on 10/12/2012. The beer pours a dark brownish-amber color with a medium light beige head that diminishes steadily to a wispy film. Partial rings of lacing. Aroma of cherries and malt. Full-bodied with a vinous character and notes of cherries, yeast and malt. The finish is oaky and fruity. Above average overall.

XmnwildX12 (2079) - Farmington, Minnesota, USA - OCT 20, 2012
Had at the 2012 Denver Rare Beer Tasting in Denver, Colorado. Cherry smoke like scents, drinks like a dark red wine, interesting.

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