Avery Brabant

Brewed by Avery Brewing Company
Style: Belgian Strong Ale
Boulder, Colorado USA

12oz bottle shared by illidurit. Dark brown with a smallish head. Cleanly sour aroma with lots of lactic acid, vinous, oaky, some caramel and a faint vegetal note. The flavor is mildly chocolatey with some burnt plastic and a background sharp vegetal edge. Thinnish body with medium-low carbonation. Good appearance and aroma, but gets weird in the flavor. Has some similar qualities to their 15th, the only other beer than I have had from them with all brett fermentation, but gets even weirder with the vegetal and plastic notes to the point of being borderline bad.

Pours a bright copper color with a small off-white head. Unsweetened cherry lemonade aroma with a hint of brett phenols manifesting as plasticky notes. Flavor is tannic with a touch of fruit salad and a dark maltiness. Way better than their 100% brett anniversary beer, but so is toilet water. Very funky, very dry, but not complex enough for being wild and strong.

Ruby brown with a nice creamy tan foam, thin but lasting. Powerful nose of fruity brettanomyces, currants, grapes, raspberry and a slight cocoa aroma. Mildly funky, medium body, coats the mouth gently with the grape coming trough along with some cocoa, lactic notes, almost salty. Great persistance of the taste but the finale is quite strange. Leaves you with a "green" and winey feeling in the aftertaste, from the barrel aging I guess. Not as sour as you would expect for such a beer. Very balanced and highly drinkable.

Bottle at Papsø’s - Thanks. Almost black - offwhite head. Roasted, berries, fruity, winey, oakey, soapy, sparkling, brett notes. Nice.

Bottle. Dark brown body with a medium off white head. Lacto and brett acidic aroma with heavy fruity notes and some light roasted malt. Lovely and complex. The flavour is dark fruity, oaky and light acidic. Could be awesome in a few years of cellaring.

Dark Cola pour with a filmy offwhite head. Woody, bretty aroma but a little soapy. Flavor is more soap, sour funk, caramel, some light floral hops and some wood. This falls a bit flat on the finish, revealing some rubber and cheese.

Bottle - Pours deep mahogany with a thick, foamy tan head. Smells bretty with some dry fruit notes: white grape, orange, lemon--but really not a ton on the nose other than sour brett. Taste is brett again--and I liked this yeast more than some other brett strains that have that plasticy feel--with tart, dark cherries, lemony citrus, and sour notes. It’s surprisingly smooth, however, and reminded me of the more drinkable Jolly Pumpkin beers. Has a grassy hop finish with pleasant bitterness. I don’t know if it was worth $8 a bottle, but I’m glad I tried it once.

Dark brown with a small beige head. Some lacings. The smell is of tart berries, caramel, toasty malts, spices, earth, horse blanket and other bretty aromas. A very well composed smell with an interesting and pleasant combination of caramel and funk. The taste follows suit and has a beautiful red wine character to it. Comparably lots of caramel with notes of dark and toasted malts blend with brett-induced flavors of horse blanket, barnyard and mud. This combination works really well. Lots of notes of berries and grapes. A hint of oak barrel. The flavor is mostly tart (gently vinegary), but also somewhat sweet. The finish has a mild bitterness to it, more tartness and lingering notes of oak, spices and brett. Medium body, rather smooth despite the semi-harsh and dry finish. I liked this one, especially the interesting combination of caramel malts, brett and tart fruit aromas. It’s very complex and well balanced. Serving type: bottle (Copy of old Beer Advocate review)