Avery Brabant

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

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)

Cola colored pour with a small white film of a head. Aroma holds Brett, a bit of soap, raisin, grape, dark sugars, and perhaps some wood. Flavor has some vinous notes, more soap, and some more dark fruit and sugar. Not a huge fan of the palate; starts promisingly, then really falls off as it nears the finish, not much happens later in the flavor. This could be unfairly biased due to the competition it has had on this night of tasting, but not the best. Certainly had better from Avery.

Dark brown pour with a small white head that recedes quickly. Aroma is brett funk, phosphoric soap, a vinous woodiness, toasty caramel plum, and tart date. Flavor is quite sweet- lots of dark fruit with some funk and isoveleric acid cheese sweat, and grape-sugar tannic wood. Palate is medium bodied, lightly effervescent, and finishes smackingly sweet and ever so dry.

Bottle 35,5 cl. Courtesy of bu11zeye. Pours a clear dark brown with a reddish hue and a small off-white head. Extremely enticing aroma of Brett and lacto. Medium body, dry roasted maltiness with an edge of tart overripe fruit with a distinct dry Brettiness in the finish. Very interesting. 231109