Avery Brabant
by Paul Arthur on Nov.13, 2009, under ale, american wild ale, barrel aged beer, beer, sour beer
Background: The first entry in Avery’s Barrel-Aged Series, this sour ale was fermented with two strains of Brettanomyces then aged in Zinfandel barrels for six months. Bottled 10 February 2009.
Nose: Very rich and complex, with earthy barnyard funk and a deep red fruitiness. Cherry, raspberry, pear, and clove influences.
Taste: Very dry, lots of tannic oak influence. Rounded, silky mouthfeel. Notable vinuous red wine influence, with blackcurrant and cherries. Dark malty background with some saddle leather from the brett accompanying.
Overall: An excellent start to what I hope will be a long and fruitful series of beers. Pack in lots of flavour, while remaining somewhat approachable for less seasoned sour beer drinkers.
