Out of the Barrel

What makes an ale a wild ale? Perhaps it’s the barrel you age it in, or the yeast that ferments it into a complex brew. In the case of Avery Brewing Company’s new Brabant Barrel-Aged Wild Ale, one supposes it’s both: Named for a seminal draft horse that spawned what we now know as the Belgian, the earthy ale, one of Avery’s experimental brews, is the spawn of two wild yeast strains that’s been aged for a good eight months in oak Zinfandel barrels. Mmmm.

Related Content

• Colorado beer calendar: Avery, Twisted Pine roll out new beers
  April 4, 2012
• The Boulder Strong Ale Fest shows why Avery Brewing is ready for the future
  March 13, 2012
• Seven brand new Colorado beers to try this spring
  March 27, 2012
• Avery adjusts its brewing schedule to deal with cramped quarters
  December 8, 2011
• Avery plans a new brewery and restaurant on 5.6 acres in Boulder
  October 31, 2011

More About

• Adam Avery

Like this Story?

Sign up for the Events Newsletter: What's happening in town? From underground club nights to the biggest outdoor festivals, our top picks for the week's best events will always keep you in on the action.

Privacy Policy Cancel Continue

Tonight, you can hobnob with brewer Adam Avery (the head beer junkie himself) about this and upcoming brew offerings from the Barrel-Aged series, and pick up a rare bottle or two of the Brabant, a limited edition that will debut from 5 to 8 p.m. at a pre-release party and bottle signing at the Avery Tasting Room, 5763 Arapahoe Avenue, Boulder. Admission is free, and purchases are limited to six bottles, at $8 apiece. For details go to http://www.averybrewing.com/BigBeers/seasonal/Brabant or call 303-440-4324.
Sat., Feb. 21, 4-7 p.m., 2009