Avery-Inspired Show Information
Posted in Shows on November 28th, 2009 by Jason – 1 CommentIn partnership with Avery Brewing, we invite you to participate in the first in a series of shows based on the different series of Ales produced by Avery in Boulder, CO. With the release of the ‘Black Tot’ as the third beer in their Barrel-Aged series in January coinciding with the opening of this show, we have selected these three Barrel-Aged beers as the theme. We introduce to you the Barrel-Aged beers:
BRABANT, #1 in our Barrel-Aged Series
Beer Style: Barrel-Aged Wild Ale, not brewed to any known style
Malt Variety: Two-row barley, dehusked carafa, honey malt, carafa 3, chocolate malt
OG: 1.074 ABV: 8.7% IBUs: 25
Barrels: Red Zinfandel barrels from Norman Vineyards in Paso Robles, CA.
Color: Dark brown with ruby corners
Availability: One and done. 694 cases produced. Bottled February 10th, 2009. Grab it if you can find it!
Experimentation. Ales and lagers that defy styles or categories. This is what we are about: our driving force, our passion. To further facilitate this innovative spirit, we’ve developed our Barrel-Aged Series where anything, and we mean ANYTHING, goes! Brewed for those as adventurous as we are!
No. 1, Brabant, is a luscious dark ale fermented with two strains of wild yeast (Brettanomyces) then aged for 8 months in Zinfandel barrels. We hope you enjoy sifting through the vast layers of complexity in this mysterious ale.
Sui Generis, #2 in our Barrel-Aged Series
Beer Style: Barrel Aged Sour Ale
Production method: Blended from eight different beers aged in four different kinds of barrels
OG: ? ABV: 10% IBU’s: ?
Barrels: 39% Cabernet sauvignon, 35% chardonnay, 13% port and 13% bourbon barrels
Color: Brilliant orange
Availability: One and done. 100 cases produced
No. 2, Sui Generis is a truly unique ale fermented with brettanomyces, lactobacillis, and prediococcus. It is aged and artfully blended from several barrels yielding a beautifully intricate sour ale. Blended barrel-aged sour ale. 138 cases were bottled on 9/18/09.
Style: Imperial Oatmeal Stout aged in Rum Barrels
Malts: Two-row barley, Flaked Oats, C-150, Chocolate Malt, Roasted Wheat, Roasted Barley, and Black Malt
OG: 1.098 ABV: 10% IBU’s: 37
Barrels: Used in the production of Gosling’s Old Rum
Color: Black with ruby edges
Availability: One and done. 315 cases produced.
No. 3, Black Tot, a Rum Barrel Aged Imperial Oatmeal Stout, will be bottled in late December 2009. We hope to release close to 300 cases in January 2010. “Swabbies, what could be better than your daily rats ‘o thick, chewy and rubust Imperial Oatmeal Stout? What say you, matey’s? Aye, throw it in yer beloved empty rum barrels for aging! To our sweethearts and wives, may they never meet! Huzzah!”
Photographs should be inspired by one or more of these beers, their ingredients, and the stories behind them. All images will be due approximately two weeks before the show date (which has not yet been finalized but will be in January). We will be discussing this show as well and doing critiques as part of our normal meetings inline with the preparation for the “Paradox” show.
Get those shutters snapping!
