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.
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
