Avery Brewing Co

​We are bound by barrels from a fortuitous friendship, our avant-garde aging, and the essence of grapes and grain inside.

​A blended barrel-aged sour. This blend was aged in a combination of Port and Madeira barrels.

​This creamy and colossal peanut stout is nuts. But, our resident archaeologist, historian, brewer, and professor...he's really nuts. Mad peanut science.

​A roasty stout aged in old Scotch barrels for 4 months

​Tart and citrusy with lots of tequila character. Aged for several months in Suerte's Añejo and Reposado barrels

​Dark sour ale with notes of smoke and Sweet Tarts. Aged in Suerte's añejo tequila barrels

​It didn't help Magellean, but this is our gift to you!

​What do you get when you blend a cucumber, oak barrels and tropical flowers? Other than a night you soon won't forget you'll get this vibrant sour ale that tickles your senses and puckers your flavor hole with a tart and crisp finish.

​No 39. No, you’re not God’s gift to brewing. What’s that, Mumbleigh? Breaking down the universe in mumbleverse. Thank goodness your head is so damn thick. There’s no future in the mohawk. Here’s to day 233!

​“A mint julep is not the product of a formula — it is ceremony, and must be performed by a gentleman possessing a true sense of artistic, a deep reverence for the ingredients, and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician, nor a Yankee.” – Henry Clay | Dang it! We were in there till the Yankee caveat. Pucker up, Buttercup!

​We’ve been thinking long and hard about one of our all-time favorites and how to put our personal lil twist on it. Or is this a big twist? Hmmm. We’ll have to think, and drink, on that one.

​She was twerking well before the word was in our vernacular. A true trailblazer. A mover and a shaker of monumental proportions. Our muse and inspiration for this full-bodied, bodacious, and well-rounded stout. You know we love big stouts and we cannot lie!

​Sometimes you set off on a journey with a destination in mind, but you find what you were seeking many miles before.

​“Continuous effort — not strength or intelligence — is the key to unlocking our potential.” - Winston Churchill

​An unusual and unlikely combination of barrels and flavors, yet entirely delicious. Ah, the oft times surprising enterprise called blending. Together we are strong!

​Yes, even lab geeks of the ginger variety can be creative.

​Yeah it is! ¿Cómo? Seriously, in our new brewery there are no limits to what we can create. And styles? Just words. Hay que beberla, mis amigos. Just drink.

​Yet another 100% spontaneous fermentation! The wild yeast living on the grape skins once again did all the heavy lifting. Now do a 12 oz curl into your favorite fancy drinking glass. Sip. Repeat. Feel the burn.

​No 29 is a Byzantine and beautiful blend from the rarest and most expensive barrels we’ve ever filled. And worth every damn penny.

​As luck would have it, our amigos at Suerte dig our brews as much as we do their tequila. They graciously provided their finest barrels. We filled them and created sour, salty, and citric awesomeness.

​A zymurgical ode to one of the classic - and one of our favorite - cocktails. Fancy a guess?

​Conceived in the alley. Born under a roof on Nautilus. Where "drain" isn't just a noun but finally, once again, a verb as well. FINALLY!

​Our Liebe for grapes in beer-making continues!

​We gave our yeast a vacation. The critters on the skins of the grapes did all the work on this beauty! 100% spontaneous fermentation!

​For Dad. And his love of silly songs and sayings.

​So yeah, it's MUCH bigger and bolder than a quad. But the term 'sextupel' seems inappropriate alongside a congregation of monks- so quintupel it is!

​If at first you don't succeed, try, try again, matey!!

​For Edward Bulwer-Lytton. And Snoopy. Especially Snoopy. Oh, and a certain fabled rum distillery in Bermuda!! Thanks dudes!! A brilliant tropical sour aged in 'the' appropriate rum barrels for a more authentic experience.

​An artful and massively acidic blend of two major projects and further enhanced with several orphan barrels from the corners of our barrel aging cellar. All ale involved was barrel aged for a minimum of 8 months and a maximum of 24 months. Pucker, up, buttercup!

​Really? A sour ale with a dose of prickly pears and patiently matured in first use small batch tequila barrels for 9 months? Damn straight. Damn good!

​No map required. Here it is, matey. A treasure trove of exotic flavors unearthed from a year-long burial in exquisite first use rum barrels. Arrrr you ready for the pucker?

​And we quote: "Ugghhh….You think you're having a bad day, try having a bad life! The ocean is so boring you might as well be looking at the sky. All three of my bikes are at the brewery and I haven't had water in three days. The best thing about being a pessimist is getting to prove an optimist wrong. Life will be easier when I'm dead. Dude. Drink this. Cheer up.

​Much like a certain fabled two-piece candy bar of our youth; rich, dark chocolate notes accented with aromatic toasted coconut. What would add depth and character to this already delicious combo, we wondered? The answer is time (6 months) well spent in the very best rum barrels available.

​And by complete coincidence, aged to perfection for 14 months in neutral Zinfandel barrels! The time necessary for our culture of lactobacillus and pediococcus to fulfill their portion of the workload -- to create massive amounts of lactic acid and subtler amounts of acetic acid to interplay with the fruity Cabernet Franc grape must.

​Such a strong and ugly word, but unfortunately true. Our vintner friend just doesn’t appreciate the depth and character of the aromas and flavors that Brettanomyces creates like we do. Like you do. But the dude has some seriously fine Cabernet Sauvignon barrels that he shared with us to help create this wondrous sour ale. Our lucky #13 in this series. Aged for 12 months in Cabernet Sauvignon barrels.

​Dank u wel for all the help, Gast! It’s been very relevant! An expansive Flanders-esque blend as complex, assertive, and infectious as its namesake – although quite a bit more acidic and less injury prone. Proost!

​Ah, the wonders of nature! Wild yeast spontaneously flourishing upon the freshly harvested Cabernet Sauvignon grape skins begat this sanguine and abstruse beauty. Aged for 14 months in Cabernet Sauvignon barrels.

​A lovely amalgamation, awash with the delicate expressions and subtle nuances of soft malt, ripe Muscat Blanc grapes and savory Brett. Aged for 14 months in Chardonnay barrels.

​Mercilessly and cruelly sour. A superb blend from 11 of our finest first use Zinfandel barrels. So yes, expect loads of barrel character to compliment the malt and acidity.

​She's patiently awaited you for two years. Aging gracefully in beautiful Cabernet Sauvignon barrels and accompanied by sour cherries, your Meretrix is now eager to serve.

​Mumbles. Squints. Tie-dye V-necks. Popped collars. Moccasins. Marlin Shorts. Vermont. Was a butcher, then a brewer, now a quitter. We'll miss you, man!

​Margarete, the object of wanton desire, is a seductive stout transformed by sour cherries and 11 months internment in bourbon barrels into a devilish union of decadent fragrances and flavors.

​Noticing that our private cellar bottle stock of sour ale was fast dwindling, we decided to blend a very small batch from five of our finest barrels to produce this, No. 5 in our Barrel-Aged Series.

​Yep, we love bretts! Savor the funk intertwined with pungent sour cherries and delicate aromas of aged wood and gentle spice from the zinfandel barrel maturation.

​Swabbies, what could be better than yer daily rats o' thick, chewy, and robust Imperial Oatmeal Stout? What say you, mateys? Aye, throw it in yer beloved empty rum barrels for aging! To our sweethearts and wives, may they never meet! Huzzah!

​Sui Generis is a truly unique ale fermented with brettanomyces, lactobacillus, and pediococcus. It is aged and artfully blended from several types of barrels yielding a beautifully intricate sour ale.

​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.