Voltron | Avery Brewing Company

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17 Ratings

Brewed by:
Avery Brewing Company
Colorado, United States

Style: American Wild Ale

Alcohol by volume (ABV): not listed

Availability: Limited (brewed once)

Notes / Commercial Description:
No notes at this time.

Added by Oxymoron on 02-19-2009

This beer is retired; no longer brewed.

User Ratings & Reviews
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Ratings: 17 |  Reviews: 12
Photo of mikeincharleston
3.75/5  rDev -14.4%

Photo of Kirch
5/5  rDev +14.2%

Photo of photomike
5/5  rDev +14.2%

Photo of djrn2
5/5  rDev +14.2%

Photo of kkrez
5/5  rDev +14.2%

Photo of mikesgroove
4.6/5  rDev +5%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 5

Counter pressured filled 22oz growler from CBX that was filled on 09/27/2010, I decided to crack this puppy open last night after leaving it sit forever inside my refrigerator. How was it going to be, this would be anyones guess. Consumed via a snifter on 05/28/2010.

Great pour. Nearly perfect here with a dark brown color that was nearly impentrable to light. A nice one finger cap of foam then comes up and settles on the top nearly perfectly with a great overall look.

Aroma is lightly sour at first. Very different from what I was expecting at first. Lacto, hints of brown sugary apple notes. Pears, plums, a dark sour. Warming and further tasting brings on nice touches of sour grapes and a light, but definitly sweet note that mixes it up well. So by the the time I am half way though the bottle the sour, horse funk and vinegar really kick in and lips start to pucker. This is billed at 9 but I really do not see how. It was just a tremendously good and easy sipper tat I swear I could have gone on with all night.

Overall it was definitely different and to be honest it was maybe my favorite of these Avery releases to date. Very well done.

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Photo of magictrokini
4.15/5  rDev -5.3%
look: 3.5 | smell: 3.5 | taste: 4.5 | feel: 4 | overall: 4.5

Tap @ O'Briens. Poured dark red, mahogany, with a lighter off-white head. Nose was a bit light, but pleasant. Sour cherries over a red wine base. Some oak and earth, but again, light. Taste more than made up for it. Sour, sweet, earhty and just plain good. There is just so much going on here. Cherries, plums, grapes blended with bretty funk and oak for the hell of it. Every sip gets you a different flavor that pops out. The flavors became more intense as it warmed, making me crave it more. It doesn't matter what food I would pair this with, it stands on its own.

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Photo of nickd717
3.92/5  rDev -10.5%
look: 3.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4

On tap at the Bistro Barrel Aged Fest in Hayward. Only 5.8 -bals produced? Wow, I feel special now. This was supposedly the last keg ever in existence. So if I were an 8-year-old version of myself, I'd be saying "neener neener" or something like that.

Pours a hazy dark reddish brown color with a small beige head.

Aroma is red wine, wood, red berries, and bretty funk. Very nice.

Flavor is very vinous, along with cherry and raspberry notes, port, oak barrels, brett, and some lactic sourness.

Palate is mildly acidic with medium body and low carbonation, very wine-like really.

Drinkability is pretty good. This is the best beer I've ever had...that's named after a cartoon character...maybe.

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Photo of berkey
4.05/5  rDev -7.5%
look: 4 | smell: 4 | taste: 4 | feel: 4.5 | overall: 4

From yesterday's notes at the Barrel Aged Festival. Last keg in existence per the draft list. Served in a tulip glass.

Dense brown body with a small khaki head. Retention not bad for a wild ale. Some filmy lacing.

Sour cherries, oak, dry Cabernet, brett earthy character and sweet desert wine. There's also caramel and some vanilla buried in there. Wow.

Light lacto sourness on first sip with strong suggestions of under ripe strawberries, other berries, and chocolate in the finish. A good share of funk on the aftertaste but nowhere near the intense bacterial character of some beers in this style. Turns out pretty balanced even with the fairly big flavors. I actually wish the sour characteristics were more pronounced.

Thin bodied and easy drinking. I would never guess this was 9%. It drinks like a 5 or 6 with no discernible alcohol burn.

Overall a very tasty wild ale but not quite as amazing as some other (much less rare) versions served yesterday. Still, it was very enjoyable and I'm glad I had a chance to try it.

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Photo of JoeySchlitz
3.57/5  rDev -18.5%
look: 4 | smell: 4.5 | taste: 3 | feel: 3.5 | overall: 3.5

On tap at the Bistro Barrel Aged Beer Festival.

Had a couple samples of this so about a half a glass overall. Very interesting smell - quite vinous with a good amount of red wine / vinegar in the nose.

The flavor is similar at first but then drops off substantially and finishes very dry. There's a bitter aftertaste and unfortunately it smells much better than the overall taste.
Some initial funk but the lactobacillus takes over and dominates everything.

Medium body with decent carbonation. I thought that this was involved in the making of Sui Generis but could be wrong - Sui Generis is much better with more flavor.

Overall a very interesting beer and supposedly the last keg in existence so quite happy to have tried it.

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Photo of BradLikesBrew
4.89/5  rDev +11.6%
look: 4 | smell: 5 | taste: 5 | feel: 4.5 | overall: 5

Sampled at the Inaugural Denver Rare Beer Tasting (Pints for Prostates). At the tasting I had the great pleasure of sampling Brooklyn Wild One, Deschutes Black Butte XX, Foothills 23yr Pappy Van Winkle aged Total Eclipse, LA Brandy Barrel Angel's Share, a brett beer from Michelob, Odell Crimson Shenanigans, Oskar Blues wet-hopped Stranahan-aged Gordon, Sierra Nevadda Scotch-cask aged Scotch ale, Stone 2008 Old Guardian aged in wine barrels, and Wynkoop Stranahan-aged Berserker mead and several more rare brews. None were as good as Voltron. For me, Avery Voltron, New Glarus Raspberry Tart, and Lost Abbey Cuvee de Tomme were the best beers I sampled GABF weekend 2009.

If there is one thing I learned that weekend, it is that no extreme beer has a higher potential for sessionabilty than wild ales. It only takes so many Whiskey-aged Imperial Stouts and dry-hopped Double IPAs before they all start to run together and you feel too bloated with calories to go on. Voltron was my savior. Delicious without being cloyingly sweet, overly bitter, overwhelmed with Whiskey, or hot with booze.

It expresses notes of cider vinegar, oak, tart cherry, oak, funky brett and gobs of restrained wine flavors. Love this stuff!

Voltron is a blend of the following (Stole this from BA Rayek, great info):

1. Good Sally - Salvation aged in Opus One Cabernet Sauvignon barrels with Brettanomyces Drie added.
2. Port Altar Boy - Revered aged in a neutral port barrel with Brettanomyces Drie and lactobacillus.
3. Opus One Altar Boy - Reverend aged in Opus One Cabernet Sauvignon barrels with Brettanomyces Drie added, as well as lactic and acetic acid-producing bacteria.
4. 100% Brettanomyces Ellie's Brown - Fermented in a Ferrari-Carrano Chardonnay barrel.
5. Brabant - A portion of our new beer but aged in a neutral port barrel rather than a Zinfandel barrel.

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Photo of ahalloin
4.27/5  rDev -2.5%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 3.5 | overall: 4

This was a late addition to the Pints for Prostates Rare Beer Event in Denver as GABF was going on.

Pours a very cloudy brown with mahogany highlights. A light frothy tannish head formed from the pour.

The dominant smell is sour oak barrel with plenty of horse blanket and ripe barnyard smell. This beer definitely has an acetic nature to it.

The taste goes though a couple not so subtle layers. Initially there is a nice malty sweetness which quickly gives way to a very sour middle and finish. The dry finish causes quite a pucker as the super intense sourness lingers long into the aftertaste. Notes of Brett are prominent as are hints of oak.

Mouthfeel is thin and uncarbonated.

Drinkability is a challenge here for the uninitiated pallette. This beer is so damn sour. Unapologetically sour!! I liked it.

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Photo of Halcyondays
4.22/5  rDev -3.7%
look: 3.5 | smell: 4 | taste: 4.5 | feel: 4.5 | overall: 4

On-tap at Beachwood BBQ,

A: Pours maroon, with a light off-white head.

S: Notes of funk, cherries, red grapes.

T: Very similar to a Flanders Red, had lots of sour red malt and candy. Strawberries, sour cherry in there as well. Complex and flavourful.

M: Moderate acidity, smooth on the finish, mild carbonation.

D: A great wild ale from Avery, I'm glad I finally got to try this one.

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Photo of Overlord
4.3/5  rDev -1.8%
look: 4 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.5

Pours a ruddy brown. Almost no head, but then again, it was perhaps the last little bit available.

Some surprising vinous and berry notes in the aroma, along with a hint of funk and maybe a tinge of vinegar. Interesting.

Flavor is, again, quite interesting. A surprisingly balanced beer in terms of flavor profile. Some caramel, raisins?... berries? ... grapes?... in the flavor, along with the familiar vinegar-ish zing and zest. The funk is very, very muted.

Pretty good. My fave from Avery.

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Photo of rye726
4.8/5  rDev +9.6%
look: 5 | smell: 5 | taste: 4.5 | feel: 5 | overall: 5

This is hands down the best ale to ever come out of Avery. A beautifully blended sour that is on par with the best in the world. Pours a rich brown with a lacy tan head. The nose is super fruity with musty soil, oak, and wine. Taste is just as complex yet perfectly balanced. Tart fruits, vinous oak, earthy funk, cabernet, port, and rotting wood. Body is crisp with a dry finish. Like I said, right up there with the best.

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Photo of Mebuzzard
3.58/5  rDev -18.3%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 4 | overall: 3.5

To be honest, I really don't know how to review this beer, because I don't really know what it is. But, as it's added as a Wild Ale, that makes sense and I will review it as such.

In a tiny sample glass the body is fairly black; but in a pint glass it's more dark brown and reddish, especially on the edge. Good head, a bit light in the pint glass. Looks good.

Mixed in the aroma with prune and whisky. Seems like some wet pine and sourness. Makes the mouth water a bit. I cannot quite pin down the aroma. Some alcohol.
Taste is the same way. blackberries and whisky come to mind. Sour a bit. Prune. Some green wood or twigs as well in the back. It seems like it will burn as the aroma of alcohol hits, but it's quite smooth in the finish. My initial reaction was, "ick", then "oh, not bad" then "what the heck is this?".

I'd have it again. Curiosity.

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Photo of Rayek
4.42/5  rDev +0.9%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.5

Before I begin, here's a breakdown of what Volton was created from (thank you BA member acrodz for the info):

1. Good Sally - Salvation aged in Opus One Cabernet Sauvignon barrels with Brettanomyces Drie added.
2. Port Altar Boy - Revered aged in a neutral port barrel with Brettanomyces Drie and lactobacillus.
3. Opus One Altar Boy - Reverend aged in Opus One Cabernet Sauvignon barrels with Brettanomyces Drie added, as well as lactic and acetic acid-producing bacteria.
4. 100% Brettanomyces Ellie's Brown - Fermented in a Ferrari-Carrano Chardonnay barrel.
5. Brabant - A portion of our new beer but aged in a neutral port barrel rather than a Zinfandel barrel.

This was on-tap at the Brabant release party on 02/18/09. Too bad it's a one-off, because I really enjoyed it.

A: Deep sienna, with ruby tinged edges. The slightly soapy cream colored head had decent retention and left behind a good amount of lace.

S: Very vinous in presentation. There were a lot of dark fruit aromas going in the form of cherries, black grapes, currants and raisins. A nice dose of pepper and clove, combined with an alcohol tingle nicely offset the fruit sweetness.

T: The aromas from the nose translated into the flavor quite seamlessly. The dark fruit flavors are front and center, and dominate the initial experience. A combination of pepper bitterness and a tart, almost lemon sourness harmonized well with the sweetness to create an excellent balance in this beer. The mild presence of brandy like alcohol added an extra bit of complexity. Finished with an alcohol warmth and lingering lemon tartness. My glass came out of the tap a wee bit too cold for my tastes. Letting it warm a touch really opened up the flavors.

M: The medium-heavy body was syrupy and coated the mouth quite nicely. Carbonation was a touch on the high side for me, but not by much.

D: This was an extremely complex brew that I never would have guessed was a mix if I hadn't been told. A very satisfying beer that maybe, just maybe (fingers crossed), will be produced again.

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Voltron from Avery Brewing Company
Beer rating: 4.38 out of 5 with 17 ratings