JAXSON (533) - Philadelphia, Pennsylvania, USA - SEP 2, 2009
4.2 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
From a bottle, thanks to radhoesbro. Pours a faintly hazt apricot with a meager head. Nose is a bit salty, with some very distinguishable round, fruit tones I find in most Lost Abbey sours. Nice, but nothing explosive. Kind of a peachy, apricot aroma. Flavor is initially quite salty, which is my overall complaint with Vereitas 004, but it quickly melds into a very nice progression into a full peachy note. Very sour and tart, and a very well-intregrated funky brett. I like this quite a bit. I disagree that it can’t stand up to classic Belgian lambics, as it is more robust and full in my opinion. Carbonation is medium and is perfect for the style. Very nice, maybe the best from Lost Abbey I’ve had.
puzzl (3257) - New York, New York, USA - SEP 1, 2009
4 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Bottle at WTWBA. One of the better American sour examples, but even this could not stand up to the Belgian classic lambics. When is Tomme going to make a real gueuze?
This one is funky, dry, sour, with mild chocolate in the aroma and a touch of wheat for body. Very sour, vinegary, and nutty, much like a lot of Captain Lawrence stuff. Fairly light, chewy, and mild. Actually rather (real) gueuze like, with a fresh, young effervescence joined with a old, seasoned funkiness; it just doesn’t have the vitality and sparkle to stand up to the big boys.
gkost (1709) - Tampa, Florida, USA - AUG 30, 2009
4.2 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 18/20
Bottle @ WTF OMG! Poured a murky yellow with fizzy active head. Nose is citrus fruit, lemon, grapefruit, sour acid, funk, earth, chardonnay. Flavor is dry white wine, vinegar, lactic acid, smooth, young fruit, sweet plum, wood. What a gem! Lost abbey made a killer gueuze that would stand up against most belgian sours.
FlacoAlto (3810) - Tucson, Arizona, USA - AUG 24, 2009
4.2 AROMA 9/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
A solid Pour into my 25cl tulip glass produces a frothy, two-finger thick, pale, almost white head. The beer is a murky, pale amber color that shows quite a bit of haze (much is a chill haze as it was clearer at room temps) and a rich gold color when held up to the light. I only let this sit for just under two weeks (I couldn’t wait any longer), so this was still a touch hazy even before I chilled it down.
The aroma has a tart lemon like bite to it up front but finishes with a distinct tropical fruit and even more pineapple notes at the backend of the aroma. Musty, damp cellar notes mix with a musky, phenolic soaked moldy cotton, sweat stained well worn leather character are a sure Brettanomyces signature. There is a touch of toastiness here that seems to be contributed by both oak and grain; the latter also produces some saltine cracker notes I can’t get away from the fruitiness here, while it is not overwhelming (the lactic contribution is probably the most dominant in this complex nose, but not by much) and even a touch subtle, it is quite distinct from say a Belgian Lambic; tropical fruit, with a touch of green apple at times can be quite distinct at times, though at others it can be quite fleeting too. As the beer warms a sort of unripe, green fruit character seems to get accentuated, some how it reminds me of nopalitos (prickly pear cactus paddles ready for cooking).
My first sip is puckeringly tart, but there seems to be a hint of sweetness to this brew too (though perhaps this is just perceived from a soft acetic character). Subsequent sips lose the shocking sourness but retain a robust, amply tart lactic acid component that dominates the flavor profile. The body is quite full for something that is so dry and I am sure much of it is contributed by tannic oak and the lactic slickness that is found in significantly sour beers. There is a buttery note here that I at first thought might be some residual diacetyl, but I am not convinced it is more likely oak derived; in fact I am pretty sure of this. Despite being quite sour, there is still a lot more going on here; spicy oak notes, a solid virgin oak stave woodiness, a touch of urea, maybe a hint of an acetic bite (actually as this warms I think this becomes more apparent, though it is nothing more than a background note), maybe a touch of green apple, . There is a touch of astringency and sharpness to the finish that seems to leach into the oral-nasal cavity and the roof of my mouth after a sip as passed down my throat.
My second pour of this beer is, unsurprisingly, a touch more hazy. Underneath the ever present acidity there is a soft Brettanomyces influenced funk; layers of mustiness, definite phenolic notes that don’t quite reach curing plastic levels as well as a hint of musky, sweat dried, abused blankets that become a touch more apparent towards the finish.
I could drink a lot of this beer. The aroma is nicely complex and though the flavor could be a little bit more so, it is still a fine tipple overall. This substitutes very nicely for a traditional Belgian-sourced Lambic and I so wish I had a bunch of bottles of this. For those who like a more integrated faux Lambic, this beer will be enjoyed a bit more than the fresh Isabelle Proximus. Comparing these fresh though, I liked the additional complexity of the Isabelle Proximus (funkiness and oak were more prominent in the first beer released). This is still quite a fine beer though and it serves as proof that the funky beers at Lost Abbey are still strong and full of life.
hopscotch (9996) - Vero Beach, Florida, USA - AUG 24, 2009
4.2 AROMA 9/10 APPEARANCE 3/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
UPDATED: AUG 31, 2009 Bottle… This beer rocks!…Cloudy, light yellow ale with little to no head. The nose offers funky notes of sharp, aged cheese, lemon and horse blanket. Medium to full-bodied and velvety with stinging carbonation. The flavor is very sour and provides essences of lemon juice, cinnamon and wood – acidity at its finest, but very clean. Finishes sour and dry. This bottle of world class beer was provided by giarcsr!
kegbear (436) - Orange, California, USA - AUG 23, 2009
4.2 AROMA 8/10 APPEARANCE 5/5 TASTE 7/10 PALATE 5/5 OVERALL 17/20
Bottle. Orange yellow with white head. Perfect carbonation and mouthfeel. Starts with a nice fruit flavor and finishes tart/barnyard. Very nice.
doubleo (1432) - San Diego, California, USA - AUG 22, 2009
4.2 AROMA 7/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 18/20
Tap. Pours cloudy orange with a big white head, some lace. Smells vinegary sour slight hay with quite a bit of fruit, stone fruit. Tastes vinegary sour with lots of fruit and a touch of barnyard. Medium body, good carbonation. Smooth mouthfeel. Pretty sour. Worth $30? Never.
chicagodri (1683) - Chicago, Illinois, USA - AUG 18, 2009
4.3 AROMA 9/10 APPEARANCE 3/5 TASTE 9/10 PALATE 3/5 OVERALL 19/20
Awesome sour...this was my celebration beer for passing the last CFA exam (hard to have in the fridge for 2+ weeks). Pours hazy gold with a thin head. Some carbonation, and sour funky aroma, some wood, lemon. Flavor is sour, with a little bite. I’m a big fan, wish I had more bottles.
mabel (7059) - Toronto, Ontario, CANADA - AUG 18, 2009
4.1 AROMA 8/10 APPEARANCE 3/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
[2362-20090731] Bottle. Wheatie yeast and lemon rind aroma. Hazy, light brown orange body with a quick foamy white head. Lemon rind continues in the flavour with lots of sour yeast. Medium body is very sour. Super sour! Great balance of everything, really enjoyable.
Overheard: "It’s pretty wow."
(w/ others @ BCTC; Cooperstown, NY)
Papsoe (25074) - Frederiksberg, DENMARK - AUG 15, 2009
3.5 AROMA 8/10 APPEARANCE 2/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Bottle 75 cl. Hazy and opaque yellow with a small, off-white head. Distinctly tart aroma with lots of acetone and Brett. Medium body, sweet fruits at first but then a massive Brettiness with lots of astringent acetone that almost feels choking. Interesting. 110709