brokensail (16449) - Dublin, California, USA - AUG 31, 2011
A: The pour is a lightly hazed dark amber color with a couple fingers of off-white head.
S: Light vinegar notes with some red wine and sour cherries. There’s just a bit of oak along with a slight malt sweetness, sort of like an oud bruin/Flanders red. A touch of grass and straw, as well.
T: The little bit of malt sweetness is the first thing on the tongue. Lightly acetic with some notes of cherries and raisins along with red wine and a bit of balsamic vinegar. Just a hint of oak.
M: Medium bodied with a medium level of carbonation.
O: Could have used a bit more tartness, but still a nice sour beer. deyholla (11597) - Minneapolis, Minnesota, USA - AUG 9, 2011
Bottle thanks to a generous trader but I cannot remember who. Pours a murky earthy red with a gray is head that dissipates to the edges. Aroma is full of sour dark red fruits with a good amount of dry red wines and a hint of funk. Flavor was extremely sour with dark red fruits with and a good amount of acid and quite a dry red wine finish. 50belair (3643) - Florida, USA - JUL 5, 2011
Bottle. What a nightmare trying to get the cork out.... Brownish red in color with a small white head. Sour cabernet aromas. Another stunner from the crew at Lost Abbey. Aged grape, red wine, oak, caramel, tart cherry, vinegar, and acidic fruit flavors......
Pwn3d (1962) - Manhattan, New York, USA - JUN 28, 2011
Bottle courtesy of James. Grape and red wine sour cherry notes. Pour is a transparent brown. Not too vinegary which is the biggest turn off for me. beastiefan2k (3979) - HdG (past: NYC, KS, Rain City), Maryland, USA - JUN 23, 2011
375mL cork and cage bottle shared by Matt, thanks man. Oh, its not flat, actually a very strong carbonation. Aroma is signature Lost Abbey (not a good thing). It was something that I could have liked 3-4 years ago but now understand how bad it is. Its all acetic, poor, unmanaged sourness. The flavor is similarly thin in flavor, has a thin body, and is overly acetic with no counterbalanced elements.
MadIndian (2743) - Levittown, Pennsylvania, USA - JUN 10, 2011
Wood soaked dark fruits, malt, and alcohol. What else could one ask for?
This is not one of my favorite styles, but this one sure helps me see the grander picture. TURDFERGUSON (4058) - Durham, North Carolina, USA - JUN 9, 2011
From a bottle at Monk’s cafe. Thanks for sharing, Eric. This was quite a surprise. tastes like a very nice flemish red, an aged rodenbach perhaps. Vinegar, oak, cherry skins, some chewy malts. Quite tasty and complex. madmitch76 (24791) - , Essex, ENGLAND - MAY 28, 2011
27th May 2009theisti (4126) - Kansas, USA - MAY 20, 2011
Cloudy brown beer with a thin biscuit head. A sourish beer that could have been too sour for me if not kept in check by the French oak. The result is a well balanced beer, a little sour and fairly dry. Soft oak tones but no vanilla/cream. Fruity and rich wine flavours in the finish and the aftertaste. Very quaffable!
12.7 fl oz corked and caged bottle shared by mreusch. Pour is a hazed brown golden ruby with not much of an off white head. Aroma is the standard Lost Abbey sour; touch of vinegar, cherry fruit, vanilla oak, leather - all pretty brash and sharp. Taste is acidic vinegar sour up front, followed close behind with wood, tannins, vanilla oak - finishing with more dry wood and some alcohol heat. Palate is brightly acidic, medium bodied, lighter carbonation and the dry hot finish. Thanks for sharing this one Matt. boamr (310) - Allentown, Pennsylvania, USA - MAY 10, 2011
Pours a dark amber color with an off white head. Has a heavy wine and wood smell to it. Starts off like a Belgium with a little sweetness that quickly turns to wine and a wood flavor. Pretty nice