overall
100
100
style
RATINGS: 1127   WEIGHTED AVG: 4.06/5   SEASONAL: Special   EST. CALORIES: 330   ABV: 11%
COMMERCIAL DESCRIPTION
Once upon a time it was the most award winning Pizza Port beer of all time. Now it has found a new home at The Lost Abbey. A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with. One of the most complex and unique beers we make each year.

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4.2
argo0 (14127) - Washington DC, USA - DEC 4, 2003
2001: Dark brown body with no carbonation. Aroma is oak, sour cherry, cardemom, light vinous, ginger. Taste is oak, sour cherry, ginger, cloves, vinous. Very wine-ish body. A wonderful treat. Many thanks to diegogator for getting this for me.

4.5
unclebleen (620) - California, USA - NOV 19, 2003
UPDATED: NOV 11, 2004 Rerate (Red Foil): As good as the gold foli...if not a bit better. Still excellent. Rerate (Gold Foil): Same vintage as original rating. My second tasting of this beer allowed me to full appreciate the beautiful flavors and aromas it offers. I was a little shocked during my first sampling as it was my first of the style but I am now able to appreciate it more. Original Rating: 2001: Pours dark, dark brown with minimal carbonation. Aroma is oak, cherry, and alcohol. Wow, this tastes awesome! Flavors are dark fruit with some alcohol. An excellent sourness. Can definetly taste the oak aging in this. Leaves an interesting but excellent chocolately, roasted aftertaste. Nice silky wine-like body. Overall a very good beer.

4.3
MrDick (381) - San Francisco, California, USA - OCT 30, 2003
(gabf'03) Gold winner of the strong specialty ale. And for a good reason - this begian ale has gone to the school of rock. Rich fruit flavors of plum, dates and cherries accompanied by a perfect blend of spices. Complex palate is made of sipping. Pizza Port throws down the goods.

4
bigbeersrule (115) - USA - OCT 1, 2003
I was expecting maybe too much from this beer. The brewers I know were all talking about it so I knew it was going to be good. Could probably use a few more years of aging to bring out some wonderful belgian charecteristics.

3.9
Linc (740) - Sydney, AUSTRALIA - JUN 21, 2003
UPDATED: JUN 23, 2003 This was a standout amongst a whole bunch of crazy beers at the PP belgian fest. Such a fat brew, it tries a little too hard to impress, chocolate, caramel, amaretto, chocolate crackles (copha and cocoa) with a tight, sweet, acidic chocolate finish. Super intense beer but it just lacks integration.

4.4
EddieG (169) - Palos Heights, Illinois, USA - APR 2, 2003
At the Barrel Aged Fest in Chicago. A very unique and tasty beer. Although I am not a fan of belgian sours, this beer had nice balance between the tartness and the sweetness of the cherries. Beer pours a nice brownish/red with a small head. Overall a nice offering.

3.1
BeaverBrown (245) - Portland, Oregon, USA - MAR 23, 2003
Heavy bodied beer. Only got a quick taste but taste like pure soy sauce. Slight cherry flavor.

4.7
mwsf (361) - San Francisco, California, USA - MAR 10, 2003
On tap at the 2003 Pizza Port 12 Hour Belgian Beer Party: Dark brown with a full head. Nice brett aroma. Some sour cherries but not overwhelming. Some dark malts. Very oakey. Nice blend of lactic sourness and brett. Some vanilla. Malty. Creamy. This beer has so much going on! Funky!

4
microdyke (360) - Portland, Oregon, USA - MAR 10, 2003
On draught. A brownish color with a nice head. Aromas of wood (oak) and alcohol. A nice bitter flavor with Brets and fruit. I needed some more alone time with this brew.

3.8
herbjones (742) - Orange, California, USA - MAR 9, 2003
Big sour cherry aroma coming from this murky brown brew. Lots of oak and hints of leather. Fairly high acidity in the finish. An excellent brew.


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