Lost Abbey Lost and Found

Brewed by Port Brewing/Lost Abbey
Style: Abbey Dubbel
San Marcos, California USA

Thanks to Mike for sharing this! Orange pour with copper undertones, fluffy off white head and spotty lace. Candied fruit and spice on the nose. Flavor slightly spicy with a little yeast and caramel.

Thanks Southaby. Pours a reddish copper with a thick tannish head. The nose is rusty, malty, sweet, fruity, raisiny, caramel, yeasty. The flavor is sweet malt, caramel, rusty dubbel feel, earthy, yeasty, some peat character. Palate is a tad thin and shows some sweetness.

This dark brown ale poured with a thin off-white head and a sweet malty aroma. There is a candy and raisin flavor typical to the trappist dubbel-style ales, although there is not the degree of complexity the monks have developed over the years. It’s pleasantly carbonated with a nice body. Overall, a pretty good approximation of a trappist ale.

Bottle sampled with Mad Indian and D.B. Pours deep amber with a decent size tan head/. Aroma of belgian spices, fruit (prodominantly banana) and vanilla. The flavor is smooth, banana, other fruit, citrus, and slight bitter hops in the finish. Great brew.

750mL bottle courtesy of dhlesq, no date, caged and corked. Pours a hazy copper brown with a two finger slowly fading beige head. Aroma is dusty powdered sugar, yeast, sweet figs and raisins, and a little toasted malts in the background. Flavor has a little more acidity and toasted malts than the aroma led on--even to the point of a little bit of coffee in the finish--and a fair amount of candy sugar sweetness. Otherwise the same as the aroma. Dry finish. Carbonation is a bit sharp, though moderate, medium bodied. Not disappointed at all. Me like.

Pours a murky maroon, very cloudy, with a medium light tan head. Pretty seeet smell, some dark fruit and belgian candy sugar. Nice berry aromas. very fruity. A unique sour taste which is rare for a dubbel, seemed to be lacking the traditional choclate and darker malts for a dubbel. Alot of berries and grapes were the main fruit tastes I pulled out of this brew. Pretty smooth, somewhat sweet, a little sugary. Fairly light bodied, but decent.

750mL Bottle. This took forever for me to get around to drinking. This beer was approximately 1 year old. A 2007, drank in 2008. Corked with a light spritz and slowly dying carbonation. Aroma cast a glow of settled, alcohol infused tannic fruits. Definitely some undeniable golden raisin shadows over a glow of lightly toasted caramels, sweet onion glaze and fruitcake. Typically phenolic and still a little warm. Poured in red-brown, lightly hazed with a rim of off-white. Flavor presented well-melded characters running the gamut from condensed sugar raisin bread to salted figs and balsamic, back to the lighter side of apricots. Fruity and minerally. The Lost Abbey yeast and mineral character settles in and braces the alcohol against the malt. Works well with Carne Adobado. I do appreciate that the malt flavors are well-intergrated, sweet, but not syrupy and playing well off of the alcohol. Complex, but not crazy. Starting to show a nip of age. The faintest, dustiest wisper of hops hopes to corner some of the gin sugars, but doesn’t get very far. Obviously a decent Dubbel, but maybe not one that I would grab again, as I would look for a little more darkness, depth and drinkability.

Minimal off-white head of fine bubbles. Sparse carbonation. Looks a little lifeless in the glass. Dark malts, molasses, spices and dark fruits. Color is a ruddy dark mahagony brown. Sweet and malty flavor, with some raisins, more molasses and caramel. Typical dubbel flavor but a little bit flat. Very flavorful though. Finishes sweet and malty. A decent brew but nothing really that fantastic. Smooth and flavorful.