Lost Abbey Lost and Found

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

Shared by OhioDad at C=bus tasting #4. Yeasty and dark roasted malt aroma. Dark brown color with a tan head. The palate was medium to full and carbonated perfectly. Spice and yeast flavors dominate the taste, but you definitely get some fruit flavors (mostly apples) towards the end.

Cloudy dark brown w/ good head. Really sweet.Not as much fruit as I expected...mild yeast. Good, but not great.

belgian spices, light apple, raisins. Pours with a nice one finger head. taste has a nice sour pucker at the end. good palate

thin, dispeptic, brownish, no head. aroma is mildy fruity, with bread-like tones. the flavor is too sour for my tastes, but surprisingly mild. bubbly mouth feel. inoffensive, but not much going on here.

(750 ml bottle from Kappy’s, cellared for 10 mos. after purchase) Pours dark reddish-amber with less than a finger of khaki head that dissipates rather quickly to a thin layer. Aroma of brown sugar, candy-malt, dark fruit, toasted caramel and molasses. Quite nice although I didn’t specifically detect raisins. Mouthfeel is fairly smooth, a bit sticky. Also seemed to lose its carbonation rather quickly. Flavor of dense dark fruits, candy malt, spice, dark caramel and a bit of smoke. Perhaps some red wine. The spice is almost cinnamon-like and reminds me of something like Southampton Abbott 12 perhaps. Pretty sweet, maybe just a little too much so. Lightly hot. The density of aroma and flavor is almost quad-like. Pretty good but sort of tailed off on me as I drank the bottle instead of getting better or at least holding its own. At first I thought I had at least a 4.2 beer here.

Bottle shared by theisti at Indra’s tasting on 12/7/07. Pours a dark caramel brown with a thin skin of beige bubbles. The aroma is sweet and malty with big notes of brown sugar and raisins. Medium-bodied with soft, tongue-tickling carbonation, the palate concludes in a lingering malty finish. The flavor on this one follows the nose with a round, sweet-malt body supported by dark fruit (raisin). Quite nice. Thanks for sharing this one with us, Tim!

Brown pour with nice sized brown head. Nose of dried fruit, yeast and sugar sweetness. Flavor is really sweet, yet almost has a bit of a light coffee roast finish. Big carbination that has a nice fruity finish.

A big thankyou to Kook for lobbing this one back from the U.S.
At room temperature into a now oiled tulip at a tasting on Kook’s return to Oz. It poured a lazy, hazy chestnut with a level thin beige pad that held to my amazement. Generous, spiced, winter warmer nose - had that herbally infused, thick, hot cocoa mix melded with heavily clad, peppery spices, that savoury fruitcake blend before its added to the dough, edges of raw tree-bark and some burnt sugar just on end to twist the nostril hairs. It swiftly changes form on the palate for here it is discernibly nutty, dry, woody and dusty. The very tip holds all of what of the sweetness, a dark honey taste, maybe some powdered chocolate and a drift towards hazelnut praline. It is mouth-filling with flavour, though, hugely malty but not overdone. Age selective malts, raw, yeast extracted depth mid-palate, slight roasted tang in back, silky as it moves across. Body is creamy, medium beyond the nice feel. Finish is dry, again showing so much malt, that nutty flavour peaks here, a little earth and dust linger, fade gently. A very nice ale, another of the nights top notch performers. Cheers Kook (1 pint, 9.4Fl.Oz, Date unknown)