Lost Abbey Lost and Found

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

Thanks to Thewolf. Pours deep amber with a good white head & lacings. Aroma & taste is filled with caramel, yeast, chocolate & dark dried fruits. Super palate - creamy & smooth mouthfeel. Very great dubbel!

Bottle. Pours a dark amber body with an off white head. Big malty fruity flavors, hints of dark fruit plum and raisin, and Belgian cane sugars. Caramel with hints of licorice. Moderate alcohol warming, good brew.

Poured a murky red brown color with a small, off white head that left nice lacing on the glass. Aroma of raisins, cherries, caramel malt, roast, and a bit of yeast. Taste of caramel, cherries, vanilla, a bit of roast, with more yeast, candy sugar, spices, and light alcohol in the finish.

Thanks to Dirty_Martini for the trade! Copper color with a thin head. The aroma is packed full of spice, yeast and brown sugar. Much of the same in the flavor... sweet malt, brown sugar and raisins. Something a little like wintergreen or weak mint towards the finish. Damn fine.

2006 bottle drunk on 2/3/07
Terrific presentation. Deep auburn-tinted mahogany body shows a medium to medium-high clarity, leaving the unfiltered sediment behind. Beige head is large, rocky and well-retained, leading to much lacing down the glass.
Light phenols, dark fruit esters and gentle, sweet, pale malts all come off very subtley, as the barest hint of roast (chocolate malt) creeps in on the edges. A fair amount of breadiness and a definite hard candy-like feel from the crystal malt, which works against the softness, but gives light (and dry) toffee/caramel notes that seem apt for the style. I don’t get much raisin, neither from the actual raisins nor the special B, but that’s fine, as there shouldnt be a prominent note of it anyways. Rather, it is all much more homogenous, with prunes, raisins, and date notes all blending together to give a stickiness that also helps keep the crystal malt from creating too hard an aroma. Black pepper phenolics and just a brushstroke of clove/banana dot the finish, while a touch of alcohol heat is notable upon warming. I really like the grain bill here, though I don’t usually like crystal malts. But they add enough assertiveness to what would otherwise be too soft and possibly mushy.
Concord grapes, chocolate-covered cherries and vanilla cream-like malt sweetness all burst forth in the flavor and then scatter, leaving light peppery phenols, dry crystal malt and hints of roast. Really nice attenuation, being lightly sweet, and very chewy, but also dry enough to be able to drink it quite quenchingly. Yeast dosent pump out much clove, fusel or bananas, which is always appreciated and the carbonation is very tight and engaging. Piquant dark fruits stick to the palate and linger on the finish, being contrasted to black pepper-like dryness and dry toffee/caramel notes. Very complex dubbel. I really like the chewiness and almost waxy-smooth yeast/crystal malt synergy combined with the fruity special b. Reminds me, in some ways, of Westy 8 (though the overall flavors are much different). Maybe a bit on the sweet side overall.

(750ml bottle) Purchased at Bottleworks in Seattle for $8.99. Huge almond-coloured head with a deep mahogany body. Coriander, weed and pepper nose. Flavour is greatly yeasty up-front with a strong straw and bitter hop finish. Very delicious!

On tap @ Pizza Port San Clemente poured a hazy reddish brown with a minimal off white head. Aromas of spice, sweet malt, dark fruit and a hint of molasses. Palate was light to medium bodied and smooth. Flavors of sweet malt, dark fruit and spice with a lingering spicey finish.

750 mL bottle from FlacoAlto. Pours sparkling tawny with a fizzy light brown head, somewhat diminishing, fair lacing. Aroma is heavy malt (bread, caramel, meal), light hops (grass), average yeast (earth) with notes of cardboard, honey and apple. Average duration, moderate sweetness, acidity and bitterness; roasted caramel malt, earthy yeast, fragrant hop and alcohol flavor, figs, dark candied fruit notes. Full bodied, lively carbonation, sticky texture and a metallic-bitter finish.