 ClarkVV (3547), Allston, Massachusetts, USA
Feb 16, 2007
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.
drfabulous (742), Columbia, Missouri, USA
Oct 10, 2008 Lots of Abbey here. Plus the fruit flavors. You get malt, sweet, not much head pours. Still not sure where I place this one on the Lost Abbey scale, but nice all around.
RSRIZZO (1027), Colorado Springs, Colorado, USA
Oct 8, 2008 Aroma is sweet with roasted scents and a hint of fruit. Color is a deep hazy amber with light carbonation and a very thin head. Taste is sweet and fruity. Starting with a medium to full body it goes down with a easy with a rich feel. Finish come in sweet with some mellow dried fruit flavors, a roasted caramel taste and a touch of yeast. In the after taste a faint bitterness rolls in. Good brew but nothing great.
Headbanger (1001), Aurora, Illinois, USA
Oct 8, 2008 750ml bottle(Patrons & Saints Club)-Pours a murky amber body with a small ring for a head. Aroma of fruit, sweetness, and yeast. Taste of the same with a nice balance of flavors. This medium to full bodied brew is quite tasty and another good brew from Lost Abbey.
jeckenroth (59), Charlestown, Massachusetts, USA
Oct 7, 2008
Pours a very dark brown, almost opaque except for the glimmer of light escaping from the corner of the glass. Topped with a tan head which is short lived.
Smells strongly of fruit, raisins with an undertone of yeast and bananas.
Not too heavy on the tongue with a lively kick of carbonation. This there is a strong sweetness in the middle after the initial hints of malt. Transitions to a banana and sugar end and a alcohol finish.
Strong entry for the style, but suffers in the end due to the overly defined sweet tones.
DTM (399), Winters, California, USA
Oct 7, 2008 Bottle from Monument in Concord, CA. Poured a dark brown with sediment. Smelled fruity in flavor and there was a ton of carbonation. Tasted of dark fruits and brown sugar. Well done brew by Lost Abbey.
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