Lost Abbey Red Poppy Ale

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

Bottle. [thank you, after4ever]
... first batch ...
Pours hazy deep red with a small, frothy, off-white head that actually stays for quite a bit. Lovely tart aroma. Cherries, oak, peach, apples, caramel sweetness as well. Medium carbonation, lovely frothy and creamy mouthfeel. Flavour is very elegant, lots of oak, caramel, some sweetness, cherries, raspberries, red apples. Long, lingering tartness. There are notes of sherry, toffee, flowers, vanilla, raisins. Really lovely. Reminds me of Rodenback Grand Cru, actually. Mostly in its ability to impress simply because it is so elegant and subdued. Yum!

Courtesy of KieferUGA via trade

Bottle: The aroma consists of tart cherries, yeast, oak, and faint vinegar. It pours a cloudy orangish-brown with lots of sediment and a small off-whitr head. The flavor starts with a quick dose of sweet cherry and faint yeastiness. The finish turns to some pretty extreme lemon and cherry sourness with a hint of vinegar and oak. Medium bodied with mild carbonation.

sample from the pitcher at GABF on 9/26/09... murky brown with a small white head... slight sour cherry nose... citrus sour mouth... smooth body with a bit of oak... the finish is somewhat short... this is a nice but different sour... its almost like a sour orange.

9/28/09 (2009 GABF Friday. Pours amazingly dark, a red-violet-dark brown, no head. Aroma is very oaky, with must and vinegar coming to light. Flavor starts incredibly mild, much like Phunky Duck. When the flavors do show themselves, it balances strong oaky, vanilla notes with a back-end vinegar and dark dried fruit. Very balanced, contemplative. I’d like to sit on the porch on a cold day, sipping and thinking about this one.

2009 bottle from TheEpeeist. Thanks, Chris! Pours a dark rusty murky hue, red and brown mesh well, as light hits the edges, a small offwhite head that dies to a tiny film that clings to the edges, minimal lacing. Aromas are a nice melange of sour and sweet cherries, French oak and brett, a touch of vanilla, vinegar, and a pretty nice sourness, aromas present across the room with caramel malts buried underneath. Initial is lighter medium on the palate, light carbonation, a good sourness, nothing overbearing, sour cherries and a touch lemon, wet wood, faint vanilla, and a bit of acidic vinegar feel. That stays on the backend, coats the mouth well. This is a beer I could drink a lot of, but could use more body and frankly I’m just a touch dissapointed it doesn’t. I guess for 5 percent abv, this isn’t meant to be heavy, instead a lighter quite quaffable sour. A bit more carbonation (I know, I know.. Same old argument.. But really!) Could go a long way! A nice sourness, acidity, cherry, and oak linger on into the finish with light but suitable brettanomyces funk.

Pitcher pour at 2009 GABF. pours a thin head over a brownish red (SRM 15) very cloudy body....nose is barnyard, sweaty saddle.....taste is wonderful sharp sour fruits....mouth feel medium, carbonation low to medium. A lovely refreshing Brett. Tasting of 9/26/09.

On tap at Stone Sourfest 09. Copper brown pour. Aroma was tart, cherry. Flavor is a nice sour kick, cranberries, quite refreshing. Syrupy mouth.

Bottle, very, super/duper thanks 2 danielcurtis81 for sharing this in part to pacifier his fiancee on his wedding week...I’ll take it! Pours a cloudy/ dark reddish/brown. Strong sour cherry, lambic nose, not much else at this point in the night. Strong sour tart bite, with sour bing cherries and hints of sour raspberries. Very solid, impressive sour taste. Well Done!!!