Lost Abbey Sinners 08

Formerly brewed at Port Brewing/Lost Abbey
Style: Sour Ale
San Marcos, California USA

flaske, delt med Theis i toget til Berlin. Det ligner cola eller lidt tynd kaffe. Har et lille råhvidt skum. Duft af bær, tobak, lim, eddike, træ. Smager afbær, eddike, gummi, peber. God syrlig, krydret eftersmag. Er knastør og udtørrer næsten munden.

400 ml is not enough of this masterpiece. A brown sour appearance, with only a fleeting whisper of white head, and certain aroma of it, along with a distant yeast. The taste is first of the sourness, followed by a mid cola and stout, followed by a tad of sugar. Drying and left wanting more. Thanks SuzyGreenberg.

Bottle shared at Cletus’s Chinese New Year party. Poured a murky red with a small off-white head. Aroma of black cherry and some woodiness. Flavor is somewhat thin with notes of cherry and oak, lots of acidity, without the sweeter body that I usually find in a sour red ale. Somewhat ashen unfortunately. Body feels like it could be livelier. There seems to be a lack of complexity for an 8 percent sour ale. Not bad, but doesn’t stand out and I will likely forget it in a week.

#1700. Bottle. The body is a deep, dark mauve-chestnut color that looks virtually opaque until held to a strong light source. A small but dense cap of creamy beige foam leaves thin, solid rings of lace around the glass. The nose is quite woody, notes of middle-aged oak imparting a strong, musty overtone to the acetic, vinegary cherry and fig notes. Hints of ground cinnamon and nutmeg lend earthy, spicy depth. Flavors are sharp and tart, cherry and other soured dark fruits cutting through a mildly spiced cocoa malt background. Balsamic vinegar and strong, vanilla laden oak impart more potent flavors. Lactose offers up a creamy element. The mouthfeel is substantial and lively carbonated, with a dry acidity and stinging tartness on the finish. This is a well executed oude brune, my only minor complaint being perhaps some overbearing woodiness. Still, this is a great beer.

Bottle. Heavy, woodsy, vinegar, acetic aroma. Very nice. Apple cider vinegar. Wet wood. Funk and acid. Light spices. Tart cherry. Malt hiding under the tart acidity. Perhaps some cinnamon laced graham cracker crust? Pours a thick, opaque brown with ruby accents when held up to the light. A dark khaki head quickly dissipates to a thin of greyish brown film on top. Flavor is like a heavily oaked Flemish Red. Vinegar, acetic acid, tart cherries. Spicy malt. A bit of lacto on the back end. Leaves a nice gritty acidity on the throat. Some big wine and oak tannin all over the tongue. Creamy body. Lively but not overbearing carbonation. Finishes lengthy, spicy and funky. Fun stuff! Thanks James!

Thanks for sharing Yaniv! Darker reddish with a light thin tan film of a head. Sharp fruity nose. Lightly barnyard, astringent. Full smooth body for the style, but with a lightness on the backend. Big sharp fruity. Lambic-like astringence. Something light and spicy, lending an almost mouthnumbing quality. Maybe cinnamon? Cherry. Crisp lingering tannin. Perhaps one of my new favorites!

Sampled at Backus’ Backyard Bash. Hazy brown with no head. Huge funky barnyardy nose, cat piss, cinnamon.. wow! Woody flavor, cherry tartness, lotsa funk and sour / tart. YOWZA - loved it!

Pours a dark amber hue, off-white head, good clarity. Nose is lactic sourness, sweet dark fruits, oak, slightly subdued. Flavor is moderate sourness, figs, molasses, anise, cherries, finishes dry. A wonderful sour blend, the fruits are big and jammy, tartness last through the finish, complex and flavorful.