The Lost Abbey Cuvee De Tomme

Posted: June 5, 2015 in American Wild Ale, Reviews, The Lost Abbey

I saw this one on the tap list and remember reading about it in a beer book. I can’t remember ever seeing it on draft before, even in Philly. Let’s see how it stacked up.

cuv

ABV: 11%

Style: American Wild Ale

Trivia: According to the brewery website, “Once upon a time it was the most award winning Pizza Port beer of all time. Now it has found a new home at The Lost Abbey. A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with. One of the most complex and unique beers that we make each year.”

Random: I think that I am finally getting used to my new iPhone. The camera is ten times better than my iPhone 4.

This beer poured with a three finger, thick, off white head. It took forever to dissipate and left plenty of lacing on the glass. The body was a dark brown color. Again, it was too dark in the bar to see any carbonation in the beer. The nose had pronounced Brett and a red wine characteristic. I also picked up on the raisins and sour cherries. The tart was tart, but quickly went into notes of cherry, raisin and then oak. Vanilla came through at the end of the sip. What didn’t make an appearance was the booze. At all. After a few sips, some sweetness came through too. The body was on the thicker side with light carbonation. The finish was lengthy with Brett and oak. I can see why this beer gets so highly rated. It was very complex, yet dangerously drinkable and all the flavors worked in concert with each other. If you see this on tap, make sure that you get it as soon as possible.

Untappd Rating: 5.0/5.0

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