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Cuvee De Tomme - The Lost Abbey

Not Rated.
Cuvee De TommeCuvee De Tomme

Educational use only; do not reuse.

1,068 Ratings

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Ratings: 1,068
Reviews: 404
rAvg: 4.21
pDev: 11.16%
Wants: 649
Gots: 263 | FT: 13
Brewed by:
The Lost Abbey visit their website
California, United States

Style | ABV
American Wild Ale |  11.00% ABV

Availability: Rotating

Notes & Commercial Description:
Beer added by: jcalabre on 06-14-2003

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.
Beer: Ratings & Reviews
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Ratings: 1,068 | Reviews: 404
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5/5  rDev +18.8%

Photo of DarthKostrizer
4.12/5  rDev -2.1%
look: 4 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4

Vintage 2009 Thanks for sharing Nathan! and Ehammond1 for the bottleshare invite

Look: Pours a medium to dark brown with about a 1/4 inch head and ok retention and some spotty lacing

Smell: The nose carries some dark fruits especially raisins, plums and figs. Very very tart nose on this guy as well definitely know its a sour beer based on the nose

Taste: Wow this beer is a palate wrecker. There is a crazy amount of tart sourness upfront and is backed up by again some dark fruit notes

Mouthfeel: Medium bodied with a good amount of carbonation.

Overall: This is one of the better sours I have had. I am still not a fan of sours and nor will I ever be at this point but this is a pretty damn good sour

Photo of phichifiji00
3.77/5  rDev -10.5%
look: 3.5 | smell: 4 | taste: 3.5 | feel: 4 | overall: 4

2009 vintage poured into Lost Abbey tulip glass.

Appearance: Hazy, deep brown with red hues. Pours minimal off white head. Minimal lacing.

Smell: sour cherries, acidic, red wine vinegar, tart, dark fruit, barnyard funk, earthy.

Taste: sour cherries, tart, red-wine vinegar, acidic, very vinegary (much more so than fresh bottles I've had).

Mouthfeel: full bodied, moderate carbonation, very acidic.

Overall: one of my favorite sours from Lost Abbey. This bottle however was very acidic/vinegary. I don't recommend holding onto these more than a year or so.

Photo of dgilks
4.35/5  rDev +3.3%
look: 4 | smell: 4 | taste: 4.5 | feel: 4.5 | overall: 4.5

Bottle thanks to futura123. Cheers William!

Dark murky brown a small and very short lasted light tan head.

Mild lactic aroma with some light fruitiness and a touch of funk. A hint of caramel. Nicely balanced.

Like a classic Flanders Red Ale this starts off with a fruity, tart kick that backs away to a bit of sweet and sour malt like an Oud Bruin. This is quite unique and very nicely tart with only mild funk. When I search for it, I can even find some of the bourbon barrel character. Nice.

Medium body with moderately-high carbonation. Very good.

Lost Abbey cops a lot of crap but I really enjoyed this. The tart character is very good, the fruitiness adds depth and there is even a bit of sweetness to the malt.

Photo of mulder1010
3.79/5  rDev -10%
look: 2.5 | smell: 3.5 | taste: 4 | feel: 4 | overall: 4

Thanks to Masterski for the bottle
375 ML shared with others at tasting party

A-- Poured a deep, murky brown color. First thought was that this is one ugly looking beer. Except for a couple of bubbles this had no carbonation. No lacing, no nothing.

S-- Sour cherry, slight bourbon, vanilla, wood, plum, raisin and very wine like.

T-- Even more wine like I thought. Chocolate, vanilla, bourbon, wood, and slight amounts of cherry. Reminded me more of a solid shiraz than a wild ale really.

M-- Sour cherry finish. Front and mid were more the bourbon and vanilla. Once again very wine like to me. Slick and long lasting flavor. Little to no carbonation to this but with that much complexity it really did not need it. Alcohol was minimal at best.

O-- Ugly looking beer but very good. Not the big bright flavors or sour vinegar that other sours have. Really good beer and really enjoyable.

Photo of spicelab
4.04/5  rDev -4%
look: 3 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4

Re-review 27 January 2014. Again it's the 2011 batch.

Same muddy mahogany with nary even a film of saffron head.

Thick chocolate-caramel fudge, balsamic, nail-polish remover, tree bark, dry red wine and rough soily, earthy notes.

Stewed rhubarb, balsamic sour cherries and carob. Body is massively chewy but very little ABV presence. Seems perfect to carry what this beer does. Strong tart-balsamic finish.

Absolutely unique. At times it doesn't seem to mesh but still amazing.

Original October 2011 review
2011 batch. Bottle thanks to mulder1010. Shared at tasting.

Reddish clay brown, with zero carbonation. 3.5

Complex interplay of lactic, fortified and barrel characteristics which dominate at different times, providing a different experience with every sniff or taste. As well as the obvious cherry and raisin notes there's maple, vanilla, pecan pie, stewed plum and rustic barky notes. 4.5 and 4.5

11%? Having had Red Poppy just before, this felt not much thicker. Smooth as you'd expect from zero carb with no ABV burn. 4

Another great Lost Abbey beer that I probably need more than the quarter of the bottle I had to do justice in a review. In particular, the barrel imparts plenty of complexity that takes time to unpack. 4.5

Photo of danieelol
4.49/5  rDev +6.7%
look: 3.5 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 5

Thanks to mulder1010

Pours reddish with clearly almost no carbonation.

Nose was all strawberry jam and decadent vanilla oak. Some vinegar but well integrated and hidden. Cherries came across too.

Taste was similarly decadent.

Was very, very low in carb; almost absent, but I didn't even notice while drinking it. The alcohol in this beer was also extremely well concealed- drank much lower than it actually was.

Photo of LSUPT
3.69/5  rDev -12.4%
look: 2.5 | smell: 3.5 | taste: 4 | feel: 3 | overall: 4

375ml bottle, 2011 vintage thanks to HopsSchnapps, poured to a Lost Abbey tumbler.

Dark brown with red edges from the cherries. The appearance is the only indication that this was ever a Belgian dark ale. No head or lacing.

Smells of cherries, funk, a bit of malt, candi sugar and slight alcohol. Taste is great. On par with a good kriek. Big sour cherry flavor and very tart on the back of the tongue. Dark fruit, plum, raisin, tanins, oak, slight alcohol. Just a hint of carbonation and full body.

Overall, a very good beer. I've certainly had better american wilds but I really enjoy the cherries in this one, a very nice American interpretation of a kriek.

Photo of BeerAndBourbon
3.89/5  rDev -7.6%
look: 3.5 | smell: 4.5 | taste: 3.5 | feel: 4 | overall: 4

2011 batch. Stored at cellar temp.

A. Pours a dark brown/ black with amber edges when held up to the light. Opened with a tiny fizz; pours with just a wisp of a teeny tiny bubble ring around the fringe.

S. Tons of oakiness with vanilla and tart cherries. Some red wine tannins with ample sweetness. An almost artificial tartness comes out with agitation. I know the base beer should be adding some nice dark fruits, but I can't really find them anywhere.

T. The essence of dark cherry fruit is there, but the tartness is mostly missing while it sits on your tongue. Some chocolate is in the mix. Definite red wine tannins on the back of your tongue. The tartness is actually most apparent in the aftertaste. As it warms some figs come out in the flavor.

M. Very viscous with incredibly low carbonation. This just sits around on your tongue.

D. Very wine-like. I went in expecting a lighter more refreshing offering, which is not what I got. This sits heavy on the palate and demands prolonged attention. It's got a tartness to it, but it's not overly acidic. Those Californians do have a knack for making the most wine-like beers.

I tossed the second half into the freezer to see what the beer is like very chilled. The aroma is much more muddled, but similar with less oak and more cherry. The tartness is more apparent on the tongue, but I think people are mistaking tannins for tartness; they're admittedly much more similar when the beer is very chilled. I like that the beer isn't quite as heavy this way, but overall I prefer this at cellar temp.

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Cuvee De Tomme from The Lost Abbey
94 out of 100 based on 1,068 ratings.