Red Poppy Ale - The Lost Abbey
Displayed for educational use only; do not reuse.
Ratings: 1,597 | Reviews: 528 | Display Reviews Only:
4.04/5 rDev -5.6%
Poured into a standard tulip
Pours a dark, murky mahogany with deep red undertones. A loosely bubbled, 1 finger tall tan head quickly rises and recedes almost immediately, leaving no lacing behind it's wake.
Aromas of slightly tart cherries immediately shoot out of the glass upon pouring; Buried beneath the fruity acidity is a lightly acetic red wine vinegar character, but it is kept in balance by a rich, almost toffee like malt bread-y-ness. There is a very light barnyard funkiness imparted by some Brettanomyces. As the beer warms, some vanilla tones from the barrels become more apparent.
As soon as the beer touches your tongue, you're blasted by clean, juicy lactic acidity; tart cherry pie filling as well as both lemon and cherry juice. As the tartness fades on your palate, you are greeted by the flavors of the actual dark cherry flesh intermingling with notes of vanilla and almonds from the barrel. The beer finishes very dry with a flourish of slightly sweet, caramel-y malt. Long lingering notes of juicy cherry flesh, tart cherry flesh, bready malt and a deep vanilla character from the wood. light brettanomyces funk and tannins.
light bodied with high, peppery carbonation. Refreshing, but I feel that the very high carbonation overwhelms the some of the more subtle aspects of this beer.
With Red Poppy, Lost Abbey ages their sour brown with cherries in used wine barrels. What comes out is a great sour that really showcases the essence of the whole cherry; the skin, flesh, juice and even the pit. I really appreciated the strong vanilla character imparted by the oak barrels that is often missing in a lot of sour beer. Recommended.
05-21-2014 05:33:58 | More by flayedandskinned
Red Poppy Ale from The Lost Abbey
95 out of 100 based on 1,597 ratings.