Left Coast Sanctuary
Left Coast Brewing Company
- From:
- Left Coast Brewing Company
- California, United States
- Style:
- Belgian Pale Strong Ale
- ABV:
- 8.5%
- Score:
- +8 ratings needed
- Avg:
- 3.72 | pDev: 7.53%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Oct 07, 2012
- Added:
- Mar 07, 2010
- Wants:
- 0
- Gots:
- 0
NO SCORE
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No description / notes.
Recent ratings and reviews.
Reviewed by Gueuzedude from Arizona
3.43/5 rDev -7.8%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3
3.43/5 rDev -7.8%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3
Sampled at 1702, Tucson December 2009
This arrives from the tap with a clear, rich gold, even touch of copper, color to it. It is topped by a pale, thin, wispy head. The aroma smells of phenolics, clove, spicy pepper and alcohol up front. There are some apple and pear like notes as well as a characteristic yeast aroma of earthy coriander. This smells like a fruity, estery, Strong Belgian Gold styled beer. In the end the aroma is overwhelmed by the aggressive, fermentation derived phenolics, though I would actually characterize it as bad.
The flavor is sweet up front and it finishes with a spicy, somewhat hot alcoholic, bit of tongue numbing turpene like, pheonolc-clove character. There are some floral apple notes found hear as well as something like oxidized pears (though this is the beer and not actual oxidation), a touch of honey'd wheat flavors, light ginger notes, a hint of pepper and even something that reminds me of cinnamon. The sweetness here definitely helps to temper the aggressive phenolics. The body has a medium viscosity to it, though the beer does still remain fairly quaffable, but it has some heft to it.
This beer is ok and while not horrible, it seems like the wort was fermented at a bit too high of a fermentation temperature that created the excess of phenols, esters and higher alcohols.
Mar 07, 2010This arrives from the tap with a clear, rich gold, even touch of copper, color to it. It is topped by a pale, thin, wispy head. The aroma smells of phenolics, clove, spicy pepper and alcohol up front. There are some apple and pear like notes as well as a characteristic yeast aroma of earthy coriander. This smells like a fruity, estery, Strong Belgian Gold styled beer. In the end the aroma is overwhelmed by the aggressive, fermentation derived phenolics, though I would actually characterize it as bad.
The flavor is sweet up front and it finishes with a spicy, somewhat hot alcoholic, bit of tongue numbing turpene like, pheonolc-clove character. There are some floral apple notes found hear as well as something like oxidized pears (though this is the beer and not actual oxidation), a touch of honey'd wheat flavors, light ginger notes, a hint of pepper and even something that reminds me of cinnamon. The sweetness here definitely helps to temper the aggressive phenolics. The body has a medium viscosity to it, though the beer does still remain fairly quaffable, but it has some heft to it.
This beer is ok and while not horrible, it seems like the wort was fermented at a bit too high of a fermentation temperature that created the excess of phenols, esters and higher alcohols.
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