Phat Abbot Flemish Noir
Arbor Brewing Company - Plymouth Taproom

On tap at the brewpub - Dec 20, 2007. Wafts of faint port and cherry syrup eminate, barely there. Pours the color of dark mahogany, tinted with ruby and bordered by a thin rim of white. Flavor immediately presents itself as a lactic mess and even based on the description of how this was brewed, there’s no way that it could have come out right. Through a mist of buried caramel comes Iranian yogurt poured on canned cherries. Sugar and then from there on out it’s parching, one-dimensional tartness. Don’t get me wrong, I love me some lactic fermentation, but this just doesn’t work. Under attenuated and a lactic mess. Curt. What this really needs is about a year in an oak barrel for Brett and Pedio to catch up, eat some sugars and make this nice. It actually has potential, which is kind of weird, but this just shouldn’t come out in this form. I get the real sense of impatience with this brewer.