Booth: The Lost Abbey

The bottle feels heavy. Is that by design?

 

Love the beer. Do you and Sam use hop extracts in your beers?

 

Big thank you to Lost Abbey for providing BPA-free bottles for us!

 

What's with the head bands? We should've received an extra beer instead Do you agree?

 

You seem like an avid beer drinker. Great minds think alike...they also drink alike!!

 

Anyone got an idea how to check in at this event on Untappd?

 

Do fellow brewers shudder when you walk into their brewery after dealing with wild yeast all day? Have you ever had an airborne yeast spoilage takeover any of your breweries or batches?

 

Is there such a thing as a craft Pilsner??? Asking for a friend?

 

YOU don't eat pie?!

 

Is wild ale in the age of Covid a good idea?

 

It's definitely tart enough to be a sour. Either way, I am not disappointed with that one!

 

We used 100% Foeder beer for this blend. Often we will source other barrels from our stacks to complement the flavors. In this case the Foeder beer was a perfectly balanced base.

 

Yes we think so. The Lost Abbey has made many great sour/wild beers in the Last Year

 

All of the beer in this blend was from a Foeder that had been resting for 13 months

 

We think interesting beers come from interesting people. The process of barrel aging has so many opportunities to seek out incredible flavors and the marriage of things together to improve the finished beer. In this case we think the base beer did an awesome job of acting as the structure (like a pie crust) and supported the lemon and vanilla

 

I would say the entire process from start to finish. We imagine how the beer should look and feel and then spend hours trying to drill the blend down into something that hits all these notes. When we do our jobs (well), it's a symphony of flavors and that is the exciting part for sure.

 

We have been working with a company in Colorado called Source of Nature. They have some incredible ingredients. This is a lemon concentrate. So we dose at packaging. Very easy process

 

Thanks. We are The Lost Abbey. Our range of beers showcases things from Farmhouse styled beers- through Abbey lands and often we dabble in sour beers as well. We're known for pushing the envelope in unique and interesting ways. Been making beer this way since 2006.

 

I would say that most of the time, sour is perceived as a flavor and funk is more aroma based.
That being said, I have had plenty of beers that have a funky nose (usually Brettanmyces doing its thing). Beers can be sour without being funky. But pretty tough to be funky without having sour acidity.

 

Probably not the one I left on the nightstand... I don't always drink in the morning but when I do, it's probably an IPA of some sort.