Cuvee De Tomme

Drink it and hope its carbonated.

 

The one I drank on Wednesday was flat. Still pretty tasty though.

 

It wasn't flat, it was formatted like a fine red wine.

 

Amazing. I thought these carbonation issues were done, but I recently opened a bottle of last years BA Santa's Little Helper, and it poured like lifeless black water. I seriously thought they were trying to shed the "Flat Abbey" moniker. wtf?

 

when i opened my bottle a month ago, there was no carbonation. the cork was a real bitch to get out also. it was a good beer though. to me, the carb issue isn't even a big deal.

 

You shouldn't really expect any carbonation whenever you open any Lost Abbey beer over 10%. Then if you do get carbonation just consider it a bonus.

 

When I had it on tap it was carbonated!

On topic, I'm never sure why people ask this. If you only have one bottle the answer is always to drink it, not age it. What's the point in aging something if you don't have any basis for comparison? Sure, maybe some dudes think it gets better with age, but how would you know if you agree?

 

I agree. Although, there are plenty of beers I'm sort of just accidentally aging due to an expanding cellar and limited drinking time.

 

I nicknamed CdT flat swampwater sour...

 

Thanks you saved me a lot of typing. Couldnt agree more

Cheers!

 

I recently came into possession of a Cuvee de Tomme from 2009. Does anybody think that it'll still be good or has it aged too long?

 

I drank my last 09 recently.....deliciously carbed.

 

i think this sums it up. a while back the lbto tested angel's share and found it somewhere around 15%, higher than the abv on the bottle. it's really hard to bottle-condition something that high in gravity; hair of the dog has the same issues. i would generally expect carbonation issues in that regime, and be aware the abv may be higher than advertised.

if that is beyond your risk tolerance, i suggest simply not buying them. i think most people at this point have been warned...

 

Well, every other brewery's beer I've had, even at 16%, has been carbonated just fine, including my own homebrewed imp stouts and barleywines. If a homebrewer can do it but a pro can't, that's just lame, with a capital FAIL.

 

There you have it!

 

I would imagine many brewers whom bottle 16%+ beer will force carbonate prior to bottling, rather than bottle condition (or use some sort of highly alcohol tolerant yeast). What yeast did you use to carbonated a 16% abv homebrew?