THE LOST ABBEY RED POPPY - VINTAGE 2011
Sour beers are one style that can age and develop for long periods of time. Not just a few years, but some can even go decades. The wild yeast cultures and spontaneous fermentation techniques really leave these beers open to unknown changes.
Red Poppy is a fun one to sit on and see where it lands on it's journey. After about three years, the aroma has notes of light citric fruits along with a strong, tart cherry. A bit of funk and sour mash become evident after the beer opens up. The fruits are still strong and really playing well with the yeast.
The taste is a great wake up as it smacks you with a tart shock. It hits you like a sour fruity candy. After the acidity and tartness pass you get a candied cherry flavor that is followed by a soft oak wood character. The lingering aftertaste and back end of the flavor was observed to be close to an apple cider vinegar.
This beer is still very bright and alive. The yeast has been at work and the tartness has definitely risen a bit over the years. The fruit is well intact and makes up most of the middle of the flavor experience as you drink. Should be interesting to see what a bit more time will do to this one.
WHAT IS CELLARED?
Our CELLARED series aims to explore the world of aging beer and sharing the effects of time in the bottle. Bottles have been kept away from light and at temperatures between 44-60 degrees. Individual experiences may vary depending on storage environments.