The Lost Abbey Veritas 010

I am glad to see the Flemish Sour style is gaining traction at breweries in the states.  It’s a dangerous and complicated style, one that very few beer lovers embrace. However, those of us who straddle between the beer and wine worlds tend to fall head over heals in love.

Aged in oak barrels and blended with peaches, this is a well executed beer,  balancing the sweet and the sour with precision. The lactic and vanilla tones play off each other, as does just an edge of vinegary acetobacter and mushroomy  brettanomyces.  It’s a complicated and delicious brew.

In a few bottles, there was a clear sign of sulfur, which is not uncommon when using these types of bacteria and yeast in brewing. Let the beer breath for five minutes before drinking.