Style: Fruited Flemish-Style Sour
The Lost Abbey Red Poppy Ale
What the brewers say
“Post primary fermentation, we blend our Dawn Patrol Dark with our Amigo Lager. Barrel fermentation produces a beer with hints of vanilla, tannins, and sourness from the cherries, the secondary fermentation, and extensive aging.”
What our panel thought
Aroma: “Sweet cherry, oak, and a hint of vanilla with very pleasant berry, apricot, and cherry complex fruit aromatics. Medium sour notes. Slight astringent note but not overpowering.”
Flavor: “Light lactic sourness, moderate acidity, and a light floral character. Fruity notes of fig and cherry and some oak. Herbal notes reminiscent of pumpkin pie spices. Light body with a moderate carbonation that supports the sour notes. High sourness with a slight chocolate (?) note that continues slightly into the linger. Moderately high acid sharpens the whole thing. Subtle sweetness when you look for it.”
Overall: “Very complex with the combination of fruit and wood. Quite a bit of tannic bite. A sour-forward beer with carbonation to support it. Slight herbal notes in the background that come and go throughout the tasting. Sour balance and fruitiness is delightful.”
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Cracking open a Hop Knife takes me right to the hops fields in Yakima,’ says our brewmaster, John Trogner. ‘When we’re out there for harvest, walking the fields and talking to the farmers, those notes of citrus, pine, and tropical fruit are everywhere. For me, Hop Knife embodies that whole experience.’
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Who is Dr. Pat? A dentist, third-generation farmer, and cofounder of High Hops Brewery. Dr. Pat cultivated our on-site hops farm in 2007, which led to the opening of High Hops Brewery in 2012. It’s his recipe that creates this malty, heavily hopped beer. We brew it with continuous hops additions using hops grown in that same field more than 10 years later.