Veritas 001
The Lost Abbey in San Marcos, California, United States 🇺🇸
Belgian Style - Strong Ale Series Out of Production|
Score
7.35
|
|
This is a blend comprised of 2003 Cuvee de Tomme (40%), Old Viscosity (20%), and Red Stone Black Raspberry Mead (20%). The remaining 20% is unknown.
Sign up to add a tick or review
6.8/10
—
Appearance 4
Aroma 7
Flavor 6
Texture 8
Overall 8
Bottle thanks to Shu. Pours a cloudy brown with no head. The aroma is strong leather, wood, raspberry, some funk. Slick body, similar flavors to nose, held up well, very good.
Tried
from Bottle
on 26 Aug 2022
at 16:53
8/10
—
Appearance 8
Aroma 7.5
Flavor 8
Texture 8
Overall 8.5
First of the almost full Veritas vertical shared by Ryan at his sour tasting. The pour was a cloudy reddish brown. This ale is ridiculously complex with raspberry and oak flavors making the most noise. It might be on the down side, but it was a real treat for me to taste this gem...
Tried
from Bottle
on 01 Nov 2010
at 03:28
9/10
—
Appearance 8
Aroma 9
Flavor 9
Texture 10
Overall 9
Bottle #69 that I bottled myself at the 1st Annual Barrel Tasting Event at the brewery. Very cool event. Finally popping this bad boy with some of the Tampa crew. Pours clear brown with copper hues and tiny off white head. The aroma is full of drool inducing ripe cherries and wood but preceded by some tartness that moves slowly into faint funk. All those notes are followed by a lingering soft cherry goodness at the end of the draw. Very nice complex nose that I can ponder for days. I also get growing smooth oaky wood notes with additional draws. The taste has rich ripe cherries along with some tart cherries moving into smooth oak wood notes and a mild growing tartness. By midway it becomes dry and refreshing. As the finish approaches wood and cherries escort your palate to the after taste with only a background of tartness and a front to back mild funkiness. Refreshing and just plain old yum. Wish I had one more to age further to see where this one goes.
Tried
from Bottle
on 10 Jan 2009
at 15:22
7.8/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 8
Courtesy of ibrew2or3, thanks Dave for corking this one up. Bottle #69. Pours brownish with beige head. Taste is lightly bitter, oak comes forward and remains faint but pleasant. Some dark fruits - cherry with a nice sour finish. Sadly, my pour had too much of the residue to fully enjoy this beer.
Tried
from Bottle
on 08 Jan 2009
at 11:52
7.1/10
—
Appearance 8
Aroma 8
Flavor 7
Texture 6
Overall 6.5
EBF draught on 2/9/07
Near-opaque, strawerry-auburn colored beer with caramel highlights. Old-ivory colored head is large and resilient, producing moderate lacing.
Some dull barrel tannins (nuttiness) mix with a dry, somewhat tart, cherry skin note to set the fruity tone for the aroma. But it’s hardly awash in cherry aromatics, being much more reserved and lean than it is juicy and boisterous. Definite bacterial influences give a tart lime and grapefruit rind kick that really opens up the sinuses. Light vanilla and highly attenuated pale malts allow only the barest hint of chocolate malt which deepens the aroma and adds more dryness. Definite lacto yogurt-like notes and maybe some other oily bacterias. Very complex and difficult to nail-down aroma. Being that there are 3 different Belgian-style beers in here, it’s bound to have a lot going on. I like the dryness and tartness, but it might take it a little bit too far. The lactobacillus, as much as I love that yeast, seems a little overexposed and highly acidic. High strength of aroma, no alcohol noted. Cherryskin adds to the overall dryness.
Low carbonation immediately allows the liquid to well over the palate, with oily aceto/pedio or something like that providing strong barnyard/horseblanket dryness and funkiness. Musty and very tart, as if biting in to a raw cranberry. The cherries come through in the middle, but there is a definite flabbiness to the malt at points, and a wateriness, akin to watered-down cherry lemonade, is notable, though high amounts of brett and lacto quickly assert themselves on the finish, being quite sour/acidic. Dull tannins and/or yeast give some chewiness, but also quite a bit of blandness. Absolutely crazy stuff, a lot going on for sure, but it seems like there are some definite problems with the maltiness of some of the base beers. Some phenolic leather/plastic-like notes are rather unenjoyable as well, though they only come out with warming.
Near-opaque, strawerry-auburn colored beer with caramel highlights. Old-ivory colored head is large and resilient, producing moderate lacing.
Some dull barrel tannins (nuttiness) mix with a dry, somewhat tart, cherry skin note to set the fruity tone for the aroma. But it’s hardly awash in cherry aromatics, being much more reserved and lean than it is juicy and boisterous. Definite bacterial influences give a tart lime and grapefruit rind kick that really opens up the sinuses. Light vanilla and highly attenuated pale malts allow only the barest hint of chocolate malt which deepens the aroma and adds more dryness. Definite lacto yogurt-like notes and maybe some other oily bacterias. Very complex and difficult to nail-down aroma. Being that there are 3 different Belgian-style beers in here, it’s bound to have a lot going on. I like the dryness and tartness, but it might take it a little bit too far. The lactobacillus, as much as I love that yeast, seems a little overexposed and highly acidic. High strength of aroma, no alcohol noted. Cherryskin adds to the overall dryness.
Low carbonation immediately allows the liquid to well over the palate, with oily aceto/pedio or something like that providing strong barnyard/horseblanket dryness and funkiness. Musty and very tart, as if biting in to a raw cranberry. The cherries come through in the middle, but there is a definite flabbiness to the malt at points, and a wateriness, akin to watered-down cherry lemonade, is notable, though high amounts of brett and lacto quickly assert themselves on the finish, being quite sour/acidic. Dull tannins and/or yeast give some chewiness, but also quite a bit of blandness. Absolutely crazy stuff, a lot going on for sure, but it seems like there are some definite problems with the maltiness of some of the base beers. Some phenolic leather/plastic-like notes are rather unenjoyable as well, though they only come out with warming.
Tried
on 17 Feb 2007
at 16:43