From Lost Abbey & Tomme Arthur:
“We had a few packaging constraints near the end of this year so we just didn’t have the means to get Cuvee into bottles” said Tomme Arthur, Co-founder and Chief Operating Owner of The Lost Abbey. “But the good news is we’ll have more kegs and be able to spread the wealth to some territories that have never had it in years past.”
Distribution of these kegs is set to begin this week.
Beer Details: A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with.
As this beer is made from our Judgment Day, there are some similarities in the taste profile. However, as this beer is aged in Oak Barrels, there are also additional layers of Vanilla, Tannins and Sourness from the Cherries and the secondary fermentation and extensive aging.
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