Lost Abbey Phunky Duck

Formerly brewed at Port Brewing/Lost Abbey
Style: Lambic Style - Unblended
San Marcos, California USA

Serve in Flute, Stem glass, Tulip, Tumbler

send corrections   |   shelftag   |   edit barcodes  

A: A quite hazy golden color with little to no head. Expected that from this beer, though. S: Very, very tart. A lot of lemon and some bread characteristics. T: Not exactly what I was expecting, especially having had Duck Duck Gooze. Lots of tart fruits, lemon, kind of musty. M: Made my mouth pucker a bit. Light in body, with a high level of carbonation. D: It was very interesting and tasty, but the sourness was a bit overwhelming at points.

In short: A so-called Sour Ale that is in fact an intensely acidic recreation of a lambic-gueuze. Excellent even if a bit too acidic
How: Tap at EBF 2009. Multiple samples
The look: Almost clear light-blonde body topped by a medium white head.
In long: Nose is acidic to the max. An interesting dry woodyness supports the over-the-top acidic taste. Very lemony but the dryness gives a lemon skin flavour. Bitting in a fresh green apple while drinking lemon juice. A little vinegary. High acidity level, medium funkiness. Very sharp and crisp. One of the best example of a “true” basic gueuze made this side of the Atlantic. Excellent even if a bit too sharp, too acidic to allow complex flavours to develop like in good Belgian Gueuzes (Drie Fonteinen, Girardin, Hanssens, Cantillon and cie). Any more acidic and it couldn’t be drank from a plastic glass.

Draft at EBF. Pours a hazy golden amber body with a thin white head. Citric, lactic and acetic acid. Yest this was intensely acidic in terms of aroma and the first sip. It then mellowed into a more lemon balsamic woody drier apple body. Tart and acidic with a dry puckering finish. I actually enjoyed this one.

On tap at brewery. Hazy golden with a fizzy white head. Very sour oak aroma. Lip puckering lemon sour and throat burning astringent.

Tap at EBF. Pours a light golden hazy yellow with a prickly spritzy head fades to nothing- but still has an ok carbonation. Aroma is also prickly on the nose- medium acetic acid, light lacto- lemony fruitiness, brett lambicus funk and some citrus with light pineapple. Flavor is also moderately to intense acetic acid especially in the end of the palate- more lemon and ctirusy notes with lactic and citric acid as well with an ok bretty character- nice tart sour kick in the end but again a bit too much acetic acid for a lambic.

On tap at the 3rd anniversary party. Slightly hazy golden pour, small white head. Oak, lemons, sourness, tart apple, peach, bread, grass, and some funk. Complex and sour. Very good.

Lets make it official. 10th rating of this brew. Tap @ Red Poppy Release. This was damn damn yummy. Pours orange with a bright white ring. Nose is super funky and somewhat sweet. Some vinegar on the nose. Taste is sweet and funky and sour and tart and yummers.

Tap at 2009 EBF. This is one sreiously acidic beer. The aroma is so funky, tart, acidic, and citric that it will definitely turn you off if your not into sours. Luckily I love all beer and this one was just blow you away sour. The flavor has tons of fruity funky fantasticness about it. Great stuff.

ON tap. Poured a hazy gold/yellow color. Aroma of bread, vinegar, wood and some funk. Flavor was better than the aroma in my opinion. Not overly sour for me. Flavors of yeast, funk/sour, bread, with a bit of something akin to vinegar. Nice palate, but some acidic qualities. I think I liked this one more than the 3rd.

I sampled this at the Lost Abbey barrel tasting. Sour, golden in color, but as wetherel said, it was easy to drink. well done