Lost Abbey Duck Duck Gooze

Brewed by Port Brewing/Lost Abbey
Style: Sour Ale
San Marcos, California USA

Thanks Mike for this amazing sample. Pours a slightly hazy light yellow gold with good color saturation and a lot of shine to it--a very pretty beer. The aroma is complex with multi-layered fruity sourness from the multiple barrel fermentations that is reminiscient of both fresh berry fruits and horseblanket/animal aromas. It is both fresh, clean, dirty, and hugely complex all at once. The flavor delivers more of the same: a densely-compacted flavor profile that really rewards close analysis of everything that’s going on in this massively complex brew. There are many types of sourness, fruitiness, animal-ness, and spiciness going on here combined with exquisite barrel-aged characteristics. The mouth feel is both is assertive and nimble, delivering the huge, multi-faceted flavor profile into full contact with the tongue. This is one of the finest sour offerings available alongside Isabelle. Definitely seek this out for an extraordinary, noteworthy experience.

Sampled at GABF 2009. Pale yellow pour with a thin white head. Aroma of sour lemon, vinegar, and funk. Flavors are sour tart lemon and bready yeast. An awesome beer.

Had this one at the RB Pittsburgh tasting. I can’t say enough positive about this one. Lost Abbey has come under some fire in recent time for their botched AS release, as well as complaints about pricing, but I’ll be damned if this isn’t one of the best beers I have ever had. Had this one at the RB Pittsburgh tasting, and for me, this was the highlight of the day. Amazingly sour, citrus sweetness, medium body, high carbonation. Incredible blend. Can’t wait to try it again. One of my favorite beers in one of my favorite styles. EDIT: Full glass notes: Murky orange/yellow liquid with a nice one finger of foamy off white head. Scent is light funk, sour fruit. Taste is such a good mix of sour and sweet. I get lemon, maybe a very very light peach. Mouth is thin to medium in body and very high in carbonation. A fantastic sour.

Fantastic. Light sour beers are by far my favorite beer today. Lots of flavor and yet still easy to drink. DDG has a fairly high acidity, consisting of mostly lactic acid, but with a wonderful level of acetic acid, much like cider vinegar. No floor cleaner ethyl acetate that I don’t like, which I’m now thinking is only present in high ABV sours. A bit of lemon. Some throat burn like grapefruit juice. Another LA hit along the lines of CC, Isabelle, and YB. I could easily be fooled into thinking I was drinking one of these. Excellent formula for success.

Sampled at the ’09 RBPTE, courtesy of Beerman6686. Heavy funky nose, sour with barnyard and horse blanket and just a great bouquet of Brett. Light hops and straw. Light amber murky-cloudy body with and off-white lacing head. Medium-thin body with lively carbonation. So funky and sour in the mouth, puckering. Acidic and delightful. Terrific sour ale and quite a treat on a hot day.

Sampled at the 2009 Stone Sour Fest. Call me a fanboy. I don’t care, this one was worth the price of admission. I am glad they are releasing this this weekend. Excellent sour. Someone said typical LA sour. I agree. Outstanding. Will rival some of thier better sours.

Where the Wild Beers Are @ The Gate 8/30/09. Pale yellow with ring. Barn hay horseballs grapefruit aroma. Grapfruit horseballs hay melon with very dry finish. Very nice effervescence. Friggin incredible. Thanks Dennis, whoever you are.

Tap at Stone Sour 09. Looks really great with its bright gold and thick-ass white head. Could use some haze. Smells so supremely legit I thought this would be the beer of the fest: really sharp, peppery, varied and yes, funky. Reminded me of 3 Fonteinen Vintage which is a slam dunk compliment. The taste is a typical US mishmash of unripe strawberry and a vague ’tartness.’ Not even particularly bacterial. Won’t be worth the $45 they will probably charge for bottles. Update a week later: I cannot stop thinking about this beer. There was a light peppery taste in the sour flavor that makes me want to drink it a lot. They probably put crack in it and that’s why the bottles will cost so much... Second update: boy was I right about the bottle cost, huh? Anyway, Shyam poured me a sample from his Blue Palms bottle and it was much better than on tap. Much more yeasty and bacterial - really sharp, cheddary and layered. Citrus and a great funk for this side of the pond really came through.