Lost Abbey Phunky Duck

Brewed by Port Brewing/Lost Abbey
Style: Lambic - Unblended
San Marcos, California USA

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.

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.

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.

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.

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

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

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.

On tap at the brewery for the Red Poppy release. Pours a clear golden color with a light orange tint. A small off white ring for a head. Very funky nose of barnyard, vinegar, unripened fruits. Flavor was quite tart with some vinegar and funky undertones. I have not tried many lambics, I think I might have ruined myself for all others with this one!