Yes, really a cool label and a even cooler beer

duckduckgoozeAs already mentioned by Steve over at the blog “Summer Of Beer” this new treat from the Lost Abbey really has a cool beer label and with a very suitable cool beer name; “Duck-Duck-Gooze”. Its genius to play with a beer name in connection with Lost Abbeys earlier sour “Ducks” with a Gooze (referring to a true Gueze) in the sense of simply blending young and older beers.

Not a true gueze as we are not talking about blending lambics, but its still Lost Abbey and Tomme Arthur playing around with following the same Belgian brewery principles of blending beers to create a new bread of beers, simply exiting and something new in the US craft beer heaven.

gooze2(2 ducks blended with a gooze, and with this label = a great word play (blending beers or also a famous children's game) and a new Lost Abbey masterpiece))

For some further background the beer actually started out about 6 years ago when Tomme were thinking about the art of Belgian Gueze (blending new and older lambics) and maybe trying that out through the Lost Abbey brewery.

The beer were finally created through the beer cellar project at Lost Abbey and comprise of; a “mellow yellow” (simply a lager and the youngest, said to be a “Port Brewery Amigo Lager that Tomme keeps aged in barrels and used for replacing beer that evaporates from his other barrels), a “Phunky Duck” (the middle beer, limited & brewed once) and finally a 3 year old “Avant Garde” (a Bière de Garde + soured)  + probably something more from cellar. They also used different type of barrels, all originally holding red wines.

As personally being a big traditional lambic and gueze fan it was quite fun to realize that sampling this beer you after a while came to the conclusion that it was really close to a Cantillon variant of the type. That was also probably why it was such a hit for us at the Christmas in July event, simply as Cantillon is one of my favorite breweries.

When drinking gueze I really enjoy a acetic touch of it, the more sour and crisp the beer is, the more I enjoy it (probably why Cantillon comes before the more mellow tastes of Hanssens and Boon variants) as a lambic beer.

It will be exiting to see what happens with my own bottle (could only get one single home) after some more maturing and if this is the first attempt of many more to come I think we have existing times to look forward. I just hope that you do not need to always get to San Marcos to get hold of future bottles and that at least a couple of bottles could pop up at a good beer bar closer by (please help us out Akkurat or OT).

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