Duck Rabbit 10th Anniversary Anarchy

Just cracked one open.......no issues! Great Brew! Mine have been kept in the garage "beer fridge".

 

The here and there stuff is confusing, another reason to bottle date ..... For everyone. It would help DR try to isolate the problem .

 

My last one is fine... Slight twinge from the red wine barrel but not infected. Has been in beer fridge since I bought it back in DEC..

 

Thank you guys for reminding me to get two the bottles I have the hell out of the cellar.

 

What are people's thoughts/expectations on simply returning bottles to the retailer? At least the retailer can turn around and return them to the distributor, and back up the chain they go.

 

Has anyone gotten a response from DR? I emailed through the website two days ago but haven't heard anything back yet. When should I light my torch and sharpen my pitchfork?

 

I had this on draft and a bottle shortly after its release. I just opened a bottle and it is certainly more sour than I remember, but not undrinkable. The after taste reminds me of a red wine. Regardless, it's disappointing the beer has changed so much in the matter of a few months when it was originally so much more complex (bourbon, vanilla, sweet toffee and caramel notes). I imagine what I'm tasting now is consistent with what every one has posted recently. I have 2 more bottles in the fridge, and interested in how those taste.

EDIT: Drain poured the one I just talked about. Tried the 2nd, even worse. Tried the 3rd and final, and now I'm frustrated I spent so much on this. Also sorry for strongly recommending it on the forums and praising it.

 

Just popped open my 10th. 2nd bottle from the 6er and I have no issues. I do get a slight taste of tartness on the finish but nothing that leads to me to believe this is infected. However, I don't recall this scent/taste present when i first had this beer. It is still delicious in my mind. But reading these posts and tasting those from my 6er does lead me to believe there is something going on here. I'll set aside the rest to see how they develop.

Lastly, this 6er has been properly cellared and refrigerated since purchase.

 

Just popped a bottle. Extremely different definitely infected though. Sour tart grape and funk. I really enjoyed it though.

 

Opened my final bottle tonight. Just as tart and acidic as the last two. I catch the occasional glimpse of what this beer used to be but the tartness really overwhelms. Funny thing is that it's not awful. It's just obviously not what was intended. I am glad I'm through with this beer though. Good riddance.

 

All of the ones I have consumed (all in the last month or so) have had the red wine tartness going on, with the wee heavy base beer seeming to be the dominant one. I like it quite a bit, but hearing that the beer tasted different early on has me wishing I had tried it sooner for comparison. I will probably keep my last bottle for a awhile to see how much more it changes (or see if it turns to shit).

 

Sounds like the only ones that held up were refrigerated since purchase. You shouldn't have to refrigerate a beer for it to not get infected.

 

Mine have been in the cellar since I bought them and the one I drank about a week ago was fine. We'll see if the next one is the same story.

 

You guys who like sour and funk, why not enjoy it? Tart Cherry and a bit of funk if your into that thing might be a bit interisting. Not as the brewer designed at all, but if you spent $6 a bottle I'd drink it if it's drinkable. I'm not a sour funk guy so it would be a drain pour for me.

 

Guys kill themselves to grab Gose, it tastes like seawater mixed with sour lemonade, I've tried 2-3 sips and its all I can stand. Guys drink farmhouse ales that probably taste gross too, when you see adjectives like wet dog, horse blanket and apply it to beer, well ya know. An infected beer MIGHT not be so bad after all, I've had their Baltic Porter which was infected and it had a tart cherry hit to it, subtle, not overwhelming. As long as these bacterias aren't dangerous of course, but I won't be buying any though.

 

Intentionally sour beer is either sour mashed or blended to reach a particular flavor profile that the brewer has in mind. An infection is completely uncontrolled and may or may not produce desirable flavors. That is one reason sour beers are usually so expensive. Production takes a long time and undesirable barrels are discarded. There is a lot of uncertainty and waste involved. It's not as easy as saying "you guys that like sours should enjoy your infected beers."

 

I've had stouts that were clearly in the stage of an early infection, where it added a pleasant tart, cherry finish. But that'sa pretty big random outlier; I didn't rush back to the store to buy more of the same batch.

 

This is my issue and I purchased ten bottles with a six pack still on hand

 

Ouch, expensive , I'm not a real DR can go be honest so I'm not caught holding bad bottles, but they usually respond , they did for me with the infected Baltic. Someone should be buying that bad beer back from you though, that's not right.

 

Sorry for your loss.

Also, this is kinda sad. If your two best beers are consistently infected you should do something about it....this has been going on for years now and they somehow still sell a boatload of beer.