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The initial idea for a drier oude geuze came about when the Mikkeller brewery approached Boon for a collaboration blend. As the foeders containing the lambics that would eventually become Bone Dry would not be completely emptied, the Black Label was born.
Oude Geuze Boon Black Label shares a similar profile to the Mikkeler and Boon Bone Dry collaboration as they were blended from the same lambic in from the same foeders but in different proportions. In correspondence, the brewery noted that Black Label should be more full-bodied and slightly less dry and that there is less old lambic in the Black Label than the Bone Dry.
Initial U.S. labelings of Boon Black label note a blend of 1- and 2-year old lambics. This has been acknowledged as a mistake on the labels as it is a blend of 1-, 2-, and 3-year old lambics (as noted on the European label).