Changes

==Notes / Other History==

Unlike traditional oude gueuze which consists of a blend of one-, two-, and three-year old lambic, Girardin Black is a blend of twelve-, eighteen-, and twenty-four-month old lambic. According to Paul Girardin, he "blend[s] lambics of 12, 18, and 24 months to make thegueuze. The 2-year-old lambic is for complexity, light acidity and maturity; the year-old version is to spark a refermentation, and the 18-month-old lambic is used to balance the 1- and 2 year-old versions."<ref name=ASNGirardin)>Chuck Cook, Exclusive, Self-Sufficient, Independent - Girardin Survives, Ale Street News, 2009, http://www.alestreetnews.com/travel/321-exclusive-self-sufficient-independent-girardin-survives.html</ref>

Though there is no complete bottle log for this gueuze, Girardin Black, as it is colloquially referred to, dates back to at least the 1990's. The bottles are not specifically dated; however, beginning in the mid 2000's the corks began to be stamped with bottling months and batch numbers. For example, Girardin Black bottled in January 2012 has a cork stamped with two numbers: (1) ''A x 2013'' -- indicating the batch letter and a "best-by" date set for one year from bottling; and (2) ''01'' -- indicating the bottling month. It is worth noting that the batch letter will not always correspond with the same month each year. For example, ''G x 2015'' bottles were bottled in December 2014, ''G x 2014'' bottles were bottled in July 2013, and ''G x 2013'' bottles were bottled in September 2012.