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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 will have a cork stamped with two numbers: (1) ''A x 2013'' -- indicating the batch and a "best-by" date set for one year from bottling; and (2) ''0201'', -- indicating the bottling month.
Girardin Black is available around the world, but it is only available in 37,5cl bottles in the United States. Both 75cl and 37,5cl bottles can be ordered from various Belgian webshops.