I've had a few gueuze's over my time as a beer drinker and liked them all. But the one that's really stood out to me has been Girardin 1882 Black Label. The amount of funk in that bottle was incredible and really took center-stage over sourness. It was so earthy and woody - moldy in a good way (like bleu cheese). Of the few gueuzes and otherwise "wild" (inoculated) I've had, nothing has come close to that flavor. And since it's such a unique and varied style, I ask, what flavors do you like to see in your gueuzes?