The following is from another beer site; an amusing tale that examines a rather exotic (for most tasters) style: Gueze. Hard to get in many parts of the country. Wiki entry blurb and link follows.
-The Professor
“I was drinking with a girl sometime earlier this summer who appreciated my appreciation of beer. She was a beer appreciator appreciator. But she didn’t really drink the stuff herself. More of a cocktails and wine kinda gal, she found beer bland. Fizzy, foamy, bloating, watery, and flavorless. ‘Not what I drink,’ I told her.”
“‘Show me.'”
“I started with a bottle of the brilliant Boulevard Smokestack Saison-Brett.”
“‘Tastes like beer,’ she said.”
“But it has funky Brettanomyces in it! Without question you have never had something with Brett it in before.”
“‘Tastes like beer,’ she reiterated.”
“Gueuze (or Geuze) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2–3-year-old) lambics into a new beer, which is then bottled for a second fermentation. Because the young lambic is not fully fermented, it contains fermentable sugars, which allow the second fermentation to occur. Lambic that undergoes a second fermentation in the presence of sour cherries before bottling results in kriek, a beer closely related to Geuze.”
“Since Gueuze is made by blending lambics, it tastes different from traditional ale and pilsner style beers. Because aged hops are used to produce these lambics, the beer has little to none of the traditional hop bitterness that can be found in most other styles of beer.”