It really depends on age.
Boon is apply acidity all through, though goes amssivly tannic 0nce its mature.
Cantillon is cantillon dry acidic, unm,istakeable.
girardin is funk, acidicy, dryness, tannis. Alround balanced.
Lindemans always have some hints of diactyl, but they are the easiest to drink.
The otheres you speak of are all blends therefore how the fuck could anyone tell them apart as each year is different?
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It was also difficult for all of us because most of the bottles were as fresh as possible. I generally drink most lambics/gueuze when they are at least 5+ years old, so I guess many of us werent as familiar with the fresh examples? At least I wasnt.
It was funny though- I had the same attitude as Magicdave- a few days before the tasting. At the tasting I still thought I could get most of them. After the first few I thought I still recognized them, but towards the end I wasnt so sure- and second guessed a lot of them. By the end I thought I probably had about 3-4 of them. Before the results were read I lowered my expectations to 1 that I really thought I nailed. When the results were in- I found out I got none of them right.  
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If you drink lambic often enough you can pick out a brewers quite easily, I’m guessing those doing this tasting don’t drink lambic as often as us Brits do!
Cantillon, 3F, Lindemans are all easy to spot, Hanssens pretty easy depending on age, Black Label is my fave so I know it well. IMO Morte Subite 99 is now turning to vinegar so that’s easy too. St Louis is a tricky one though.
But Cuvee Rene the best? Probably the most average one in the whole bunch.
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As gazza says, i can have any of them at any time very easily so i understand the house character. What does one say?
To see some one off batch first ever made batch as #2 in the unblended lambics top rates.....
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Andy, that’s a great idea. When you’re over we should replicate it. If I can’t pick out the Girardin I’ll chug a Mikkeller Black.
Really interesting results. Lindemans still have what it takes, the unblended especially.
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Nice. I’m bummed I couldn’t make this one (Ok, in theory I could have, but it would have involved a hell of a lot of effort to get down there on a Monday night and be in a good condition to get back). Still, looks like a lot of fun.
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Any american that knows about Belgian pure lambic? I’m stunned. Priceless!
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Snap!
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But nothing was a rating... 
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Yeah - that came out quite harsh, it just amazes me every time experienced people mix up unblended and blended lambic.
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