Okay, so I have tried a couple of flemish ales and quite enjoy them, but when it comes to lambics, the only ones I can enjoy are the girly ones like Lindeman's framboise.
I continue to try the more respected examples in an effort to train my palette, but it doesn't seem to work. I know how much people are missing out on when they turn their noses up at really good beers. A good example for me would be Aventinus Eisbock, which a lot of my friends cannot drink, but they are missing the point of this wonderful beer.
So, in an effort to avoid making the same mistake myself, I want to learn about how to enjoy a good sour beer. Examples I have tried are Cantillon Gueuze, Oud Beersel (a couple of different ones), Lindeman's Cuvee Rene Kriek, and plenty of others.
The Cantillon and the Oud Beersel I could really see potential enjoyment in. They have a wonderfully complex 'funky' aroma, similar to a good aged cheese. However, when I put it to my lips, all I taste is 'sour'. I really could not tell the difference if I was drinking straight lemon-juice (but perhaps the lemon juice would be less sour).
These beers are so well respected by the craftbrewing community. I want to know what I am missing. I really enjoy the sweet and sour balance of the flemish ales and some of the sweeter lambics, but the latter I enjoy more like a soft-drink, as they don't seem to have much complexity. I quite like the tart finish though, it leaves me wanting more. Can't get that from the gueuzes etc. though. Please help me