Is on sale at Costco for $7.59/750ml around Portland.
SWMBO just came home with 4. She’s definitely developing an eye for the good stuff.
Great! You have lots of salads in your future! 
A classic. I will be that guy, and say it used to be better before Palm bought the brewery. 8)
Big +1. Used to be one of my top favorites. Not so much now, still very good but not the same. Jacobins Rouge is my favorite flemish red.
She did also come home with greens and cucumbers. :
Just too sour for me. Like stomach bile.
I had not picked up the bile note. 
I find the sourness to be pretty moderate. But then I do seem to prefer a little more zip in a sour than most.
I don’t know about bile but I have always found that beer to be a bit too vinegary for me. I guess I prefer a bit more lactic sour than acetic
Bile isn’t really fair but it makes the back of my jaw tingle like after I’ve up chucked a little.
I like blended sours but straight up sours not my thing.
+1 to vinegar
+1. I like some sours really well, but not an acetic fan. I get that from Rodenbach.
Yes, it would make a lovely vinaigrette.
Bought a case a few weeks back.
That’s funny, I hate vinegar but I hear a lot of complaints about most of my favorite sours that they’re too vinegary. I like my sours to be super sour, and they just don’t have enough bite for me unless there’s some acetic character. This comes from someone who used to do shooters of the sand in the bottom of a sour patch kids jar in my younger days, so YMMV.
I can see how a note of acetic can be a nice compliment to the rest of the beer and can even lend the beer that bite it needs. I just find in this beer in particular it is out of balance for my palette. It’s also been a while since I had one so it, or my palette might have changed.
I prefer the vintage ale, though I haven’t tasted one since the 2007 vintage.
I don’t understand how you guys get good beer at your costcos but I’m stuck with sam adams mix packs. (I am sure it is a distribution issue with our state’s laws…)
Wine selection is very reasonable.
Costco prices at that good here I texas either. Back in Northern California I could get firestone mix packs for $24, here I get sierra 24 packs for $24 which is the same price as the grocery store that I buy all my beer at.
Grand Cru benefits from and extra year in the bottle. Time tends to smooth the flavors out more. I have had it on tap as well and it was awesome. I’m not a fan of the salad dressing sours either. I’ve had straight lambics that would curl your toes! :o Jacobins Rouge is hit or miss for me. I’ve had some bottles that were over the top sour with too much Brett character. That spells out of balance for me.
I think this could be a function of how it is stored (and possibly shipped).
I’ve only had Grand Cru in Belgium (its tough to come by in the Midwest). IMO it was far less acidic than Gueuze, and probably less so than most Flanders Reds (Duchesse, for example).
(Relatively) fresh, the beer didn’t have an overwhelming acetic bite. It is there, but pleasing (at least to me), just sharp enough to overcome the residual sweetness.
Acetic acid may just be something that is all-together off-putting to some palates. I have a colleague that despises any foods with the slightest trace of vinegar: pickles, salad dressing, etc.
To me, some amount of acetic acid in Flanders Red/Browns can add depth, complexity, and the right kind of acidity. A touch is definitely traditional and appropriate in terms of “style”, but it tends to offend judges. Its a tricky balance that may be thrown off by age and poor storage conditions.
I love the stuff, or at least I used to. I haven’t had one in quite a while. I had a nirvana moment when I drank one with shrimp pad thai.
If anyone comes to Belgium, I’ll share the 2007 Vintage I have in my cellar.