Lol. My first week in Vietnam I spent getting trained on gunboat engines by an alcoholic E5 who hid a case of Black Label in an empty steel hull on blocks in the summer sun. He wouldnt leave me alone until I pretended to drink one. God how horrible. 100 degree Black Label. Fowl and rancid. He’d pound it down. Shudder.
I was a Schlitz drinker before Vietnam, when I got there that brew tasted nothing like it did back in the States. I learned some additive was put into all beers to withstand the heat and bouncing around on the cargo ships. I found Bud to be to my liking over there. When I got back to the States Schlitz tasted like it always did.
My point is Black Label being a rather crappy beer to begin with was likely made worse by that extra ingredient. And I did try Black Label over there, and yes, it was just nasty.
I can attest to the horrid taste when warm. It left an aftertaste that made a person want to yank their tongue out. But as the saying went. “Beggars can’t be choosers”- so we drank what we could get. The folks we used to work for would so etimes have “beer for guests” that they stored in their basement or s9mething, and it was usually warm... blech!