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''Main article: [[Beer and Lambic Blends]]''<br>
Since lambic is often known for being blended, some commercial breweries have also blended young and old lambic with a variety of other beer styles. Often times, it is the lambic brewers or blenders who lend their lambics to other commercial breweries for blending, but some breweries, like [[Gueuzerie_Tilquin|Gueuzerie Tilquin]] have brought in outside beers to blend in-house with their own lambic. The characteristics present in lambic have been used to enhance beer styles from saisons to stouts, and these blends have been produced in a number of different countries.
==Sweetened Lambic==
''Main article: [[Sweetened Lambic]]''
No beer style has a greater dichotomy than lambic. For many, it is an entry level beer, marketed as easy drinking, sweet, and a great transition for people who generally do not like the taste of beer. On the other side, lambic is a complex beverage: an acquired taste that is considered to be one of most evolved and sought after tastes among beer aficionados. Exploring both varieties provides a more comprehensive understanding of the history of lambic beers in Belgium.
==Storage / Cellaring==
Lambic has traditionally been served in a number of ways, including directly from wooden casks, in bottles, and through modern day draught systems. The various methods of serving lambic can often coincide with the equipment and vessels used to serve the beer, and many of the traditions and methods employed to serve lambic today have remained relatively unchanged since the 19th century.
==References==
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