Changes

Lambic should be poured very slowly, especially in the case of carbonated lambics like geuze and fruited lambic, so as to not disturb the sediment. The lambic should be poured into a tilted glass that eventually moves to the upright position. In the video below, Armand Debelder of [[Brouwerij_3_Fonteinen|3 Fonteinen]] demonstrates the pouring technique for a geuze. In the video he can be seen discarding a very small portion of the lambic upon opening due to sediment and pouring the bottle into two glasses in a single motion without stopping.