Changes

==Pasteurization==

Some lambic brewers choose to pasteurize their product prior to the completion of secondary fermentation. This allows for a sweeter product, retaining a lambic or gueuzes residual sugars and, in the case of a fruited lambic, the sweet fruit flavors. It also eliminates refermentation in the bottle and minimizes other changes to the beer, allowing industrial lambic producers to ensure a more consistent product that does not continue to develop.