Changes

===Barrels===

While some larger producers are using stainless steel tanks, lambic is traditionally fermented and aged in wooden barrels and fouders. Lambic brewers and blenders prefer used barrels, which are often coming from red wine production, for fermenting and aging lambic. These barrels are preferred because most of the oak character has been stripped from the barrel, so not much oak flavor will come through in the final lambic. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 550-650 liter Pipes, and 3,000 to 120,000+ liter Foudres. Each brewer has their preference for their ideal barrel size. These barrels are typically made from oak or chestnut. Some lambic brewers and blenders are experimenting with more distinctive barrels where the influence of the previous contents of the barrel are desired. Some examples of this barrels used for spirits such as cognac and armagnac (e.g. Cantillon [[Cantillon_50_Degrees_North_-_4_Degrees_East|50N 4E]] and [[Cantillon_Chouke|Chouke]]) and barrels used for wines like sherry (e.g. [[3_Fonteinen_Zenne_y_Frontera|3 Fonteinen Zenne Y Frontera]]) and vin jaune (e.g. [[Cantillon_Lambic_Vin_Jaune| Cantillon La Vie est Belge]]).