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==Serving Lambic==
''Main article: [[Serving Lambic]]''<br>
Lambic has tradtionally 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.
==Culture vs. Chemistry==
==Sweetened vs. Unsweetened Lambic==
*[[Sweetened Lambic]]
==Culture vs. Chemistry==
''Main article: [[Culture vs. Chemistry]]''<br>
As lambic grows in popularity, more breweries, both in Belgium and throughout the rest of the world, continue to use the name to describe their products. Through HORAL and the independent efforts of many brewers and blenders, the Lambic producers in the Payottenland have sought to protect their traditional products, history, and culture. There are four main areas that impact this discussion:
* Terroir - Are the microorganisms of the payottenland unique?
* Process - Is the brewing process of lambic unique?
* Regulation - What laws, decrees, and other protections are in place to protect lambic?
* Culture - How does the history and culture of lambic play into the discussion?
This is a complex topic with no clear cut right or wrong answers. The article linked above attempts to break down these issues and explore at the facts surrounding this unique product.
==References==
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