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* '''Fruited lambic'''

Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books/Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.

Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.

[[Kriek]] (cherry), [[Framboise]] (raspberry), and [[Druif]] (grape) are all commonly used among lambic producers. Other fruits include peach, black currant, apricot, apple, and a wide variety of more exotic fruits such as [[Cantillon]]'s use of blueberries in their [[Blåbær Lambik]] and and [[Neill and Ross]]'s use of blackberries in [[Shot in the Dark]].

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 * '''Fruited lambic'''
-Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books/Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.
+Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.
 [[Kriek]] (cherry), [[Framboise]] (raspberry), and [[Druif]] (grape) are all commonly used among lambic producers.  Other fruits include peach, black currant, apricot, apple, and a wide variety of more exotic fruits such as [[Cantillon]]'s use of blueberries in their [[Blåbær Lambik]] and and [[Neill and Ross]]'s use of blackberries in [[Shot in the Dark]].