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''Main article: [[Comparing Old, Young, and Unblended Lambic]]''<br>
After the wort is left in the [[koelschip]] to pick up the wild yeast, it is then transferred to oak barrels to begin aging. Though much of the lambic brewed goes to the production of gueuze, some is held back to age and can be released in various stages.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Pure lambic can take on different names at its various ages including ''jonge lambiek/jeune lambic'' (young lambic) and ''oude lambiek/vieux lambic'' (old lambic). The younger lambic is generally less than one year old and rarely seen outside of special cask and draught tappings. Older lambic is generally considered to be older than one year old and can be found both in bottles and on draught/cask.
Though this pure lambic is not as prevalent as gueuze, breweries such as [[Brasserie_Cantillon|Cantillon]] and [[De_Cam_Geuzestekerij|De Cam]] regularly release pure lambic in bottles at approximately 2-3 years of age. The distinguishing characteristic of pure lambic is its lack of refermentation in the bottle leading to no carbonation. In certain cases, sugars may be added to the pure lambic at bottling to produce a secondary fermentation in the bottle creating carbonation.
* '''Fruited lambic'''
Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made by macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is either bottled (sometimes with a small amount of young lambic or sugar-liquor to aid natural carbonation in the bottle) or put into kegs or casks to be served.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Brouwerij Lindemans|Lindemans]], [[Brouwerij_De_Troch|De Troch]], and [[Brouwerij_Timmermans|Timmermans]] also use various fruit syrups and juices to flavor their lambics.
Kriek (cherry), framboise (raspberry), and druiven (grapes) are all commonly used among lambic producers. Other fruits include peaches, black currants, apricots, apples, and a wide variety of more exotic fruits such as [[Brasserie_Cantillon|Cantillon]]'s use of bilberries in their [[Cantillon_Blåbær_Lambik|Blåbær Lambik]] and [[Neill_and_Ross|Neill and Ross's]] use of blackberries in [[Neill_and_Ross|Shot in the Dark]].
* '''Faro'''
Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard">Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990</ref> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard">Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990</ref> Recent commercial examples include [[Brouwerij_3_Fonteinen|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter|Straffe Winter]] and [[De_Cam_Geuzestekerij|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam|Oude Faro De Cam]].
*'''Beer and Lambic Blends'''