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==Fruiting==
===Fruit Selection/Preparation===
The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Frambozen). Many other fruits are usedhave been experimented with in the beers discussed on this site. Ex: blueberryExamples include plums, gooseberryblueberries, apricotgooseberries, cloudberryapricots, currant, blackberrystrawberries,, apple, peach, banana, pineapple, sea buckthorn, and a variety of wine grapes. Traditionally whole fresh fruit was steeped in lambic of minimum one year but modern practices include using frozen fruit or fruit extracts/juices.
===Duration===
In most scenarios , fruit is placed in a stainless tank and lambic is transferred on top to rest until secondary fermentation has ceased. This may be as quickly as four weeks or as long as eight weeks. Most fruits are placed in whole without being crushed or pitted. Only in the case of apricots is half of the fruit portion placed onto lambic with its pits removed, half in. Once fermentation is completed, the now fruited lambic is transferred to a bottling tank through a filter. The filter could be cellulose or any other type of filtering material.===Blending===
Fruit lambics are typically not blended with other fruit beers. In some events, if the lambic shows too much sign of fruit (over-fruiting), the brewer will blend in some unfruited lambic to mellow the flavor.
Gueuze/geuze is loosely defined as a blend of 1, 2, and 3 year old lambics. This ratio is very dependent on the blender's intentions, what barrels are available to choose from, and what those barrels provide in terms of flavor profile. Generally speaking (and never a steadfast rule): 3 year lambic will be softer and more mellow, providing a nice base. This is used in lower proportions. A 2 year lambic will provide the most character and interesting nuances in a blend. This is used in slightly higher amounts. A 1 year lambic will provide fresh, active yeasts to further develop the blend once it is bottled, along with more fermentable sugars for bottle fermentation. This is used in the highest proportion. Again, this is not always the case. Sometimes a brewer may choose to use any age lambic in a much higher proportion than outlined here.
The process is guided by tasting and smelling barrels. The final blend must be close in range to a desirable gravity in order for bottle refermentation to occur.
==Storage==