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→Lambic Styles
* '''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 casksor large steel blending tanks. A second fermentation of After the sugars from the lambic and the fruit then takes place. After maturationmaceration, the lambic is typically 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|LindemanLindemans]]'s and , [[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]].