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==Storage / Cellaring==
Lambic is one of the few beers capable of being aged for many years. This is because the beer contains microorganisms that develop at different rates. Additionally, oxygen can work with these yeasts (such as Brettanomyces) to change the characteristics of the beers over time. Lambic is commonly sought after it has been bottled for between 0 and 15 years, though bottles dating back through the past 100+ years are still occasionally opened and reported to be drinkable. [[Brasserie Cantillon|Cantillon]] recently started their [[Brasserie Cantillon#Underground Cellar|Underground Cellar]] project where they are working to age lambic in controlled conditions with minimal interaction.
Lambic, like wine, is most commonly stored on it's side. This expands the surface area of the beer that is in contact with the oxygen in the bottle. It also places the beer in contact with the cork, limiting the breakdown due to a cork drying out and breaking apart. Lambic also contains natural yeasts and microorganisms which can lead to considerable sediment in the bottle while it ages. Fruits can further contribute to the sediment in a bottle. As the beer is stored on it's side, the yeasts will settle along the side of the bottle. When a basket is used for serving, the bottle is kept on it's side, allowing the yeast to stay in this state and reducing what gets poured into the glass. Side storing lambic is not a steadfast rule, however. Many [[Brouwerij Boon|Boon]] beers specifically state on the label to store them upright.
==Culture vs. Chemistry==