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→Lambic Styles
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 geuze, 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 prevalant prevalent as g(u)euzegueuze, 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.
* '''Geuze/Gueuze'''