Changes

Both sweetened and traditional lambics have a complex [[A_Brief_History_of_Lambic_in_Belgium|history]] in Belgium. While unsweetened lambic has made a significant comeback, the sweetened products continue to dominate sales for many of the larger breweries. It is easy to dismiss sweetened lambic as poor quality or even laziness on the part of the brewers, <ref name=LambicLand>Tim Webb, Chris Pollard, Siobhan McGinn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World|LambicLand: A Journey Round the Most Unusual Beers in the World]] </ref>but exploring both varieties provides a more comprehensive understanding of the history of lambic beers in Belgium, the various [[Brewing_Lambic|brewing techniques]], and its impact on the survival of lambic in general. To dismiss out-of-hand sweetened lambic as non-traditional is to dismiss a significant chunk of lambic culture.