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→Lambic ca.1970 – 1999
As mergers and acquisitions continued to close smaller breweries, some breweries managed to remain open and independent.Survival mechanisms like sweetened lambic and side business persisted throughout the 70's and still continue to this day. Brewers are still catering to what a majority of consumers want and often expect, and that is sweetened lambic. Still, brewers like Armand Debelder who do not offer sweetened lambic survived by maintaining a restaurant with his brother that was connected to [[Brouwerij_3_Fonteinen|3 Fonteinen]].<ref name=summit10>[[The Lambic Summit 2010#Part 10|The Lambic Summit, Part 10]]</ref>
In 1978, Jean Pierre Van Roy of Cantillon opened the brewery up as a ‘living museum’. The [[Museums#Brussels Gueuze Museum|Brussels Gueuze Museum (Musée bruxellois de la Gueuzegueuze)]] (Brussels Gueuze Museum) was born. The museum strived to preserve the process and qualities of centuries old production techniques in the modern era. Today, it is one of the most frequented stops on any lambic pilgrimate to Brussels. If the era immediately following World War II saw a surge in sweetened lambic, then the 1970’s onward has seen a distinct split in lambic production, appellation, and consumption.
Sweetened lambic is still extremely popular, yet so is the ‘traditional’ unsweetened lambic. From hundreds of producers in the early part of the 20th century, the current lambic lineup includes nine lambic brewers (who also blend) and four lambic blenders. Though small in number, these brewers and blenders represent a new resurgence in lambic interest. Many brewers who had long since abandoned the idea of non-sweetened lambics are back to producing both sweetened and unsweetened products for consumers. In 1994, Lindemans reintroduced an unsweetened gueuze called Gueuze Cuvée René and [[Brouwerij_Timmermans|Timmermans]] has also reintroduced a line of unsweetened prducts.
As lambic brewers and blenders began to recognize the importance of keeping the older traditions alive, they banded together for [[HORAL]]. This group aimes to promote lambic beers, brewing, and culture in Belgium. Their stated goals are "to promote the craft lambic beers and related products, paying attention to the entire process of brewing to serving lambic; denouncing irregularities concerning artisanal lambic beers and related products; take steps to protect the traditional lambic beers and related products".<ref name = HORALAssociation> HORAL - Association, Members, and History, http://www.horal.be/vereniging (Dutch)</ref> HORAL has worked to obtain and maintain current European Protections on traditional lambic beers since the Traditionally Specialty Guaranteed label was assigned to them in 1997.<Ref name = Avermaete&Vandermosten> Tessa Avermaete and Gert Vandermosten, Traditional Belgian Beers in a Global Market Economy, 2009 </ref>
===Lambic 2000 - Present===