An Overview of Lambic - Revision history

Dave: /* Brewing Process */ typos and modern differences

2020-05-03T07:11:42Z

Brewing Process: typos and modern differences

← Older revision		Revision as of 07:11, 3 May 2020
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	''Main article: [[Brewing Lambic]]''		''Main article: [[Brewing Lambic]]''

	The main ingredients of lambic consist of pale two-row malt (approximately 2/3 of the bill), unmalted wheat (approximately 1/3 of the bill), aged hops, water, and the local native microbes which drive the spontaneous fermentation. Lambic wort is produced through a time- and labor-intensive mashing process called turbid mashing. Turbid mashing involves the preservation of unconverted starchy and protein-rich wort which provides food and nutrients to the diverse microbes present throughout the long lambic fermentation. Lambic wort is boiled much longer than typical in conventional brewing and is hopped aged hops. When the wort is ready, it is transferred into the [[koelschip]] (or coolship) to cool and become inoculated for a ~12 hour period and then transferred to the oak barrels where it will continue to develop until it is either blended into [[An_Overview_of_Lambic#Lambic_Styles\|gueuze]] or used in a variety of other [[An_Overview_of_Lambic#Lambic_Styles\|lambic styles]]. There have been notable changes in the brewing process since the 19th century including the ratio of malt to wheat, mash temperatures, and controls on the exposure of the wort before being transferred to barrels.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic\|Classic Beer Styles: Lambic]], 1990</ref> Today, the traditional process has been mostly standardized among the traditional brewers.<ref name="HopDuvelMenu">Lambic Digest, June 8, 1994, http://192.185.42.233/lambic_digest/1994/366.txt</ref>		The main ingredients of lambic consist of pale two-row malt (approximately 2/3 of the bill), unmalted wheat (approximately 1/3 of the bill), aged hops, water, and the local native microbes which drive the spontaneous fermentation. Lambic wort is produced through a time- and labor-intensive mashing process called turbid mashing. Turbid mashing involves the preservation of unconverted starchy and protein-rich wort which provides food and nutrients to the diverse microbes present throughout the long lambic fermentation. Lambic wort is boiled much longer than typical in conventional brewing and is hopped with aged hops. When the wort is ready, it is transferred into the [[koelschip]] (or coolship) to cool and become inoculated for a ~12 hour period and then transferred to the oak barrels where it will continue to develop until it is either blended into [[An_Overview_of_Lambic#Lambic_Styles\|gueuze]] or used in a variety of other [[An_Overview_of_Lambic#Lambic_Styles\|lambic styles]]. There have been notable changes in the brewing process since the 19th century including the ratio of malt to wheat, mash temperatures, and controls on the exposure of the wort before being transferred to barrels.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic\|Classic Beer Styles: Lambic]], 1990</ref> Today, the traditional process has been mostly standardized among the traditional brewers<ref name="HopDuvelMenu">Lambic Digest, June 8, 1994, http://192.185.42.233/lambic_digest/1994/366.txt</ref>, though differences remain among modern lambic brewers.

	=== Microbiology and Biochemistry===		=== Microbiology and Biochemistry===

Matt: /* Pajottenland */

2018-12-26T18:39:49Z

Pajottenland

← Older revision		Revision as of 18:39, 26 December 2018
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	==Lambic Geography==		==Lambic Geography==
	===Pajottenland===		===Pajottenland===
	Pajottenland (sometimes ''Payottenland'' in English) is an extremely fertile agricultural region in Belgium that is situated in a valley between the rivers Senne and Dendre to the south-west of Brussels. The Pajottenland is the principal area for lambic production in the country. Only the western section of Neerpede, a small part of Brussels, is considered to be part of the Pajottenland region. Other cities located in this area, many of which are closely associated with lambic breweries, blenders, and cafés are Affligem, Asse, Bever, Dilbeek Gammerages, Gooik, Herne, Leeuw-Saint-Pierre, Lennik, Liedekerke, Pepingen, Roosdaal, and Ternat. The area gets its name from the Walloon word for a soldier from the region, a Payot.		Pajottenland (sometimes ''Payottenland'' in English) is an extremely fertile agricultural region in Belgium that is situated in a valley between the rivers Senne and Dendre to the south-west of Brussels. The Pajottenland is the principal area for lambic production in the country. Only the western section of Neerpede, a small part of Brussels, is considered to be part of the Pajottenland region. Other cities located in this area, many of which are closely associated with lambic breweries, blenders, and cafés are Affligem, Asse, Bever, Dilbeek, Gammerages, Gooik, Herne, Leeuw-Saint-Pierre, Lennik, Liedekerke, Pepingen, Roosdaal, and Ternat. The area gets its name from the Walloon word for a soldier from the region, a Payot.

	===Senne/Zenne and Dendre/Dender River valley ===		===Senne/Zenne and Dendre/Dender River valley ===

Dave: /* Lambic Styles */ added kriek link in

2018-10-21T09:49:26Z

Lambic Styles: added kriek link in

← Older revision		Revision as of 09:49, 21 October 2018
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	* '''Fruited lambic'''		* '''Fruited lambic'''
			''Main Article: [[Kriek]]''<br>

	Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made by macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is 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" /> Some breweries such as [[Brouwerij Lindemans\|Lindemans]], [[Brouwerij_De_Troch\|De Troch]], and [[Brouwerij_Timmermans\|Timmermans]] also use various fruit syrups and juices to flavor their lambics.		Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made by macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is 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" /> Some breweries such as [[Brouwerij Lindemans\|Lindemans]], [[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]].		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]].

	* '''Faro'''		* '''Faro'''

Dave: /* Lambic Styles */

2017-11-20T17:09:04Z

Lambic Styles

← Older revision		Revision as of 17:09, 20 November 2017
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	* '''Faro'''		* '''Faro'''
	Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard" /> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard" /> Recent commercial examples include [[Brouwerij_3_Fonteinen\|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter\|Straffe Winter]] and [[De_Cam_Geuzestekerij\|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam\|Oude Faro De Cam]].		Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard" /> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard" /> Recent commercial examples include [[Brouwerij_3_Fonteinen\|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter\|Straffe Winter]] and [[De_Cam_Geuzestekerij\|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam\|Oude Faro De Cam]].

			*'''Meerts'''
			''Main Article: [[Meerts]]''<br>

			Meerts is a lower-strength spontaneously fermented beer traditionally produced from the later runnings of a lambic mash. Meerts was historically used in the production of Faro. Although Meerts was once a common product of lambic brewing, it is now only brewed by one Belgian lambic brewer - [[Brouwerij Boon]].

	*'''Duivels Bier'''		*'''Duivels Bier'''
	''Main Article: [[Duivels Bier]]''<br>		''Main Article: [[Duivels Bier]]''<br>

	Duivels ~~Bierr~~ (also written Duivelsbier) is a historic beer from Halle (French: Hal) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.		Duivels Bier (also written Duivelsbier) is a historic beer from Halle (French: Hal) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.

	*'''Beer and Lambic Blends'''		*'''Beer and Lambic Blends'''

Dave: /* Brewing Process */ updated

2017-02-19T03:09:16Z

Brewing Process: updated

← Older revision		Revision as of 03:09, 19 February 2017
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	''Main article: [[Brewing Lambic]]''		''Main article: [[Brewing Lambic]]''

	~~Though there are industrial-scale lambic breweries with very large production runs, the~~ main ingredients ~~always~~ consist of pale two-row malt (approximately 2/3 of the bill), unmalted wheat (approximately 1/3 of the bill), aged hops, water, and ~~microbial flora~~. When the wort is ready, it is transferred into the [[koelschip]] (or coolship) to cool and become inoculated for a ~~twenty-four~~ hour period and then transferred to the oak barrels where it will continue to develop until it is either blended into [[An_Overview_of_Lambic#Lambic_Styles\|gueuze]] or used in a variety of other [[An_Overview_of_Lambic#Lambic_Styles\|lambic styles]]. There have been ~~significant~~ changes in the brewing process since the 19th century, ~~according~~ to ~~Guinard~~<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic\|Classic Beer Styles: Lambic]], 1990</ref>~~, including the ratio of malt to wheat, mash temperatures, and controls on the exposure of the wort before being transferred to barrels.~~ Today, the traditional process has been mostly standardized among the traditional brewers.<ref name="HopDuvelMenu">Lambic Digest, June 8, 1994, http://192.185.42.233/lambic_digest/1994/366.txt</ref>		The main ingredients of lambic consist of pale two-row malt (approximately 2/3 of the bill), unmalted wheat (approximately 1/3 of the bill), aged hops, water, and the local native microbes which drive the spontaneous fermentation. Lambic wort is produced through a time- and labor-intensive mashing process called turbid mashing. Turbid mashing involves the preservation of unconverted starchy and protein-rich wort which provides food and nutrients to the diverse microbes present throughout the long lambic fermentation. Lambic wort is boiled much longer than typical in conventional brewing and is hopped aged hops. When the wort is ready, it is transferred into the [[koelschip]] (or coolship) to cool and become inoculated for a ~12 hour period and then transferred to the oak barrels where it will continue to develop until it is either blended into [[An_Overview_of_Lambic#Lambic_Styles\|gueuze]] or used in a variety of other [[An_Overview_of_Lambic#Lambic_Styles\|lambic styles]]. There have been notable changes in the brewing process since the 19th century including the ratio of malt to wheat, mash temperatures, and controls on the exposure of the wort before being transferred to barrels.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic\|Classic Beer Styles: Lambic]], 1990</ref> Today, the traditional process has been mostly standardized among the traditional brewers.<ref name="HopDuvelMenu">Lambic Digest, June 8, 1994, http://192.185.42.233/lambic_digest/1994/366.txt</ref>

	=== Microbiology and Biochemistry===		=== Microbiology and Biochemistry===

Adam at 01:37, 24 October 2016

2016-10-24T01:37:54Z

← Older revision		Revision as of 01:37, 24 October 2016
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	''Main Article: [[Duivels Bier]]''<br>		''Main Article: [[Duivels Bier]]''<br>

	Duivels Bierr (also written Duivelsbier) is a historic beer from Halle (Hal ~~in French~~) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.		Duivels Bierr (also written Duivelsbier) is a historic beer from Halle (French: Hal) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.

	*'''Beer and Lambic Blends'''		*'''Beer and Lambic Blends'''

Adam at 01:35, 24 October 2016

2016-10-24T01:35:37Z

← Older revision		Revision as of 01:35, 24 October 2016
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	''Main Article: [[Duivels Bier]]''<br>		''Main Article: [[Duivels Bier]]''<br>

	Duivels Bierr(also written Duivelsbier) is a historic beer from Halle (Hal in French) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.		Duivels Bierr (also written Duivelsbier) is a historic beer from Halle (Hal in French) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.

	*'''Beer and Lambic Blends'''		*'''Beer and Lambic Blends'''

Dave at 18:17, 22 October 2016

2016-10-22T18:17:41Z

← Older revision		Revision as of 18:17, 22 October 2016
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	*'''Duivels Bier'''		*'''Duivels Bier'''
	[[Duivels Bier]] (also written Duivelsbier) is a historic beer from Halle (Hal in French) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.		''Main Article: [[Duivels Bier]]''<br>

			Duivels Bierr(also written Duivelsbier) is a historic beer from Halle (Hal in French) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.

	*'''Beer and Lambic Blends'''		*'''Beer and Lambic Blends'''
	''Main article: [[Beer and Lambic Blends]]''<br>		''Main article: [[Beer and Lambic Blends]]''<br>

	Since lambic is often known for being blended, some commercial breweries have also blended young and old lambic with a variety of other beer styles. Often times, it is the lambic brewers or blenders who lend their lambics to other commercial breweries for blending, but some breweries, like [[Gueuzerie_Tilquin\|Gueuzerie Tilquin]] have brought in outside beers to blend in-house with their own lambic. The characteristics present in lambic have been used to enhance beer styles from saisons to stouts, and these blends have been produced in a number of different countries.		Since lambic is often known for being blended, some commercial breweries have also blended young and old lambic with a variety of other beer styles. Often times, it is the lambic brewers or blenders who lend their lambics to other commercial breweries for blending, but some breweries, like [[Gueuzerie_Tilquin\|Gueuzerie Tilquin]] have brought in outside beers to blend in-house with their own lambic. The characteristics present in lambic have been used to enhance beer styles from saisons to stouts, and these blends have been produced in a number of different countries.

Dave: /* Lambic Styles */

2016-10-22T18:10:18Z

Lambic Styles

← Older revision		Revision as of 18:10, 22 October 2016
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	* '''Faro'''		* '''Faro'''
	Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard" /> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard" /> Recent commercial examples include [[Brouwerij_3_Fonteinen\|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter\|Straffe Winter]] and [[De_Cam_Geuzestekerij\|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam\|Oude Faro De Cam]].		Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard" /> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard" /> Recent commercial examples include [[Brouwerij_3_Fonteinen\|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter\|Straffe Winter]] and [[De_Cam_Geuzestekerij\|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam\|Oude Faro De Cam]].

			*'''Duivels Bier'''
			[[Duivels Bier]] (also written Duivelsbier) is a historic beer from Halle (Hal in French) in the lambic family. Depending on the time period and producer, the production methods and characteristics of historic Duivels Bier would have varied. Around 1900 Duivels Bier was a spontaneously fermented beer with close similarities to lambic in both the characteristics of the final beer and in production methods. More recently Duivels Bier was a blend of lambic and top fermentation beer. Modern Duivels Bier is a top fermentation beer without lambic.

	*'''Beer and Lambic Blends'''		*'''Beer and Lambic Blends'''

Bill at 20:50, 3 September 2016

2016-09-03T20:50:54Z

← Older revision		Revision as of 20:50, 3 September 2016
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	''Main article: [[Comparing Old, Young, and Unblended Lambic]]''<br>		''Main article: [[Comparing Old, Young, and Unblended Lambic]]''<br>

	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 gueuze, 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.		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 gueuze, some is held back to age and can be released in various stages.<ref name="Guinard" /> 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 prevalent as gueuze, 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.		Though this pure lambic is not as prevalent as gueuze, 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.
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	* '''Fruited lambic'''		* '''Fruited lambic'''
	Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made by macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is 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\|Lindemans]], [[Brouwerij_De_Troch\|De Troch]], and [[Brouwerij_Timmermans\|Timmermans]] also use various fruit syrups and juices to flavor their lambics.		Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made by macerating whole fruit with young lambic in wooden casks or large steel blending tanks. After the maceration, the lambic is 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" /> Some breweries such as [[Brouwerij Lindemans\|Lindemans]], [[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]].		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]].

	* '''Faro'''		* '''Faro'''
	Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard"~~>Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990<~~/~~ref~~> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard"~~>Jean-Xavier Guinard, Classic Beer Styles: Lambic, 1990<~~/~~ref~~> Recent commercial examples include [[Brouwerij_3_Fonteinen\|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter\|Straffe Winter]] and [[De_Cam_Geuzestekerij\|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam\|Oude Faro De Cam]].		Historically, faro is a lower-alcohol, sweetened beer made with a blend of lambic and another freshly brewed beer (sometimes called a mars beer) in varying amounts.<ref name="Guinard" /> Faros are also known to have candy sugar, brown sugar, or cane molasses added to enhance the flavor. According to Guinard, faro "was a blend of equal amounts of lambic and mars... and was a sweet, light table beer that had to be brewed and sold before the heat of summer to avoid fermentation accidents and spoilage." Non-lambic beers that were blended in to create the faro were only brewed until the month of March, from which these beers derived their name. The custom of blending in mars beers into contemporary faro has subsided and they are now a blended version of young lambic sweetened with dark candy sugar and caramel coming in around 4.5% ABV.<ref name="Guinard" /> Recent commercial examples include [[Brouwerij_3_Fonteinen\|3 Fonteinen]]'s [[3_Fonteinen_Straffe_Winter\|Straffe Winter]] and [[De_Cam_Geuzestekerij\|De Cam]]'s [[De_Cam_Geuzestekerij_Oude_Faro_De_Cam\|Oude Faro De Cam]].

	*'''Beer and Lambic Blends'''		*'''Beer and Lambic Blends'''