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''Main article: [[Gueuze/Geuze]]''
Gueuze (or Geuze) is the result of blending a young lambic (approximately one year old) with an old lambic (approximately two to three years old, or older). The blending of gueuze is a precise practice for which each blender has their own process. The resulting blend of lambics typically ends up in either 750ml or 375ml bottles that are laid to rest in the brewery's cellar to referment in the bottle. This secondary fermentation in the bottle produces a finely carbonated drink that is traditionally served from pouring [[baskets]]. Generally gueuze is a blend of one, two, and three year old lambics, however [[Brouwerij 3 Fonteinen|3 Fonteinen]] has released a [[3_Fonteinen_Oude_Geuze_Golden_Blend|Golden Blend]] that consists of a small portion of four year old lambic as well. Sometimes the resulting gueuze blends do not carbonate in the bottle resulting in "lazy" beers that can remain flat for years. See [[Brasserie Cantillon|Cantillon]]'s [[Brasserie Cantillon LoerikCantillon_Loerik|Loerik]], 3 Fonteinen's [[3_Fonteinen_Doesjel|Doesjel]] and [[3_Fonteinen_Golden_Doesjel|Golden Doesjel]] and [[Lindemans Loerik|Lindemans Loerik]] for examples.
* '''Fruited lambic'''
Various fruits have a long history of augmenting the taste of lambic. Traditionally, fruit lambic is made my macerating whole fruit with young lambic in wooden casks. A second fermentation of the sugars from the lambic and the fruit then takes place. After maturation the lambic is typically bottled with with a small amount of young lambic or liquor to aid natural carbonation in the bottle.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Some breweries such as [[Browerij Brouwerij Lindemans|Lindeman]]'s and [[De Troch]] also use various fruit syrups to flavor their lambics.
[[Kriek]] (cherry), [[Framboise]] (raspberry), and [[Druif]] (grape) are all commonly used among lambic producers. Other fruits include peach, black currant, apricot, apple, and a wide variety of more exotic fruits such as [[Brasserie_Cantillon|Cantillon]]'s use of bilberries in their [[Cantillon_Blåbær_Lambiek|Blåbær Lambik]] and [[Neill_and_Ross|Neill and Ross]]'s use of blackberries in [[Shot_in_the_Dark|Shot in the Dark]].
* '''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]]