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By 1963 René and Nestor had finished their studies and took over operations at the brewery. René, who studied brewing, became the head brewer while his brother Nestor, who studied accounting, handled the sales and administrative aspect of the business. As café blenders began to close their doors Lindemans began to produce sweetened lambics after the 1972-73 season to supplement the income of supplying wort to independent blenders.<ref name=GeuzeKriek>Jef Van den Steen,[[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
The introduction of sweetened lambic to the Lindemans repetoire was also the result of not being able to source enough Schaarbeek sour cherries. According to Van den Steen, “blenders were forced to switch to the ‘northern’ sour cherries which were easier to obtain but did produce the desired results” which resulted in the lambic having to be finished off by adding fruit juice and non-fermentable sugars at bottling. The sweetened cherry lambics were so popular that other sweetened products were added to the lineup including Faro (1978), Framboise (1980), Blackcurrant (1986), and Peach (1987).<ref name=GeuzeKriek>Jef Van den Steen,[[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref> The resulting popularity led to the first major Lindemans expansion in 1988. <ref name=LambicLand>Tim Webb, Chris Pollard, Siobhan McGinnn, [[Books#LambicLand: A Journey Round the Most Unusual Beers in the World|LambicLand: A Journey Round the Most Unusual Beers in the World]], 2010</ref> <ref name=HoralLindemans>HORAL - Lindemans (Dutch), http://www.horal.be/vereniging/lindemans-vlezenbeek - Lindemans, Dutch</ref>
Over time Lindemans eventually abandoned the oak casks used to age lambics in favor of stainless steel tanks with wood shavings added in so that the lambic would still come in contact with wood. As the brewery’s popularity continued to grow more storage space was required. Plans to construct new buildings to house a bottling line and warehouses were completed and finally approved by 2002.<ref name=GeuzeKriek>Jef Van den Steen,[[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>