Changes

Unblended lambic, or pure lambic, is the result of the brewing process and spontaneous fermentation of the wort. After the lambic 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 geuze, 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 lambic'' (young lambic) and ''vieux lambic'' (old lambic). Though pure lambic is not as prevalant as other forms of blended lambic breweries such as [[Cantillon]] and [[De Cam]] regularly release pure lambic in bottles at approximately 2-3 years of age. A characteristic of pure lambic is that it is generally flat, without any carbonation. In certain cases, sugars may be added to the pure lambic at bottling to produce a secondary fermentation in the bottle creating carbonation.