Changes

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 casksor large steel blending tanks. A second fermentation of After the sugars from the lambic and the fruit then takes place. After maturationmaceration, the lambic is typically 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|LindemanLindemans]]'s and , [[Brouwerij_De_Troch|De Troch]], and [[Brouwerij_Timmermans|Timmermans]] also use various fruit syrups and juices to flavor their lambics.