Changes

Traditionally, fruit and lambic is racked into barrels. Today however, some brewers use stainless tanks for blending lambic and fruit. Whether in a barrel or a stainless tank, the fruit and lambic are usually stored together for between four and eight weeks. Most fruits are added whole without being crushed or pitted. Once fermentation is completed, the now fruited lambic is transferred to a bottling tank through a filter. The filter could be cellulose or any other type of filtering material. Fruit ratios vary but generally run between 200 and 400 grams of fruit per liter of barrel space (as opposed to 200 to 400 grams of fruit per liter of beer). For example, 300 g/l in a 650 liter pipe, means that there is ~195kg of fruit added to the barrel.