Changes

The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Framboos). Many other fruits have been experimented with in the beers discussed on this site. Examples include plums, blueberries, gooseberries, apricots, currant, strawberries,, apple, banana, and a variety of wine grapes. Traditionally whole fresh fruit was steeped in lambic of minimum one year but many brewers use frozen fruit or fruit extracts/juices in their modern processes.