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→Blending Process
De Cam follows traditional [[Brewing Lambic#Barrels|barrel]] and [[Brewing Lambic#Blending|blending]] processes with the following notable facts:
* Karel studied as a cooper so that he could personally maintain the barrels used at De Cam.
* Most of the barrels at De Cam are former 1000 liter Pilsner Urquell casks.
* De Cam uses Schaerbeekse Cherries from orchards that belong to his aunts and uncles when possible. However, as more quantity is needed, Polish cherries provided by Frank [[Brouwerij Boon|Boon]] are used to supplement the fruit supply.<ref name=GeuzeKriek />
* Fruited lambics are first macerated in a steel tank for 10-12 months and then put back in the barrel for up to another 4 months.
== Beers ==
=== Geuze ===