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==Part 7==
Dan and Frank discuss the history of lambic, including Faro, the village of Lambiek, and the relationship of brewers and distillers when product restrictions were in place.
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==Part 8==
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==Part 9==
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==Part 10==
The discussion continues about drinking sweetened and traditional lambic as well as the ways in which the brewers have leveraged varying business models to make money and survive when traditional products could not single-handedly pay the bills. This includes the restaurant at Drie Fonteinen, the museum at Cantillon, and sweetened beers at Boon.
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==Part 11==
Jean discusses the Cantillon brewery from his father's time to his and what the lambic revival has enabled him to accomplish at Cantillon.
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==Part 12==
Armand explains Schaerbeekse Cherries, where they come from and their characteristics. He discusses Drie Fonteine's Schaerbeekse Kriek, Oude Kriek, and Kriekenlambic.
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==Part 13==
Frank discusses the raspberries used in Framboise as well as the use of young lambic to help protect the fruit flavor. Jean and Frank discuss the impacts of age on fruit lambics. Frank explains some history around the EU's Traditional Speciality Guaranteed protections of some lambics. Jean briefly discusses some of the other fruits used in Cantillon beers.
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