Changes

The most commonly used fruits in lambic production are cherries (Kriek) and raspberry (Framboise, Frambozen). 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 modern practices include using many brewers use frozen fruit or fruit extracts/juicesin their modern processes.

Traditionally, fruit and lambic was is racked into barrels. Today however, some brewers use stainless tanks for blending lambic and fruit is mostly placed . Whether in a barrel or a stainless tank , the fruit and lambic is transferred on top to rest until secondary fermentation has ceased. This may be as quickly as are usually stored together for between four weeks or as long as 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 300 400 grams of fruit per liter of beer.