Changes

In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started. Some producers choose to add fruit to an older lambic (1-2 years old) while others choose a younger lambic (< 1 year). Kriek (cherries) and Frambroise (raspberries) are the most common fruit lambic, although other fruit lambics can be found including Quetsche (plum), Peche (peach) and Cassis (black currant) among others. Once the fruit is added, the beer is subjected to additional maturation before bottling. Malt and hop characters are generally low to allow the fruit to to come forward. Alcohol content tends to be around 5-6%, although certain fruits such as grapes may raise the abv.