Changes

In the case of Fruit Lambics, whole fruits are traditionally added after the visibly active stage of spontaneous fermentation has finished. 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 lambics, although other fruit lambics can be found including plum (e.g. Tilquin Quetsche), Apricot (e.g. Cantillon Fou Foune), wine grape (e.g Cantillon St. Lamvinus and Vigneronne) strawberry (e.g Hanssens Oudbeitje) among others. Once the fruit is added, the beer is subjected to additional maturation before (generally) blending in unfruited lambic and bottling. Alcohol content tends to be around 6%, although certain fruits such as grapes may raise the abv. Bottled fruit lambics are typically carbonated, though some uncarbonated fruit lambics can be found. Some fruit lambic is also available as bag ina in a box (Girardin Kriek).