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edits
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==Fruit Ratios==
{| class="wikitable sortable"
|-
! Name !! Fruit !! Quantity !! Notes
|-
| Kriek||cherry|| 200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~30 min in) ||frozen whole fruits, 8 weeks - crop dependent
|-
| Saint Laminus|| Merlot grapes||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.
|-
| Rosé de Gambrinus||raspberry||200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in)||frozen whole fruits, 8 weeks - crop dependent
|-
| Vigneronne || Muscat grapes ||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.
|-
| Fou' Foune|| Bergeron apricot||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||half pitted - half not pitted - sliced in half for 5-6 weeks. Any longer and it becomes too tannic
|-
| Lou Pepe|| cherry or raspberry || 300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) || 2 year old lambic, whole fresh fruits in the barrel, 8 weeks - crop dependent
|-
| Blåbær Lambik|| bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the barrel, 8 weeks - crop dependent
|}
moved fruit ratio table to fruit lambic section
====Blended Gravity====
Final blend of 1, 2, and 3 year old lambic in order to make a gueuze is no more than 3.5 plato or 1.014 sg.
==Lambic Variations==
* Lou Pepe - cherry or raspberry with 2 year old lambic
* Blåbær Lambik - bilberry
'''Fruit Ratios'''
{| class="wikitable sortable"
|-
! Name !! Fruit !! Quantity !! Notes
|-
| Kriek||cherry|| 200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~30 min in) ||frozen whole fruits, 8 weeks - crop dependent
|-
| Saint Laminus|| Merlot grapes||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.
|-
| Rosé de Gambrinus||raspberry||200 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in)||frozen whole fruits, 8 weeks - crop dependent
|-
| Vigneronne || Muscat grapes ||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||Fresh, whole, and NO longer than 8 weeks or acidity from the skins develop.
|-
| Fou' Foune|| Bergeron apricot||300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) ||half pitted - half not pitted - sliced in half for 5-6 weeks. Any longer and it becomes too tannic
|-
| Lou Pepe|| cherry or raspberry || 300 grams per liter <ref name="Jean Van Roy on Basic Brewing Radio"/> (~30 min in) || 2 year old lambic, whole fresh fruits in the barrel, 8 weeks - crop dependent
|-
| Blåbær Lambik|| bilberry || 240 grams per liter = 2 pounds per US gallon || young/early/tart whole fresh in the barrel, 8 weeks - crop dependent
|}
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