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Some breweries opt to A number of non-traditional sweetened fruit lambics can be found. These may sometimes be identified by especially low abv (<3%). Breweries producing sweetened lambics frequently use fruit / sugar syrups vs. rather than whole fruits, producing very nontraditional sweet versions of the style.
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Lambics are [[Spontaneous Fermentation|spontaneously fermented]] beers native to the Senne Vally of Belgium which are made from barley malt and unmalted wheat (30-40%) and aged hops. They form the base of a number of lambic products including unblended lambic, [[gueuze]], and fruit lambics including kriek and framboise.
==Production Methods==
to do
Mashing, boiling and cooling
Fermentation
Blenders v brewers
==Types==
Average alcohol by volume (abv) range: 5.0-8.0%
===G(u)euze===
[[Gueuze]] (also written geuze) is a blend of lambics, traditionally 1 year old, 2 year old and 3 year old which undergoes bottle conditioning to become a highly carbonated product.
===Fruit===
In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started. 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. A number of sweetened fruit lambics can be found. These may sometimes be identified by especially low abv (<3%).
Average alcohol by volume (abv) range: 4.0-8.0%