Changes

De Cam ages and blends lambic sourced from Lindeman'sLindemans, Girardin, and Boon, as well as brewing their own lambic using the installation at [[3_Fonteinen|3 Fonteinen]]. Each of these lambics is delivered the day after being brewed and cooled at the brewery of origin, and therefore arrives inoculated from spending the night in the originating brewery's [[Coolship|coolship]]. Karel looks at samples of the lambic under a [[Microscope|microscope]] as they arrive to look for relative microbial diversity and cell density.

De Cam ages their lambic in 40 x 1000 L oak barrels recoopered from barrels sourced from Pilsner Urquell. These barrels, the oldest of which date back to Napoleonic times, were initially lined in pitch which had to be scraped off before the barrels could be used for aging lambic. De Cam produces Oude Lambiek (a 3 year old unblended lambic), Oude [[Gueuze|Geuze]], Kriekenlambiek (unblended cherry lambic), Framboise Lambiek (unblended raspberry lambic), Oude Kriek (blended and carbonated cherry lambic), Lambiek Special (lambic produced once a year with varying seasonal fruits35% sour cherries, gooseberries and blackberries), and occasionally a faro. Kriek lambiek (1500 L lambic plus 1000 40 kg whole cherriesfor 100 L lambic) and framboise lambiek (30 kg raspberries for 100 L of framboise) ferment in stainless steel vessels.