Changes

In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started. Kriek (cherries), and Frambroise (raspberries), P�che are the most common fruit lambic, although other fruit lambics can be found including Quetsche (plum), Peche (peach) and Cassis (black currant) are common fruits, all producing subtle to intense fruit characters respectively. 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 consume the palateto 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 lowabv (<3%).

Average alcohol by volume (abv) range: 34.0-8.0%