Lambic or Fruit provides a general alcohol base for a range of beers produced in the Senne valley around Brussels.
It is the result of spontaneus fermentation provked by the Brettanomyces bacteria which is found in the air only here.
Lambic is aged for 1, 2. or 3 years in large barrels and blended like sherry to produce a souring tasting drink called Gueuze which is bottled.
Traditional Gueuze and Lambic are sour, but many people prefer them sweetened and the brewers have obliged them. When Morello cherries are macerated in a young Lambic, Kriek is produced. Most Lambicfruit beers have industrial flavourings added.