other fruit lambics
Fruit lambics: almost any fruit can be used in them. Traditionally, fruit was macerated in the lambic inside of wooden casks or steel tanks. After maceration, the beer was blended with young lambic and bottled for a second fermentation or transferred into kegs or casks for serving in a pub. Some breweries, in particular Lindemanns, de Troch and Timmermanns, use fruit syrups and “natural flavours” for flavouring their lambics.