Lambic can be broken into three subclasses: Gueuze (oud Gueuze and Lambic), Fruit Lambic, and Faro.
The first of these, gueuze, blends both old and young mixtures to stimulate a second fermentation. Many are laid down like fine wines to age for several more years. In its most natural form, Lambic is a draught beer which is rarely bottled, and thus only available in its area of production and a few cafes in and around Brussels. Some more mainstream brewers elude the orthodox rules of lambic production, adding extra sugars to sweeten their beers. Gueuze, also known informally as Brussels Champagne, is a sparkling beer produced by combining a young Lambic with more mature vintages.The majority of flavored beers are made on base of Lambics. The last of the Lambic brews, Faro, adds sugar or caramel to prompt the fermentation.
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Incredible play by De Cam: woodiness of the barrels, nice tart raspberry, straw, acidic cherry, dried flower and booze accent the wooden base. Dry, crisp finish, with decent carbonation and fizzy nature in foretaste. Classic composition