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There are roughly six varieties of the Lambic style:
Lambic (unblended): quite potent and sour initially, then more barnyard and funk as is it matures from jonge (young) to oude (old). Pale yellow to gold, the color darkens as it ages, has little to no carbonation and “dries out” with age.
Mars: like a small beer, it’s the result of brewing a second batch from a Lambic mash, used mainly for blending and rarely found as a production beer on it’s own.
Gueze: usually made by blending one, two and three year old Lambic. Moderately sour, more oak aroma from aging, more complex, naturally fruity aromas are common and generally more balanced overall.
Faro: a low-alcohol, blend of lambic and more freshly brewed beer with molasses, caramel or brown sugar added. Once a less expensive, light and sweet option for everyday drinking, the style has in recent years become more expensive and heavier in alcohol/mouthfeel.
Fruit: a Lambic with raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif) and strawberry (aardbei), along with cherry (Kriek – see below) are the most common. Naturally occurring sugars and yeast in fruit provide secondary fermentation and examples tend to be more carbonated than standard Lambic.
Kriek: a Fruit Lambic fermented with cherries with secondary fermentation in the bottle. Traditionally dry and sour, this is one of the most common styles of Fruit Lambic, especially in America.