In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started. Kriek (cherries), Frambroise (raspberries), Pï¿½che (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 palate. Alcohol content tends to be low.
Some breweries opt to use fruit / sugar syrups vs. whole fruits, producing very nontraditional sweet versions of the style.