Lambic beers have a thin body–a result of the extensive spontaneous fermentation process. The light flavor is due in part to the use of unmalted (raw) wheat for up to 50% of grains. Brewers traditionally make Lambic using aged hops that result in a product with very low bitterness. Lambic is generally tart and acidic. Straight Lambic is rarely exported from Belgium; the lambic-style beers most commonly encountered in most other countries are Gueuze and Fruit Lambic.

To make Gueuze, brewers blend various vintages of Lambic – typically 1-, 2-, and 3-year-old lambic beer. Packaging is followed by bottle conditioning, and the resulting Gueuze is highly carbonated, tart, and slightly funky.

Commercial examples: Lindemans Gueuze Cuvée René, Boon Oude Gueuze Mariage Parfait, Cantillon Gueuze Lambic, 3 Fonteinen Oude Gueuze, De Cam Oude Geuze, Oud Beersel Oude Geuze

Demo shows United States-English version. Canadian and International English versions will differ slightly.
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