In origin, this sweet-acid drink was obtained by adding fresh black cherries to a barrel Lambic of 6 months young. The addition of fruits provokes a new fermentation in the oak barrels. After another 8 to 12 months, only peels and stones left and the Kriek-Lambic is ready to be filtered and bottled. The residual sugar can be adjusted with straight-on fruit juice to give a refermentation in the bottle. This traditional type of fruit beer is more acid and less fruity. Because of the high price of fresh black cherries and the limited availability (only in the beginning of August), just as to brew a less sour and more fruity Lambic beer, Lindemans farm brewery developed an unique natural method using pure cherry pulp from unfrozen cherries. This straight cherry juice is blended with selected Lambic of different ages. Kriek has a pink-red color and a delicious taste of sparkling cherry champagne.

Nowadays, Lambic on draught is hard to find. Only in a few pubs in and around Brussels you still can taste the curious sherry-like flavoured beer. Nevertheless, since 1880, Lambic was bottled to simplify transport but also for conservation properties. This method was the birth of Gueuze: Before the bottling of the Gueuze, a blend is made of 2/3 young Lambic and 1/3 old Lambic. The right ratio young/old is depending on the maturation degree (end attenuation) of each of them. The bottles, with the wild-spontaneous yeast flora, are refermented in the cellar (Method Champenoise). After 6 months the Gueuze obtains a golden color and a cidery, winey palate; reminiscent, perhaps, of dry vermouth with a more complex and natural flavour. It is often served as an happy hour drink in Brussels. It is the traditional beer for carbonade, as well as a beautifully based beverage with seafood or other salty meals. It's also delicious with cream sauces. Beside the traditional Gueuze (the Gueuze Grand Cru "Cuvée René"), there is also a more commercial Gueuze that dominate the market. It is filtered, pasteurized and has a more sweet taste.