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#Lambic is a beer style that ferments with wild yeast strains.  The wild yeast ferments wort in open air (usually oak/sometimes steel) containers that are exposed to the elements.  The style is nearly 500 years old, which originated in a Belgian town called Lembeek.  The beer takes a year or so to age, and is usually blended with old batches to display complexity and character.  They’re dry and very sour.  Most people know lambics by their fruit puree additions, in particular, raspberry.  Framboise means raspberry.  After the fruit puree addition, it is so sweet that the sour and dry undertones are more of an afterthought unless you are looking for it.  They are sweet like a fruity soda, but non carbonated.  Lambics are also brewed without sweet and fruity additions, and appeal to a much different audience, but sometimes the same.   Forced carbonation or bottle conditioning will yield a more carbonated and stronger product, but that is more of a newer style lambic beer.  Think Champagne from Champagne.  It’s not the same.  You can find lambics blended with currant, peach, strawberry, and even apple.  The list really doesn’t end there, as the sour product matches well with any sweet fruit puree.  I’ve seen blueberry in homebrew stores.  You can’t produce a large amount of alcohol by volume while brewing a typical lambic, but you can certainly find blended versions that don’t follow German purity laws which happen to reach a 7-8% ABV.