Hello Advocates, I’ve always loved Belgian beer, but until recently I haven’t paid enough attention to lambics. I’m interested in trying traditional Belgian fruit lambic, e.g. lambic produced when the fruit is added to the wort to ferment, and the extended fermentation consumes the sugars from the fruit, leaving behind only the fruit’s essential flavor and aroma. I am pretty sure St. Louis Kriek Fond Tradition is an example of this (Kriek, so made with sour cherries). Can anyone suggest other examples that might be available in the U.S? Side note on the St. Louis Kriek Fond Tradition. Bought a couple of bottles from Tavour 3-4 years ago. First time I had it I found it too tart and challenging. I’d like to think my palate has evolved somewhat since then, lol. I didn’t drink the second bottle until a year later, and man was I blown away! The accidental cellaring produced major changes and I loved it. https://belgium.beertourism.com/belgian-beers/st-louis-kriek-fond-tradition I refer to traditional fruit lambic to distinguish it from some modern versions. Some modern brewers add fruit or syrup after fermentation to appeal to a wider audience; others actually sweeten the beer. These have a more intense fruit-forward taste that most lambic brewers consider non-traditional. I believe that the widely available Lindeman’s fruit lambics are examples of this modern approach. Haven’t had any Lindeman’s fruit lambics in a long time (though I have had their Cuvee Rene gueuze, which is wonderful and a great value and widely available). I will try some Lindeman's soon and I assume I will enjoy them. But I’m more interested in getting to know traditional fruit lambic. Thanks for any thoughts or suggested traditional fruit lambics to look for. Lambic production is fascinating!