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.