Lambics can also be very fruity, and a corky or woody character may also be detected on occasion. Typically, no hop aroma or diacetyl are perceived. May be cloudy. Head retention is not expected to be very good. Yellow to gold color.
Young examples are intensely sour from lactic acid and at times some acetic acid.
When aged, the sourness is more in balance with the malt and wheat character. Fruit flavors are simpler in young lambics and more complex in the older examples. Some oak or wood flavor is sometimes noticeable. Hop bitterness is low to none. Hop flavor is absent.