For a few reasons, I needed to bottle this beer younger than one would normally bottle the lambic. It did spend over 6 months on the figs though.
2.5 Gallons straight Lambic
2.5 Gallons Lambic on 3lbs of frozen local figs
Processing the figs:
Tossed all the frozen figs in a pot and cooked them for a bit. Wasn't really paying much attention to temperature. Just mashed them up and got the sugars cooking.
There was very little if any color contribution from the figs. I think that the flavor of the fig lambic is far superior than the straight lambic. It is much more sour and has a nice tart, fruity flavor that is very nice although I certainly wouldn't guess figs if given a blind taste test. The figs also give a flavor that is like a subtle oak even though no oak was added. I tend to describe this as the Hurried Man's Gueuze. Not to suggest that it approaches some of the phenomenal commercial gueuzes, but the tartness of the figs certainly makes the fig lambic more comparable to a gueuze than the straight lambic I made.
As Revvy mentioned, the tiny seeds from the figs are not a big deal. Sometimes you will find one in your glass, but they will not disrupt the drinking process in any way.
Overall, I would highly recommend figs as a fruit for sours.
I'll post some pictures when I get a chance. The 'brain-mass' of figs floating on top of the carboy is quite appetizing. Particularly when it started to look like penicillin was on top of the fig mass.
Perhaps this is a result of me bottling the beer young, but the straight lambic which tasted fine in the secondary was awful until it had aged in the bottle for over a month. After that is was fine. But the bottle or two I tried in the first month was so funky-nasty that I could barely drink it. And I love sour/funky beers.