So I've read a bit on lambic and was pretty sure I understood what makes a lambic a lambic, but a friend has me second guessing it.
From what I figure the only requisite is that it is "spontaneously" fermented. My friend points out that lambics are always fruit infused beers (like kriek or frambiose), and he bases this on a friend of his who lives and works in the Belgium beer industry. I read through a few more articles and I still feel I am correct but figured I would pose the question on here.
So what makes a lambic a lambic?