The apricots are sourced from environmentally-friendly and sustainable agriculture. The proportion is 300 g of fruit blended with one litre of lambic, and the soaking time is very short. Specifically, it will only take around five weeks for the lambic to extract the fragrances and flavours of the fruit. It is worthwhile to note that Fou’Foune kicks off the bottling season around the end of August. Given its success, Fou’Foune has taken up third place among the fruit beers in terms of volume, behind the traditional kriek and Rosé de Gambrinus.