Lambic's fiercest advocate is Cantillon's Jean-Pierre Van Roy. An affable grandfather with the physique of a man half his age, Van Roy is utterly unwavering in his commitment to traditional lambic. He refuses to sweeten his gueuze in order to tone down its natural tartness, as is the practice at many commercially oriented breweries. In a similarly purist vein, he uses only whole fruit in his fruit-flavored lambics—never juices or syrups. In Cantillon's fruit beers, pounds of cherries, raspberries, apricots, and even grapes are added to the already two-year-old barrels of lambic to macerate for as long as ten months. Then the renewed fermentation continues for at least three more months—sometimes even for several years. Van Roy declines to join the lambic brewers' association because other members make sweetened beers in addition to traditional lambics. "Those other beers, they are not lambics," hesays with a shrug. "I would like them to make an association of only producers of real lambics, and I would join that, but I cannot join this group." The "other beers" Van Roy speaks of so dismissively are what most people think of when they hear "lambic". Sweetened with sugar or fruit juice and profoundly fruity in flavor, those brews, from brewers like Lindemans and Chapeau, have little in common with, say, the musty-dry, tart kriek (cherry) and framboise (raspberry) created by traditional methods.