Bitterness is not desired in traditional Lambic. Aged hop with low Alpha acid content is used. When aging hop the Alpha acid decreases thus losing its capacity of adding bitterness.

There are some historical records though of fresh hops being used, usually in a blend with aged hops. Today Cantillon is one of the brewers/blenders to use fresh hops in some of its lambic. The Cantillon Cuvée St.Gilloise is dry hopped with fresh hops while its Iris beer(not a lambic!) is brewed with a blend of fresh and aged hops and is also dry hopped.

Most use aged whole flowers, delivered in big bags. Some use pellets.

Aged lambic, aged hops…