How does the dryness of a lambic change as it ages?

As lambic beers age, they typically experience a change in their perceived dryness due to the ongoing fermentation processes involved, especially the actions of wild yeast and bacteria. Over time, residual sugars present in the beer can become further fermented, resulting in decreased sweetness and an increase in the perception of dryness. This transformation occurs as the complex flavors continue to develop and evolve, allowing for a more pronounced attenuation of sugars.

Additionally, older lambics often develop a more pronounced tartness and acidity, which can enhance the sensation of dryness on the palate. This interplay of flavors leads to a beer that tastes drier compared to its younger counterpart. Therefore, aging contributes to this changing characteristic, making it more accurately represented as getting drier over time.