Lacking the fresh hops and traditional brewers yeasts used in some of the world?s finest beers, Lambic beer fermentations provide a distinctively dry yet slightly sour or tart flavor that has originated in only one region of the world. Its origin dates back to nearly 500 years ago in the Senne valley where this beer is flavored and fermented by the wild yeasts and bacteria native [only is probably too strong a word] to this area. Unlike fresh hops, aged ones are used in this beer not for flavor or aroma, but solely for their antibacterial properties to prevent spoilage. Spontaneous fermentation occurs when microorganisms are inoculated into the beer, and can only from the air usually between October and May. Water, malt, and wheat are mixed and heated so that the malt will release its starch into the mixture after an enzymatic reaction. After this liquid is properly cooked and filtered, ?wart? remains and is ready for the inoculation step. Spontaneous fermentation is the key to this lambic process and is only accomplished through the wild yeasts and enteric bacteria floating around in the air that make up a total of about 90 organisms that make their way into the beer naturally. After overnight sitting out to allow proper natural inoculation, the mixture is pumped into barrels where a few days later, fermentation begins. One to three years later, the barrel of beer is ready for sale. Today, there are about 10 different types of lambic beers all characterized by their distinct flavor and aroma unique to this region and different from anything found around the world. Wild yeasts, such as Saccharomyces spp. and Brettanomyces spp., and enteric bacteria have been found to be responsible for this beer?s unique flavor. They continue to keep the beer flowing! 

--M. Covington