Lambic fermentation

Lambic fermentation is a traditional process used to produce certain Belgian beers, where wild yeast and bacteria naturally present in the environment ferment the wort without added commercial yeast. This process starts with a mix of malted grains, which is boiled and cooled, then exposed to the open air in a cool environment. Naturally occurring microorganisms, like wild yeast (such as Brettanomyces) and bacteria, settle in and slowly convert the sugars into alcohol and complex flavors over months or years. The result is a unique, complex beer with tart, fruity, and funky characteristics, reflecting the local microflora and natural aging process.