Changes

<span style="background:#FFFFFF"> The spontaneous fermentation of lambic is a complex process in which non-cultivated yeasts and bacteria present in the environment around the wort take up residence in and are responsible for the fermentation of the beer. In contrast to the controlled fermentation found in most other modern beers, spontaneous fermentation involves many different organisms and proceeds through at least four distinct , but often overlapping stages, each characterized by the dominance of a different set of microbes and each responsible for different aspects of the finished lambic. </span>