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*An extended boil, creating a wort where only certain micro-organisms can survive <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
*A limited brewing season controlled by seasonal temperatures to limit mold growth, acetic characteristics, and microorganisms that thrive in higher temperatures but negatively impact the beer
*The use of a [[koelschip ]] and other regionally developed spontaneous fermentation processes to expose the wort with the open air and regional microflora
*Fermentation in wooden barrels, ripe with wild yeast
*The terroir of the building itself, from the ceiling to the floor as well as the local surroundings