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→The Process
:: ''“But don’t despair; believe it or not, you can spontaneously ferment beer anywhere in the world. Jean-Pierre Van Roy of the Cantillon brewery in Brussels told me so on my first visit. I just didn’t know what to make of the statement at the time. Since then, Van Roy’s revelation has become a great deal clearer. Van Roy told me you must develop a taste for your own local lambic, although he never had to taste one result of his suggestion.”''<ref name=“WildBrews”>Jeff Sparrow, [[Books#Wild Brews: Culture and Craftsmanship in the Belgian Tradition|Wild Brews: Culture and Craftsmanship in the Belgian Tradition]], 2005</ref>
Despite the recent rise in the use of coolships and spontaneous fermentation outside of Belgium, there is still significant variation in the processes and techniques used to produce these new wild ales in other regions. With this experimentation comes a wide variety of wild ales. Often Nothing, in theory, prevents brewers from precisely replicating the process of lambic brewing used in Belgium elsewhere, or from using the same yeasts in the same ratios as they are found in the Senne Valley in their brewing process. However, often wild ales lack the complexity, or do not age and develop in the bottle well, or are significantly out of balance. They often taste very different from a traditional lambic. Often, these beers are brewed specifically with sour as a goal, as opposed to allowing the beer to develop naturally in a variety of ways, with a tartness being one of those bi-products.
==The Culture==