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→The Process
*An extended boil, designed to develop proteins and amino acids that protect against oxidation and acid formation, 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
*The use of a coolship koelschip and spontaneous fermentation
*Spontaneous 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