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==Terrior==
Is it possible to create a finished product, outside of the Senne Valley Payottenland or the country of Belgium, which is biochemically indistinguishable from traditional Lambic?
Through the late 1800s, people assumed that the right combination of wild yeasts for Lambic only existed in the Senne ValleyPayottenland. Technically, in 1904, Danish brewing scientist Niels Kjelte Claussen discovered the first brettanomyces in an English beer. He presented his findings to the British Beer & Pub Association and later published them in the Journal of the Institute of Brewing. Because he found these yeasts in British beers, he chose the name “brittanomyces” (the Greek word for “British fungus”). However, a typesetter’s error changed this to “brettanomyces,” with an e. <ref name=“GeuzeKriek”>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>
In spite of brettanomyces existing worldwide, it is still reasonable to assume that the combination and ratio of brettanomyces and other individual microorganisms within the Le Senne valley Payottenland are unique to the local terrior. For example, in 1993, Frank Boon was said to have discovered 86 unique strains that he believed played a significant role in the fermentation at [[Brouwerij_Boon|Boon]]. <ref name=Lambic.digest-9312>Lambic Digest, December 2, 1993, https://192.185.42.233/Lambic_digest/1993/9312.txt</ref>.
However, the naturally occurring yeasts at Boon are significantly different than yeasts occurring at Cantillon, for example. Even the yeasts at an individual location will change over time. Cantillon is now surrounded by buildings, cars, and industry. As the cityscapes changes so does the local terriorterroir. The yeasts of 50 years ago at any location are likely different than the yeasts of today. Even the yeasts and other microflora at other locations around the world have simliiar chareteristicssimilar characteristics. Studies have shown that yeasts in other regions, such as the Allagash Brewery in Maine, have a similar makeup.<ref name=AWAStudy> Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507</ref>
While the yeast may not be tied to the valleyPayottenland, the term Lambic hasis. Lambic is traditionally a beer that has been spontaneously fermented in the Le Senne ValleyPayottenland. As [[An Overview of Lambic#History|history]] shows, this term and it’s regional designation goes back hundreds of years. Other regions continue to develop terms, largely based on Lambic, to identify the spontaneous fermentation that occurs in their local terroir (Sonambic at Russian River in California, Colorambic at AC Golden in Colorado). These naming designations help define the regional geography, culture, and experimentation occurring in their area. Belgian breweries and other breweries around the world do not follow this designation however. * Belgian breweries outside of the Le Senne Valley Payottenland spontaneously ferment a small portion of their beer within the Le Senne Valley Payottenland and the remainder from another region. Given some of the legal definitions created later in this article, this does make the beer technically Lambic, however it doesn’t meet the cultural intent.
* Many international breweries are naming beers Lambic by either using an artificially pitched small subset of the overall microorganisms found in the Le Senne Valley, or by doing their own regional spontaneous fermentation but failing to designate it in a unique way.
Finally, it’s important to note that while in today’s day and age, it is possible for brewers, with more developed scientific techniques, to replicate the ratios and quantities of the various strains of Brettanomyces and other microorganisms outside of the Le Senne ValleyPayottenland. However, this would require significant study to replicate those regional microorganisms that affect the beer throughout the process, as opposed to just those that are present in the bottle in the later phases of fermentation. It would require discipline and a strong traditional focus without significant deviation or experimentation. And if these organisms were scientifically controlled rather than spontaneously obtained, is it really Lambic?
==Process==