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Through the late 1800s, people assumed that the right combination of wild yeasts for lambic only existed in the Pajottenland. 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 Pajottenland are unique to the local terriorterroir. 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 cityscapes change so does the local terroir. 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 similar 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>
===Regulation===
Naturally, Belgian brewers and lawmakers have wanted to protect and preserve their indigenous product. Lambic has, like many other popular regional products throughout Europe, been regionally protected through law and decree.
* The first attempts to protect lambic dates date back to 1930.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref>
* In 1965, the Belgian government imposed restrictions on the use of the names Lambic, Geuze, and Kriek requiring spontaneous fermentation and the use of specific raw materials.<ref name=TFP>Teresa de Noronha Vaz, [http://www.amazon.com/Traditional-Production-Sustainable-Development-Geography/dp/0754674622/ref=sr_1_1?s=books&ie=UTF8&qid=1410234809&sr=1-1 Traditional Food Production and Rural Sustainable Development (Ashgate Economic Geography Series)], 1998</ref> This decree was abolished in 1993.
* In 1993, a new royal decree was put in place. This decree specified that spontaneous fermentation must be part of the process and that wheat must be 30% of the grain bill. However, it did not specify how much of the beer needed to be lambic in order to carry the lambic name or specify any regional protections.