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==Summary==
Brewers are ingenious. They have and will continue to brew wild ales in other regions, either through the use of that region’s local terroir or through chemistry and microbiology. They will follow many of the steps described above that are unique to Lambic. And beyond that, they will experiment and make their own beers, changing the process to create their own unique beverages. Experimentation is good and should be encouraged. We do hope however, that brewers truly attempting to create a Belgian style Lambic respect this amazing style, create a product that can stand the test of time, and strive to brew a complex beer that’s much more than just “sour” or “funky”. We hope that they respect the regional history of the Belgian Lambic itself, and instead make their own wild ales, indigenous to their own region, brewery and history.
Ultimately, it’s up to the consumer to know what they are drinking, to understand the ingredients and the brewing process. The name Lambic will continue to be capitalized on and exploited; there will continue to be non-traditional beers released that incorrectly use this name. There will be people who argue with the point of view presented here or try to shape the argument in their favor for capitalistic gain.