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→Barrels
===Barrel Selection===
Lambic breweries do not like fresh barrels. Used red or white wine barrels are preferred. Most of the oak character has been stripped from the barrel, so not much will come through in the final lambic taste. Barrels vary widely in size, including sizes such as 267 liter Tonnes, 650 liter Pipes, and 3000 liter Foudres. Larger barrels or foudres are preferred over smaller barrels. These barrels are typically made from oak, chestnut, or cedar.
===Preparation===
A beechwood twig brush called a ramon is used to scrub out the sediments, and, as needed, the barrel can be scraped clean by spinning sharpened chains inside it. The barrels washed with hot water and steam to sanitize and prepare them for use. If they are to be stored empty, sulfur is burned in them to preserve their sanitation. Because wooden barrels tend to carry microbiological agents, the extent to which the barrel is cleaned significantly impact the beer that it produces. Sanatiation of barrels is extremely important as the process used lead to substantial variation in the beer produced. <ref name=LambicTreasure>Lambic: Belgium's Unique Treasure, http://morebeer.com/articles/lambicbrewing</ref>
===Initial Fermentation===
The wort is transferred via hose into the barrels through the top bung hole. Barrels are completely filled and loosely capped with a silicon or wooden cork. In some cases a tubing system will serve as an overflow into buckets for when initial fermentation begins; making it easier to clean up after the barrels. Fermentation will typically occur within a few days, but can take up to a couple of weeks to begin. Factors that can affect when fermentation begins include the temperatures during inoculation or the temperatures during those first few days in the barrel. Organisms work more quickly at higher temperatures.