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This process is as much a tradition as a recipe. It is passed down from generation to generation as can be seen throughout the brewery histories described throughout this site. Lambic brewing requires patience and structure, and does not lend itself to experimentation (at least during the brewing process…many Lambic brewers and blenders experiment during blending).
:: ''“But don’t despair; believe it or not, you can spontaneously ferment beer anywhere in the world. Jean-Pierre Van Roy of the Cantillon brewery in Brussels told me so on my first visit. I just didn’t know what to make of the statement at the time. Since then, Van Roy’s revelation has become a great deal clearer. Van Roy told me you must develop a taste for your own local Lambic, although he never had to taste one result of his suggestion.”''<ref name=“WildBrews”>Jeff Sparrow, [[Books#Wild Brews: Culture and Craftsmanship in the Belgian Tradition|Wild Brews: Culture and Craftsmanship in the Belgian Tradition]], 2005</ref>
Despite the recent rise in the use of coolships and spontaneous fermentation outside of Belgium, there is still significant variation in the processes and techniques used to produce a wide variety of new wild beers in other regions. These spontaneously fermented wild ales may have been brewed at a different time of the year, they may or may not have been brewed with a process designed to create nutrients for long-term yeast interaction, or they may have significant variations to the brewing process and techniques that yield a different outcome. Each brewing decision, along with the regional terroir and microflora, help define that regional wild ale.
==Regulation==