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The hot side of traditional lambic production involves a time and labor-intensive mashing process known as turbid mashing, where cloudy or turbid wort is removed from the mash before it is allowed to completely convert. This turbid wort contributes complex carbohydrates and proteins to lambic wort which can feed a diverse community of yeast and bacteria during the long lambic fermentation process. Lambic then undergoes a long boil where hops which typically have been aged at least a couple of years are added. Finally the wort is transferred to the coolship for overnight cooling.
[[File:Cantillon_hops_aging.jpg|300px|thumb|right|2014 Perle hops aging at Cantillon, May 2016.]]
==Raw Ingredients==
Lambic boils can last upwards of five hours. Historically some boils have lasted days but modern practices run anywhere between 2 hours and 5 hours. Boiling serves a few purposes. These include:
*Sterilization of the wort
[[File:3Fonteinen_coolship.jpg|250px|thumb|right|The split-level, 4 compartment coolship at 3 Fonteinen]]
*Extraction of hop antibacterial compounds
*Reduction of hop aromatics
==Fermentation==
[[File:Tilquin_barrel_blowoffs.jpg|250px|thumb|right|Barrels of fermenting lambic with blow-off tubes for overflow at Gueuzerie Tilquin]]
===Initial Fermentation===