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==Seasonal variation==
Little research exists correlating the season of brewing to changes in the microbiology and chemistry of Lambic; however, however a delay in the appearance of the late-fermentation bacterial flora in Lambic was observed when fermentation was started earlier in the brewing season, leading to cooler fermentation temperatures.<ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref> The flora were indistinguishible after 18 months.
Similarly, a study on spontaneously fermented ales in the United States revealed marked differences between ales brewed in the spring versus those in from the winter.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507| Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> The flora broadly follow the same pattern of succession regardless of the season of innoculation, however genetic analysis showed distinct differences between the flora responsible for fermentation arriving in the spring and winter. The differences between the organisms found in the wort innoculated at different seasons were smaller than the differences arising from the elapsed time after brewing at sampling. By 36 weeks, there was no longer a noticible difference in the flora of ale brewed in the winter vs. that brewed in the spring.