Changes

Spontaneously fermented beers from the United States (and occasionally other parts of the world) form a group of beers referred to as American Coolship Ales (or ACAs).<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> ACAs vary in their intended similarity to lambicLambic, with some American producers even going so far as to label their beers "lambicsLambics", while other ACAs bear little in common with lambic Lambic besides spontaneous fermentation. Due to the geographical separation between the United States and Belgium and the large variations in yeast and bacteria genetics between these different populations, even an ACA wort carefully prepared to be very similar to that of lambic Lambic will yeild yield notably different results after fermentation, even if the overall experience of the two styles of beer is similar.<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> <ref name=sour> J. Edwards and A. DiCaprio. [http://www.process-nmr.com/pdfs/Edwards%20-%20SMASH%202014%20-%20MNova%20Users%20Meeting%20-%209-7-14.pdf| When Beer Goes Sour: An NMR Investigation], Mestrelab