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added Aromatic and Flavor production.
* [http://www.lambic.info/Microbiology_and_Biochemistry Lambic.info "Microbiology and Biochemistry" wiki page].
* [http://beachwoodbbq.com/pdf/BBAIBLTBLENDERY.pdf "Brewing Beer in America Inspired By the Belgian Lambic Tradition" by Ryan Fields, head brewer and blender at Beachwood Blendery.]
===Aromatic and Flavor Production===
Spontaneously fermented beers are usually characterized by the production of lactic acid and acetic acid, which lend a sour flavor to the beer. ''Brettanomyces'' is responsible for many of the volatile aroma compounds, including [[Tetrahydropyridine|tetrahydropyridine]] (also produced by lactic acid bacteria), phenols such as 4-ethylguaiacol (smokey, spicy, clove) and 4-ethylphenol (barnyard, horsey, spicy, smokey, medicinal, Band-Aid), and esters such as ethyl acetate (pineapple in low concentrations, nail polish in high concentrations), ethyl lactate (fruity, creamy, rum-like), ethyl caproate (fruity/aniseed), ethyl caprylate (fruity with creamy mushroom and cognac notes), and phenylethyl acetate (sweet honey and rose-like) <ref name="Roos_2018" />.
===Notes on the Source of Microbes===