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In the most romanticized view of spontaneous fermentation, the microbes which inoculate the wort in the coolship are sourced exclusively from the ambient environment outside the brewery. Scientific publications have suggested that in the case of some producers, these microbes may be resident in the brewhouse <ref name="Bokulic et al., 2012">[http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0035507/ Bokulich et al, 2012]</ref>. This is supported by the reluctance of lambic brewers to alter their facilities (remodeling, moving, painting, etc.) and the spraying of lambic on the walls of new buildings <ref>[https://www.facebook.com/permalink.php?story_fbid=888263374558973&id=110627652322553/ Cantillon Facebook post 5-February-2015]</ref> <ref>[http://www.latisimports.com/assets/uploads/2009/11/MBA_Boon_October_Article.pdf/ Modern Brewery Age Weekly 23-October-2009 Article by Peter Reid with Frank Boon, accessed 7-May-2015]</ref>. The microbes responsible for spontaneous fermentation may also be derived from the oak barrels and/or foedres which are often used to hold the fermenting beer, especially if the barrels/foudres have not been thoroughly cleaned <ref name="Spitaels et al., 2015">[http://www.sciencedirect.com/science/article/pii/S074000201500012X/ Spitaels et al., 2015]</ref>. Many Belgian lambic producers thoroughly clean their barrels using hot water/steam, mechanical agitation (such as is seen at [[Cantillon]]), and/or burning sulfur <ref> Conversation between Dave Janssen and Steven Sonck of [[De Cam]], winter 2014</ref>; however even the most rigorous cleaning likely does not fully sterilize the barrels. In the case of lambic brewers the microbes resident in barrels are spontaneous in origin, having been derived from years to decades of use in the brewery without any exposure to pitched cultures and the barrels may serve as a concentrating mechanism for the desired cultures. The role of barrels as an inoculating vessel is unclear as some producers report achieving excellent results in barrels new to the brewery and which are microbially clean <ref name="Spontaneous Sour Hour" /> (~35 min in).
A spontaneous fermentation may also be achieved by inoculating small amounts of wort and growing up the spontaneously inoculated microbes to check for suitability. This is common in homebrew production <ref> [http://www.themadfermentationist.com/2011/04/ambient-spontaneous-yeast-starters.html The Mad Fermentationist Spontaneous Starters, accessed 7-May-2015]</ref> and allows for screening of the microbes to remove wild cultures with aggressive off flavors and/or mold. This is not unlike the potential of used oak barrels, where well performing barrels may be kept and used to inoculate ferment subsequent batches (where the organisms residing in the barrel can exert their influence on the batch) while poorly performing barrels may be discarded and removed from the brewery. As different microbes survive and thrive in different environments, barrels or pre-screened and grown starters will probably not provide a complete profile of the microbes present in traditional spontaneous fermentation beers. However a combination of a coolship to inoculate the wort with ambient/brewhouse resident microbes combined with a form of pre-screening such as barrel re-use and/or spontaneous starters may provide the full microbiota present in traditional spontaneously fermented products. For the purposes of this page, beers receiving additions of isolated cultures or bottle dregs are not treated as spontaneous and are discussed under [[Mixed Fermentation|mixed-culture fermentation]].
==Wort Production==