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It isn't clear on if using a slurry from a spontaneous fermentation to inoculate a new batch of wort/beer would constitute the new batch being called a "spontaneously fermented beer". From a process perspective, given the adopted definition of "spontaneous fermentation" as described in this wiki article, re-using slurries from a spontaneous fermentation is fundamentally a different process. Since it is a fundamentally different process, it appears to be logical that the resulting new beer would not be a "spontaneously fermented" beer. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/1082179065143640/ this discussion with James Howat on MTF] as an example of how brewers are approaching this terminology.
===Supplimenting a Spontaneous Fermentation===
Another related process is to supplement a spontaneous fermentation which is carried out as defined by this wiki article but to also pitch commercial lab pitch of microbes, cultured wild caught microbes, or a slurry from a previous spontaneous fermentation. These options might be necessary for failed attempts for a spontaneous fermentation to successfully start fermenting with the desired week or two. Pitching lab cultures might result in a different flavor result than if the wort was fermented completely spontaneously since lab cultures will often out-compete and eventually kill many other species of microbes that would be present in wort that was cooled overnight in a coolship. As with pitching microbes from a previous spontaneous fermentation, these processes are a deviation from the 100% spontaneous fermentation process, and therefore are sometimes not referred to as "spontaneous fermentation", but perhaps "partial spontaneous fermentation" or some other term.
==Spontaneous Fermentation versus Mixed Fermentation==