Yep=Lambic and the spontaneous fermentation= ==From Cantillon's Website=====Cantillon Brewery===I am Mimi, the little mouse.The brewery doesn't have any secrets for me, so follow me and I'll tell you about the beers which are made here. I am fond of wheat and barley grains, so I am probably the best guide to introduce you to these great beers : Gueuze, Kriek, Faro, etc. need ===Traditional Lambic is made according to the following rules: =======Ingredients:====raw wheat 35%malted barley 65%dried hops (three years old) : 5 g per liter of beer====Process:====brewing (from 45°c up to 72°c)collecting the wort by filteringboiling and hopping in the boilerscooling down in the cooling tun, in contact with the open airnatural infection of the wort by wild ferments (bacteria and yeasts)pumping the wort at a bunch temperature of 18°c into oakwood or chestnutwood barrelsspontaneous fermentation, visible in the beginning, slow afterwardstransformation of all the sugars within three years===Looks of info about cantillon Lambic:===Still beer, cereals wine. During the fermentation, the carbon dioxide escapes through the wood and their brewing methodsas a result does not saturate the beer.