Changes

The development of the third stage with ''Brettanomyces'' and ''Pediococcus'' was similar to the development of these microbes in [[Lambic]] fermentation. The "light beer" was never allowed to go through the third phase of fermentation, and was instead chilled to 0°C and then used to blend with previous batches of the "heavy beer" and then pasteurized during packaging for stability <ref name="Martens">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1997.tb00939.x/abstract MICROBIOLOGICAL ASPECTS OF A MIXED YEAST—BACTERIAL FERMENTATION IN THE PRODUCTION OF A SPECIAL BELGIAN ACIDIC ALE. H. Martens, D. Iserentant andH. Verachtert. 1997.]</ref>.