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Matt Miller outlines a "three stage fermentation" process on his blog article [http://sourbeerblog.com/understanding-brewing-blending-lambic-style-kriek/ Understanding, Brewing, and Blending a Lambic Style Kriek] <ref>[http://sourbeerblog.com/understanding-brewing-blending-lambic-style-kriek/ Understanding, Brewing, and Blending a Lambic Style Kriek. Miller, Matt. Retrieved 1/24/2015.]</ref>. See the article for a much more detailed process. Matt was also interviewed about his process by James Spencer on the [http://traffic.libsyn.com/basicbrewing/bbr01-22-153stepkriek.mp3 BasicBrewing Radio podcast]. In summary, his process is as follows:
# Produce a low or no hopped wort (see the [[Mixed_Fermentation#Standard_Method|Standard Method]] above).
# After boiling the wort, cool it to 90-120°F (32.3-48.9°C), and run it into the fermenter. The exact temperature depends on the culture being used (see the [[Lactobacillus#Culture_Charts|''Lactobacillus'' ]] page for recommended temperatures).
# Pitch a pure culture of ''[[Lactobacillus]]'', and if possible hold the temperature between 90-120°F (32.3-48.9°C) for 2-4 days (see the [[Sour_Worting#Souring_in_the_Primary_Fermenter|Souring in the Primary Fermenter]] page for more details).
# After 1-3 days, or after the desired pH is achieved (generally between a pH of 3.0-3.7), cool the wort to 65-70°F (18.3-21.1°C), oxygenate the wort, and pitch a starter of ''[[Saccharomyces]]''.