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Other sources for the microbes include the ceilings of the breweries which are often not cleaned in Belgian lambic breweries, and the coolship itself. Some breweries have opted to craft wooden overhangs to simulate having a relatively low ceiling above the coolship (see [[Coolship#Overhangs_and_Other_Innovations|Coolship]]). As the wort cools overnight, vapor rises and condenses on the wooden ceiling or overhang above, and then drips back down into the coolship carrying any microbes that might be living on the surface of the wood. The air also carries some amount of microbes, although it is rare to find wild ''Brettanomyces'' in the air (see [[Brettanomyces#Environment_and_Survival|''Brettanomyces'' environment]]). The sources for various microbes are unknown and potentially many, and probably vary from producer to producer. Additionally, no single source is likely to be required to have a successful spontaneous fermentation.
It is worth noting that it appears to be possible for spontaneous fermentations to not harbor lactic acid bacteria or ''Brettanomyces''. For example, Andy Mitchell from New Belgium Brewing had a homebrewed spontaneous fermentation analyzed by New Belgium's lab after a year of age, and they only found ''Saccharomyces cerevisiae'' var ''diastaticus'' living in the beer and no lactic acid bacteria or ''Brettanomyces''(this could have come from the barrel from previous inoculations). Andy reported that the beer was also not sour and did not have any ''Brettanomyces'' character <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1879283728766499/ Andy Mitchell. Milk The Funk thread regarding homebrewed batch of spontaneously fermented beer with no ''Brettanomyces'' or LAB. 11/10/2017.]</ref>.
==Alternative Applications of Spontaneous Fermentation==