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'''Turbid Mashing''' is a labor-intensive process involves taking the mash through multiple temperature rests through infusions of hot water and the removal of 'turbid' starchy wort that is not fully converted. This process was used historically for a range of beers, both aged mixed-culture acidic beers<ref name='Evans 19058'>[http://www.horscategoriebrewing.com/2016/01/thoughts-on-evans-1905-beers-and.html Blog post by Dave Janssen about a historic article (Evans 1905) dealing with turbid mashing for French bière de garde]</ref> and young beers<ref name='Johnson 1918'>[http://www.horscategoriebrewing.com/2016/02/thoughts-on-johnson-1918-belgian.html Blog post by Dave Janssen about Johnson's 1918 article dealing with turbid mashing for young beers]</ref>. In modern brewing , this technique is known because of its use in the production of traditional [[lambic]]. The main goals of turbid mashing are to maximize extraction from a grist with a high percentage of unmalted grains and to produce a dextrinous wort, which can then feed wild yeasts and bacteria during the long fermentation that beers such as lambic undergo. Turbid mashing also pulls more tannin material from the grain due to especially hot sparge temperatures and prolonged sparging. For the full process of spontaneous fermentation as is done in traditional lambic brewing and Méthode Traditionnelle, see the [[Spontaneous Fermentation]] page. This page refers only to the mashing process that is incorporated in spontaneous fermentation.