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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" <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>.
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#. A seven day ethanol fermentation dominated by ''Saccharomyces''.
#. A four to five week lactic acid fermentation dominated by ''Lactobacilli''.
#. A twenty to twenty-four month fermentation dominated by ''Brettanomyces'', ''Lactobacilli'', ''Pediococcus'', and acetic acid bacteria(''Acetobacter''). 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" <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>.
====Primary Fermentation====
In the brewery studied by Martens et al., the "light beer" was inoculated with a harvested yeast slurry of multiple strains of ''S. cerevisiae'' at a rate of 8x10<sup>6</sup> CFU/mL, and the "heavy beer" was inoculated with 1x10<sup>7</sup> CFU/mL. Small numbers of ''Candida guillermondii'' and ''Candida datilla'' were reportedly in the yeast slurry, but their identification was questioned in the study and they were not found during primary fermentation. One interesting finding was that the ''S. cerevisiae'' strains used at this brewery formed sexual spores ([https://en.wikipedia.org/wiki/Ascospore ascospore]), which is quite unusual for brewing yeasts. The yeast in the "heavy beer" grew slower (3 days) and reached an overall cell count that was lower than the "light beer", which reached maximum cell count in 2 days. Yeast slurries with more lactic acid bacteria are generally used to inoculate the "heavy beer", and this may retard the yeast growth in the "heavy beer". The harvested slurry is always taken from the "light beer", which may be less adapted to the fermentation of the "heavy beer". Also, after 1 week the yeast flocculated and settled out better in the "light beer" than they did in the "heavy beer". Although lactic acid bacteria were in the yeast slurry, their growth started only after 4 days into the primary fermentation. No enterobacteria or acetic acid bacteria were found during this first phase of fermentation <ref name="Martens"></ref>.