Lambic Brussels Pajottenland coolships microbiota Brettanomyces wort yeast coolship cool brewery spontaneous fermentation spontaneous beer
Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium without any yeast inoculation. The wort is cooled in open vats (called "coolships"), where the yeasts and microbiota present in the brewery (such as Brettanomyces) are allowed to settle to create a spontaneous fermentation, and are then conditioned or matured in oak barrels for typically one to three years.
