Fermentation spontaneous

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Spontaneous fermentation - a type of fermentation where the wort is not inoculated with yeast but leaves it hot in open barrels, vats or trays, leaving windows and roofs open so that the yeast and air enter the vat with the wort . This fermentation method is only used in Belgium, in the area around Brussels, in the Senny Valley. Naturally occurring yeasts and other microorganisms settle on the exposed surface of the wort, which, after cooling, begins to ferment itself. It usually lasts from several months to a year. Beer produced in this way belongs to the Belgian family of lambic beers.

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