Spontaneous fermentation is the metabolism of a substrate without the selective addition of microbes. In the case of alcoholic fermentation, spontaneous fermentation is what happens when a brewer, winemaker, or distiller leaves the inoculation (the moment when yeast and bacteria come in contact with the liquid) up to whatever organisms happen to be in the air or on the fruit that they are fermenting.

Lambic is a spontaneously fermented wheat beer brewed in the Pajottenland region of Belgium; its derivatives consist of a variety of styles with a diversity of characteristics: old and young, carbonated or tranquil, blended, fruited or unfruited. Lambic’s unique history, traditions, and process makes it a beverage like no other in the world. The culture and techniques surrounding Lambic are the inspiration and guiding principles for Primitive Beer.

A koelschip is a large shallow vessel used to cool and inoculate wort with wild yeast and native microflora.

Méthode Traditionnelle (M.T.) is designed to refer to spontaneously fermented beers made in accordance with traditional Lambic guidelines, but outside the Senne River Valley and Pajottenland of Belgium.

It’s not just a style of beer, it’s a way of life 👏!