Editing Brewing (section)

====Spontaneous fermentation====
[[Lambic]] beers are historically brewed in [[Brussels]] and the nearby [[Pajottenland]] region of Belgium without any yeast inoculation.<ref>{{cite book|url=https://books.google.com/books?id=oWQdjnVo2B0C&pg=PA536|title=The Oxford Companion to Beer|author=Bill Taylor|page=536|publisher=Oxford University Press|date=9 September 2011|access-date=14 June 2013|isbn=9780199912100|archive-url=https://web.archive.org/web/20160516125550/https://books.google.com/books?id=oWQdjnVo2B0C&pg=PA536|archive-date=16 May 2016|url-status=live}}</ref><ref>{{cite book |url=https://books.google.com/books?id=sGz6wEwkBOwC&pg=PA56-IA7 |title=The Brewmaster's Table |author=Garrett Oliver |page=62 |publisher=HarperCollins |date=19 October 2010 |access-date=14 June 2013 |isbn=9780062042835 |author-link=Garrett Oliver |archive-url=https://web.archive.org/web/20160603161532/https://books.google.com/books?id=sGz6wEwkBOwC&pg=PA56-IA7&dq |archive-date=3 June 2016 |url-status=live }}</ref> The wort is cooled in open vats (called "[[coolship]]s"), where the yeasts and [[microbiota]] present in the brewery (such as ''[[Brettanomyces]]'')<ref name="Verachtert 1995">{{Cite journal|vauthors=Verachtert H, Iserentant D |year=1995 |title=Properties of Belgian acid beers and their microflora. 1. The production of gueuze and related refreshing acid beers |journal=Cerevesia |volume=20 |issue=1 |pages=37–42}}</ref> are allowed to settle to create a spontaneous fermentation,<ref name="Oxford">{{cite book|url=https://books.google.com/books?id=Ga4MYyZq-RMC&pg=PA265|page=265|author=George Philliskirk|title=The Oxford Companion to Beer|publisher=Oxford University Press|date=2011|isbn=9780195367133|archive-url=https://web.archive.org/web/20191224044414/https://books.google.co.uk/books?id=Ga4MYyZq-RMC&pg=PA265|archive-date=24 December 2019|url-status=live}}</ref> and are then conditioned or matured in oak barrels for typically one to three years.<ref>{{cite journal |title=The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer |volume=9 |issue=4 |pages=e95384 |author1=Freek Spitaels |author2=Anneleen D. Wieme |display-authors=etal |date=18 April 2014 |journal=[[PLoS ONE]] |pmc=3991685 |pmid=24748344 |doi=10.1371/journal.pone.0095384 |bibcode=2014PLoSO...995384S|doi-access=free }}</ref>