What characterizes traditional lambic beers?

Traditional lambic beers are characterized primarily by spontaneous fermentation. This distinctive fermentation process involves exposure to wild yeast and bacteria present in the environment, particularly in the Senne Valley of Belgium. Lambic brewers do not inoculate the wort with cultivated yeast strains; instead, they let nature take its course. This results in complex flavors and aromas that are unique to lambic beers, often including hints of funkiness and earthiness.

Although some lambic styles may display varied levels of carbonation, it is not a defining feature of all lambic beers. While hops do play a role in lambic production, particularly in older styles using aged hops for bittering and preservation, traditional lambics do not emphasize the use of hops for flavor or aroma enhancement as some other beer styles do. Furthermore, the assertion that only pilsner malt is used in lambic production is not accurate, as different malts can be employed to achieve the desired characteristics, including wheat, which is commonly used alongside barley malts.