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# A twenty to twenty-four month fermentation dominated by ''Brettanomyces'', ''Lactobacilli'', ''Pediococcus'', and acetic acid bacteria (''Acetobacter'').
The development of the third stage with ''Brettanomyces'' and ''Pediococcus'' was similar to the development of these microbes in [[Lambic]] fermentation. The "light beer" was never allowed to go through the third phase of fermentation, and was instead chilled to 0°C and then used to blend with previous batches of the "heavy beer" and then pasteurized during packaging for stability <ref name="Martens">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1997.tb00939.x/abstract MICROBIOLOGICAL ASPECTS OF A MIXED YEAST—BACTERIAL FERMENTATION IN THE PRODUCTION OF A SPECIAL BELGIAN ACIDIC ALE. H. Martens, D. Iserentant andH. Verachtert. 1997.]</ref>.
====Primary Fermentation====