Changes

Although creating a dextrinous wort is traditional for spontaneous fermentation, it is not necessarily a microbiological requirement. Traditional [[Lambic]] must use a turbid mashing process for the sake of tradition, but non-lambic spontaneous fermentations can also be successful using simpler methods such as single infusion mashes. Not having the dextrins available for the microbes during long-term aging might change the fermentation profile and produce a different type of product (for example, with fewer dextrins there might be less acidity produced from the slow acting ''Pediococcus'', but ''Brettanomyces'' does not rely solely on dextrins to produce its flavor contributions and fewer dextrins will accomplish a faster stable final gravity). Many brewers outside of Belgium have experimented with doing spontaneous fermentation with wort that was not produced from a turbid mash (references needed).

===Hopping===