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'''Spontaneous Fermentation''', for the purposes of this article, refers to the fermentation inoculation of wort for fermentation with local ambient microbes. This is commonly achieved by inoculating it use of open cooling such as in a [[coolship]] where the wort is left exposed to the air and allowed to cool naturally over night. Wild yeast and bacteria are introduced into the wort as it cools. It is the traditional method of brewing [[Lambic]] <ref>[http://lambicandwildale.com/the-mystery-of-lambic-beer/ The Mystery of Lambic Beer. Jacques De Keersmaecker. Aug 1996. Retrieved 05/05/2015.]</ref>.