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The traditional production of spontaneously fermented beer employs a few main processes and goals including the production of a dextrinous wort, high hopping rates (usually with aged hops), and inoculation of the wort with a [[coolship]]. Not all breweries producing spontaneously fermented beer employ these three techniques, but they are generally common among producers.
A dextrinous wort may be produced by different mashing procedures. The most traditional method of achieving this is through a [[Turbid Mash|turbid mash]]. With this mashing technique, unconverted starchy wort (which turbid in appearance)is pulled from the mash and heated to denature enzymes. These pulled runnings are then replaced by infusions of hot water as the mash is carried through a series of steps for conversion of the remaining grains. The starchy wort from the early 'turbid' pulls is carried to the boil with incomplete conversion, providing dextrins to sustain [[Brettanomyces]] and lactic acid bacteria in a prolonged mixed fermentation. Other methods to carry unconverted dextrins into the boil may be employed such as the addition of flour (----add source----), <ref name="Burgundian Babble Belt discussion">[http://www.babblebelt.com/newboard/thread.html?tid=1108752780&th=1243453104]</ref> passing hot mash runnings through flaked grains <ref name="Flat Tail on the Brewing Network">[http://thebrewingnetwork.com/shows/1027/ Flat Tail on the Brewing Network, ~1:04 in]</ref>, or pulling mash runnings before full conversion without the prolonged processing of a turbid mash <ref name="Flat Tail on the Brewing Network" />. Whichever technique is employed, the goals are the same - to provide starches which ''Saccharomyces cerevisiae'' and ''Saccharomyces pastorianus'' cannot ferment and which can feed the diverse combination of other yeasts and bacteria present.
Traditional spontaneous brewers use high hopping rates of aged hops in a long boil. The high hopping rates help to regulate bacterial activity and select for the desired bacteria. Aging of the hops lowers the flavor/aroma impact the hops provide and also lowers the bitterness. The aged ops still do provide some bitterness as both oxidized alpha acids and oxidized beta acids can contribute to perceived bitterness and measured IBUs (---include OSU talk from CBC 2015--). Cantillon uses hops that are on average 2-3 years old at hopping rate of 250-300g/100 L (3.34-4.0 oz/gal)(<ref name="Spontaneous Sour Hour">[http://www.thebrewingnetwork.com/membersarchive/sourhour2015_05_wildfriendship.mp3 The Sour Hour Episode 11 with Rob Tod and Jason Perkins from Allagash, Jean Van Roy from Cantillon, and Vinnie Cilurzo from Russian River]</ref> ~49 minutes in).