Changes

Much of the above discussion has focused on spontaneous fermentation as applied to lambic and lambic-inspired brewing. Some brewers are applying spontaneous fermentation to yield beers quite different from lambic-oriented brewers. A notable example of this is [[De Garde]], whose entire lineup of beers are cooled in a coolship and don't see pitched yeast <ref name="Beer Temple interview with De Garde">[https://vimeo.com/127084279 The Beer Temple Interviews #264 with Trevor Rogers of De Garde]</ref> (excepting perhaps a bit of pitched yeast in some beers for bottling conditioning). De Garde produces a range of spontaneous beers including beers similar to berliner Berliner weisse by warm incubation after spontaneous inocculation <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/814831538545062/ MTF facebook conversation with screenshot of brief De Garde process, March 2014]</ref>. By manipulation of parameters such as grist, hopping levels and incubation/fermentation temperatures, a diverse range of beers of spontaneous fermentation can be produced outside of lambic-inspired beers.