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Lambic is a similar beer produced in Belgium, but is fermented using [[Spontaneous Fermentation|spontaneous fermentation]]. Enterbacteria were not found in the brewery that Martens et al. studied since spontaneous fermentation was not used. However, after the enterobacteria and primary ''Saccharomyces'' fermentation phases of lambic brewing are complete, the microbial populations of lambic and Flanders red/brown beers are similar during their aging processes. Both beers display a dominance by ''Brettanomyces'' and ''Pediococcus'' during the aging phases. Flanders Red Ales differ by having a large portion of the acid production performed by ''Lactobacilli'', where as in lambic the acid production is performed by ''Pediodoccus damnosus''. Flanders Red Ales are also characterized by having ''P. parvulus'' instead of ''P. damnosus'', however Martens et al. noted that the two species have no clear difference as far as their effects on fermentation go. Martens also noted that ''Brettanomyces'' began to disappear from old English Porter when the beer moved from wooden casks to metallic ones. It is thought then that the wooden casks are vital to ''Brettanomyces'' in Flanders Red Ale brewing, perhaps due to the presence of ''Pediococci'', with which ''Brettanomyces'' "cooperates" to ferment dextrins in the beer during the aging phase <ref name="Martens"></ref>.

==See Also==