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'''Spontaneous Fermentation''', for the purposes of this article, refers to the inoculation of wort for fermentation with local ambient microbes. This term has There is a long precedence of this term being used by Belgian lambic producers to describe the part of the lambic brewing process where yeast and bacteria inoculate their wort, and the term has been adopted by commercial brewers in other parts of the world to refer to this process <ref>[https://youtu.be/OBrRPbdCln4?t=4m Pierre Tilquin. Youtube interview. 09/16/2013. Retrieved 10/01/2018. ~4 minutes.]</ref><ref>[https://youtu.be/m_OJv5O8YL8?t=2m26s Jean Van Roy. Youtube interview. 03/13/2014. Retrieved 10/01/2018. ~2:26.]</ref><ref>[https://methodetraditionnelle.org/standards/ Méthode Traditionnelle standards. Retrieved 10/01/2018.]</ref>. Spontaneous fermentation is commonly achieved by use of open [[File:Tilquin blowoff tubes.jpeg|400px|thumb|right|Lambic fermenting at Tilquin with blowoff tubes]]cooling such as in a [[coolship]] where the wort is left exposed to the air and allowed to cool naturally over night overnight and wild autochthonous (native) yeast and bacteria are introduced into the wort as it cools. While spontaneous fermentation is part of the traditional brewing process for [[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>, not all spontaneously fermented beers necessarily use other processes that lambic production methods use, and Belgian lambic producers insist that the term "lambic" should only be used for beers brewed in Belgium using the various lambic brewing methods (see [[Lambic#Lambic_outside_of_Belgium.3F|Lambic outside of Belgium]]). Spontaneous fermentation should not be confused with the various methods of [[Wild_Yeast_Isolation|culturing wild yeast and bacteria]] because many of the microbes that might make a flavor impact during spontaneous fermentation are killed off during the wild yeast culturing processes. Spontaneous fermentation should also not be confused with [https://byo.com/mead/item/1211-open-fermentation-tips-from-the-pros "open fermentation"], which is a generic method of fermenting many styles of beer including English ales and lagers in a vessel that is not closed.