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Another related process is to supplement a spontaneous fermentation which is carried out as defined by this wiki article but to also pitch commercial lab pitch of microbes, cultured wild caught microbes, or a slurry from a previous spontaneous fermentation. These options might be necessary for failed attempts for a spontaneous fermentation to successfully start fermenting with the desired week or two. Pitching lab cultures might result in a different flavor result than if the wort was fermented completely spontaneously since lab cultures will often out-compete and eventually kill many other species of microbes that would be present in wort that was cooled overnight in a coolship. As with pitching microbes from a previous spontaneous fermentation, these processes are a deviation from the 100% spontaneous fermentation process, and therefore are sometimes not referred to as "spontaneous fermentation", but perhaps "partial spontaneous fermentation" or some other term.

==Spontaneous Fermentation versus Mixed Fermentation==