Changes in microbial community composition during the four distinct stages of fermentation of beers of this lambic style are well understood . The first stage of lambic fermentation, the Enterobacteriaceae stage, occurs three to seven days into fermentation and is characterised by the abundance of Enterobacter spp., a suite of other bacteria, yeasts including Saccharomyces spp., and a lack of lactic acid bacteria . This is followed by the main fermentation stage, beginning three to four weeks into fermentation, which is denoted by the abundance of Saccharomyces species including S. cerevisiae, S. pastorianus. and S. uvarum . The acidification stage occurs three to four months into fermentation and is characterised by the presence of LAB and acetic acid-producing yeasts.