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There is Belgian yeast like they use in Chimay but the Lambic yeast is insideous. Once you get it into your equipment or even in your house , its almost impossible to get rid of that sick sweet taste.
Way back , they used to brew up big swimming pool sizes of beers and then open the loover windows in the buildings and the Lambic yeast would just blow in and start fermenting the beer. It just grows everywhere and is very hardy and fast to multiply even on simply damp surfaces do to normal Humidity.
Trouble with belgian beers is its very expensive and sometimes hard to find. Chimay , Fin Du Monde and some name with the word Devil in it I think were the only ones available years ago. I like Chimay. I once Largered 2 16 ounce tottles in my fridge for more than 15 years. I brought them to a brew club meeting and gave everyone a taste. Everyone agreed it tasted just like Chimay after aging that long in the cold environment.
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