Spontaneous fermentation of Lambics

[Swift Pint]

I like lambics, geuzes and am up for having a go at brewing some.
I've got a few bottles which I'm hoping to use the dregs from, but to be honest I think thats kind of cheating a little bit.
In a lot of the article I've read online (mostly US homebrewers) they always something along the lines of the following:

If we tried that outside of Belgium, our results would be bad to horrible. The reason is the wild yeasts and bacteria local to parts of Belgium are used to make lambic. The rest of the world must use a commercial lambic blend.

Does anyone know if this is substantiated in any way? I mean I know theres loads of different strains of yeast and lots of different bacteria that would love to have a party in my wort, but does anyone know if this "only in Belgium" thing is in any way substantiated?
It seems like a bit of a cop out to me. Theres going to be a different make up of yeasts and bugs from location to location due to environmental factors, but will there really be that much difference? Surely it is the existence of these bugs in the lambic breweries, but also their ability to survive and dominate in the wort.

If I was to go for a sponatneous fermenatation what would be the best approach?
Ferment in a bucket with the lid off - if so, how long with the lid off?
Or maybe in a carboy without the bung?
Would it be best to have the fermentor near to or away from the kitchen/fruit bowl(lots of wild yeast there I guess)?
Has anyone had any luck doing this?

 

[Devonhomebrew]

Ive made a vieo will be uploading it to youtube then post the link here as i cant be bothered to type it all out lol :

 

[Swift Pint]

haha, awesome. Cheers!
:

 

[Devonhomebrew]

http://www.youtube.com/watch?v=YR0eb7oM ... e=youtu.be might be some help to you i dont know also check out http://www.themadfermentationist.com/

 

[Swift Pint]

Awesome Devon! Love the personalised video response! :thumb:

Looks like your spontaneous ferments are coming along nicely. Have you had a smell / taste yet?
I thought the "only in Belgium" line seemed like ********, will be good to prove it wrong :party:

I think I'll try something similar then. Looks like theres lots of good stuff on the mad fermentationist, so will get reading.

Let me know how your experiement progresses, i'd be keen to know how the beers turn out eventually.

 

[graysalchemy]

I thought the "only in Belgium" line seemed like ********, will be good to prove it wrong

Them there bacteria know no bounds especially international ones:lol:

 

[Devonhomebrew]

Awesome Devon! Love the personalised video response! :thumb:

Looks like your spontaneous ferments are coming along nicely. Have you had a smell / taste yet?
I thought the "only in Belgium" line seemed like ********, will be good to prove it wrong :party:

I think I'll try something similar then. Looks like theres lots of good stuff on the mad fermentationist, so will get reading.

Let me know how your experiement progresses, i'd be keen to know how the beers turn out eventually.

Lol you will be waiting about 6 months to 1 year lol im going to make 5 gallons of pale lambicc and 5 gallons of kriek (cherry) lambic aswell