Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer’s yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness.[89]