Lambic and Gueuze Beers of Belgium are examples of which style of production?

Lambic and Gueuze beers of Belgium are indeed classified as sour ales and are produced through spontaneous fermentation processes. The unique characteristic of these beers comes from the use of wild yeast and bacteria that are present in the environment, particularly the yeast Brettanomyces, which contribute to their distinctively sour and complex flavors.

Unlike many other beer styles that rely on controlled fermentation with specific yeast strains to produce desired flavors, Lambics are exposed to the open air, allowing the natural microbes to inoculate the wort. This traditional method results in a spontaneous fermentation, leading to the sour characteristics that define these beers.

Gueuze is a blend of young and old Lambic beers and undergoes a secondary fermentation in the bottle, further enhancing its effervescence and complexity. Both styles reflect a rich history of brewing in Belgium and demonstrate how the interplay of local yeast and environmental factors can result in unique flavor profiles in beer.