all encompassing term for beers brewed in America using yeast or bacteria in addition to brewer's yeast for fermentation. Such beers may be similar Lambic or Oud bruin, and are typically fermented using a strain of brettanomyces for part or all of the fermentation. 

the process of aging a beer in used wine or spirit barrels. If there are microbes left in the barrel it can lead to a sour beer.

the mixing together of different batches of beer to create a final product

a strain of yeast that commonly lives on fruit. It can also ferment beer, although it works more slowly than Saccharomyces. It is also far less predictable than Brewer's yeast and can often lead to funky and sour flavors

a loose style mostly defined by local ingredients and a sense of terroir provided by native yeasts and microbes, often through the use of open fermentation

large wooden vats, much larger than a barrel, used for fermenting and storing beer and wine. the porous nature of the wood allows for oxygen and microbes to affect the beer, often turning it sour.

often sour. Beers that have fruit added and are allowed to ferment with the wild yeast (usually brettanomyces) and sugar present in the fruit.

lactobacillus soured wheat beer with coriander and salt. Modern versions may contain fruit

a blend of 1, 2, & 3 year old lambics

The introduction of a microbe like yeast or microorganisms such as lactobacillus into surroundings capable of supporting its growth.