Contemporary Wild Ales can encompass any number of sub styles of beer but generally are New World expressions of microflora terroir using techniques used in traditional Belgian lambic and gueuze. American versions can be more bold and assertive in character - both sourness and funk -, whereas Australian versions can range from very subtle and light to bold. New Zealand has several producers of these beers as well, and they tend to be heavier on the 'funk' than their Belgian counterparts. However, whereas Belgian lambic production is centuries old, these New World breweries are at most 20 years old and each brewery is still finding their own vision and profile. Exciting times ahead for these producers.