Again, the book Lambic by J-X Guinard is recommended reading before making a Lambic, though a brewer should use more aged hops, and expect longer maturation times then he gives. Hops - Should include 'a lot' of hops in the kettle. Yes, you want the tannins. Just get it started. Sparge at 200f Boil for 2-3.5 hours.
Hops go in at the beginning.
A regular fermenter is OK, but should be glass once before anything other then a normal beer yeast is added. Start primary fermentation with a regular, highly attenuating ale yeast, preferably without much flavor. Chico works well. After a few months you have a young Lambic. This can be aged further, mixed with fruit, bottled, etc.