Lambics achieve their characteristic sour and fruity flavors through a combination of spontaneous fermentation with wild yeasts and bacteria, and the addition of fruits during fermentation. The most common wild yeast strain responsible for lambic's unique profile is Brettanomyces, which imparts goaty, leathery, and phenolic flavors to the beer. Additionally, the fruits added to the beer contribute their own natural flavors and aromas, creating a complex and intriguing taste profile.