Cuvee des Jacobins - 100% Spontaneous Fermentation

I always thought this beer was brewed using mixed fermentation like Rodenbach - ale yeast during primary and then fermentation with bugs in the foeders.

Apparently Cuvee des Jacobins is 100% spontaneously fermented. The brewer considers the beer to be lambic. Before it is placed in foeders it is inoculated with bugs overnight (just like lambic). I always thought that the Jacobins was far more acidic than other traditional Flanders' Reds. Does anybody know if the beer is pasteurized? If it has already been undergoing lactic fermentation for 18 months, I doubt the PH will continue to drop.

http://www.omervanderghinste.be/en/news/new-foeders-brewery