I have a little stash of lambic cellaring away in an unfinished basement in North Carolina. As we move into summer the basement temperatures are slowly climbing towards the mid 60's, but with no major swings in ambient temperature. Is this really a bad range for lambic? I started this project in 2016 so I have bottles that have gone through two summers now. What flavors would I be looking for that would suggest degradation to heat? Additionally, as I consider the history of lambic I would assume most bottles were traditionally stored in basements such as mine. Has anyone ever compared lambic drank from a basement as to that from a wine fridge? I wonder if minor fluctuations help or hurt the beer in the bottle. In my experience, all the old lambic pulled from grote dorst's basement I've had tastes just as good as anything from some state of the art wine fridge.