Yep. They just have tastier bacteria. You could move to Lambeek
It's definitely not fair. Not fair at all. Especially since they just leave it sitting out and get the best beer in the world.
If you're ever in Brussels, DEFINITELY go to the Cantillon brewery. It is an amazing example of old-school lambic technique and what not to do (unless you're making Lambic in Belgium). They make the beer once a year in the Fall, presumably because the wild yeasts are right then. The mash is done in the open. The wort is pumped into a shallow pan in a dusty, dirty room, where the roof is leaky and open to the outside world. There are bags of hops sitting around open and oxidizing at room temp. The brew is put into barrels that are not really cleaned and certainly not sanitized. They foam and gush all over one another and the whole place reeks of lambic. It's a delightful mess!
And then they let you sample the nectar of the good that is the result of all this. It's really something.
I'm enjoying a pale ale we made a few weeks ago right now. We have a pilsner and a porter on tap too. The porter is on the nitrogen tap. I'm pretty sure I have a homebrew buzz, too, and I KNOW I like it