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It is indeed not just lactobacillus, but usually a mix of lacto, pediococcus, enterobacter, acetobacter, Brettanomyces, Saccharomyces, &c. There are a number of excellent US sour producers in that area, regionally, but from further afield that you should have distribution of. I believe very few are doing a traditional Guezue Lambic, but many are doing ...


1

You should be good with bottling as normal. I prefer mixing the sugar and beer in a bucket to even out the even out the carbonation levels. After a year the brettanomyces has brought the gravity down very low so I wouldn't worry about bottle bombs. Also, if you pasteurize or sulfite the beer you are robbing yourself of the beer developing further ...



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