As a long-time, sometime, home brewer and beer enthusiast—though hardly a connoisseur—with an interest in different styles of beer, I was intrigued by Pietro's question re: bottling blended sours:
I once ordered a genuine Belgian lambic at some pub (I forget where, when, and what label was on the bottle) and thought it had to be spoiled.
It's my understanding that lactobacillus fermentation is responsible for, among other things, traditional-style pickles and saurkraut, and partly responsible for lambic as well as other 'wild' beers. Sourish and cloudy I expected, foul I didn't. Now I'm wondering if anyone can recommend a brand, and a supplier in Southwest British Columbia or Northwest Washington, who can provide an example so I can decide whether or not it's something I'd like to drink and eventually try to reproduce.