There is a lot to understand with brewing brewing with these wild yeast and bacteria's
Brettanomyces (aka “Brett”): A strain of yeast, not a bacteria. There are different strains of Brett, each of which produces its own flavors ranging from tropical pineapple and fruity peach cherry and sherry and lots more. It serves the same function as saccharomyces does fermenting beer. But Brett works more slowly, meaning a beer that could have fermented within days or weeks with saccharomyces will take weeks, months or even years to display its full character when Brett is used.
Lactobacillus (aka “lacto”): A bacteria, not a yeast. Lacto eats up the sugars in wort and, rather than converting them to alcohol, converts them to lactic acid. This lowers the liquid’s pH, making it sour. Lacto produces lactic acid, resulting in a clean, sour taste.
Pediococcus (aka “pedio”): A bacteria, not a yeast. Like lacto, pedio produces lactic acid and lowers pH. But all things being equal, many people find the resulting sourness from the introduction of pediococcus “harsher” than that of lactobacillus. While lacto produces a clean sourness, pedio can contribute other funky aromas and flavors to the mix. It gives Brett more fuel to work with, so they’re often used together. It’s the bacteria that sours beers like lambics and Flanders reds. Pedio produces lactic acid as well as other funky and sour flavors.
The following is a list of the cultures involved in true lambic fermentations and the sequence of activity:
Enteric bacteria (3 to 7 days)Kloeckera apiculata (3 to 7 days)Saccharomyces species (2 weeks)Lactic acid bacteria (3 to 4 months)Brettanomyces yeast 8 months)Oxidative yeasts (8 months)