Lactobacillus

[earle]

Yep, you get a pretty clean sourness from kettle souring with lacto. Very refreshing and suited to particular styles like Berliner Weisse. If you want funk and Brett you'll need to slow sour. I recently did a kettle sour with the same grain bill as a Flanders Red. Very enjoyable but not the same complexity. I reckon the key is not to call your sour something its not so drinkers have the right expectation - I've called mine a Kettle Soured Red so people aren't expecting a proper Flanders Red when a kettle sour won't meet those expectations.