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For the purposes of this article, we are defining a ''mixed fermentation'' as any fermentation that consists of a combination of [[Saccharomyces]], [[Brettanomyces]], [[Lactobacillus]], and [[Pediococcus]] cultures. In all approaches, Saccharomyces and/or Brettanomyces, being yeasts, will be responsible for the primary fermentation. Broadly speaking, there are two styles of mixed fermentations: "sour" fermentations and "funky" fermentations. "Sour" fermentations are characterized by their higher acidity and tart flavor, and require the use of a Lactic Acid Bacteria (LAB; generally Lactobacillus and/or Pediococcus). "Funky" fermentations generally do not contain LAB, but instead use a combination of Saccharomyces and Brettanomyces. Funky beers may be slightly tart, but are generally not considered sour. For both categories, the primary fermentation will be completed by yeasts such as Saccharomyces and/or Brettanomyces. For 100% Brettanomyces fermentations, see the [[100% Brettanomyces Fermentation]] page.

It is important to mention that sour brewing in general has very little clearly defined few well-established "rules". Many methods can be used in conjunction with other [[Brewing Methods]], and new methodologies are constantly being developed. Many of the methods used are determined by the types of microbes the brewer is working with. This An article will never be able to fully detail of this length cannot encompass all mixed fermentation methods, but . Instead it will provide a "big picture" view of the general methodologies. More detailed information can be found in Michael Tonsmeire's pivotal book on sour brewing, "American Sour Beers". The full range of methods described in his book probably won't make it onto this wiki.

Sour fermentations require at least one Lactic Acid Bacteria (LAB), such as [[Lactobacillus]] or [[Pediococcus]], and at least one yeast such as [[Saccharomyces]] or [[Brettanomyces]]. Many yeast companies offer [[Mixed Cultures]] that provide all of the microorganisms necessary to make a sour beer. The results of these commercial mixed cultures can be as varied as the cultures themselves. For example , some of these commercial mixed cultures produce lightly tart beer that may exhibit less minimal funky flavors than other cultures; others may produce intense sourness and assertive funk. This is dependent on what the types of microbes are in the mixed culture, what their ratios are, how old the cultures are, and what methods the brewer uses to encourage or discourage certain flavors. The brewer must understand that all of these microbes are complex organisms (some more complex than others). Not only do different species behave differently and produce different results under different conditions, but different strains of the same species also can also behave differently and produce different results under different conditions. Just as strains of Saccharomyces cerevisiae produce different results in clean beers (e.g., California Ale yeast versus Belgian Ale yeast), strains of Lactobacillus spp. and especially Brettanomyces spp. can also vary widely.