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For the purposes of this article, we are defining a '''mixed fermentation''' (also referred to as "mixed culture fermentation") as any fermentation that consists of a combination of ''[[Saccharomyces]]'', ''[[Brettanomyces]]'', ''[[Lactobacillus]]'', and ''[[Pediococcus]]'' cultures. 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 "Funky Mixed Fermentations", see the [[Funky Mixed Fermentations]] page. For 100% ''Brettanomyces'' fermentations, see the [[100% Brettanomyces Fermentation]] page.

The bulk of this page will focus on information for sour mixed fermentations. For "Funky Mixed Fermentations", see the [[Funky Mixed Fermentations]] page. For 100% ''Brettanomyces'' fermentations, see the [[100% Brettanomyces Fermentation]] page.  It is important to mention that sour brewing in general has very few well-established "rules". Many While we may categorize techniques for the sake of keeping some sort of manageable structure to this wiki, many methods can be used in conjunction with other [[Brewing Methods]], and new methodologies are constantly being developedthat mix and match more established techniques. Many of the methods used are determined by the types of microbes the brewer is working with. An article of this length cannot encompass all mixed fermentation methods. Instead it will provide a "big picture" view of the general methodologies. Towards this end, we divide mixed fermentation methods into two approaches: the traditional long fermentation method and an increasingly popular, short fermentation method. They are divided here as a device to illustrate the philosophy of each and facilitate the discussion of the techniques used for each methodology. The distinction of these two methods is however somewhat artificial, indeed many brewers use elements of both approaches to achieve their desired results. More detailed information Examples of how techniques can overlap to create new techniques can also be found in Michael Tonsmeire's pivotal book on sour brewing, "American Sour Beers".