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All of my beers use the same mixed culture of many different strains of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus.

These are all of the sour beers that I have brewed:

• Raspberries refermented on a sour base beer with a bottle cap label of AR1
• A sour base beer poured back on top of the leftover raspberry solids and dry hopped with Meridan with a bottle cap label of VR1
• A Russian Imperial Stout sour beer with a bottle cap label of FM3
• A sour base beer that has been dry hopped with Amarillo hops with a bottle cap label of DH1
• A sour base beer that has been dry hopped with ginger with a bottle cap label of G3
• A Flander's Red beer with honey with a bottle cap label of FH1
• Prickly Pear fruit refermented on a sour base beer with a bottle cap label of PP1
• Syrah grapes refermented on a sour base beer with a bottle cap label of BDS1
• Strawberries refermented on a sour base beer with a bottle cap label of OS1
• Peaches refermented on a sour base beer with a bottle cap label of FT1
• Cherries refermented on a sour base beer with a bottle cap label of MVM1
• Boysenberries refermented on a sour base beer with a bottle cap label of BS1
• A sweet Darjeeling Black Tea fermented with a mixed culture with a bottle cap label of SC1
• A sweet Decaffeinated Courtlodge Ceylon Black Tea fermented with a mixed culture with a bottle cap label of SC3