I have been toying with the idea of creating a sour beer. Now that I have carboys I am not using, I could dedicate them to the 1 year process of making sour beer.....using all that bacteria like Brettanomyces Lactobacillus, and Pediococcus....kinda gives me the creeps...
just keep repeating the mantra:
" Nothing in beer can kill you,
nothing in beer can kill you,
nothing in beer can kill you....except beer".