# Age for 6-18 months, or longer if desired.
# For the last two months of aging, fruit, spices, and/or oak can be added directly into the fermenter. Also consider [[Blending]] with other sour beers.
=''Funky'' Mixed Fermentation=
==The Basics==
''Funky mixed fermentations'', for the purposes of this article, refer to fermentations that contain [[Saccharomyces]] and [[Brettanomyces]]. They do not contain lactic acid bacteria such as [[Lactobacillus]] and [[Pediococcus]]. As such, these beers may have a lightly tart flavor, but are not described as being ''sour''. The flavor of ''funky'' beers is often dominated by the array of flavor compounds produced by [[Brettanomyces]] (see [[Brettanomyces#Brettanomyces_Metabolism|Brettanomyces metabolism]]). Generically speaking, these flavors range from tropical fruits, stone fruits, smoke, ''barnyard animal funk'', bitterness that lingers on the palate longer than hop bitterness and is accompanied by undertones of fruit, ''horse blanket'', sweat, body odor, etc.
==Brewing Methods==
(To do)
=References=
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