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* [[Mixed Fermentation From Cultures]] refers to the process of fermenting a wild or sour beer with a culture that contains more than just Saccharomyces (or no Saccharomyces). These are often mixed cultures containing [[Brettanomyces]], [[Saccharomyces]], [[Lactobacillus]], and [[Pediococcus]]. Mixed cultures are available from multiple yeast companies such as [[Wyeast]], [[White Labs]], [[The Yeast Bay]], [[GigaYeast]], and [[Omega Yeast Labs]].
* [[Spontaneous Fermentation]] refers to the method of using yeast and or bacteria that is naturally present in the air, or on fruit, grain, insects, or other naturally occurring carriers.
* [[Commercial Sour Beer Inoculation]]is a process where unpasteurized commercial sour beers are used to ferment a sour beer. Generally only the last half inch of a beer is used, which is sometimes called the "bottle dregs". Commercial sour beers can be used by themselves, but are more often used in conjunction with another brewing method to add diversity to a mixed fermentation.