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==Three Stage Fermentation==
Matt Miller outlines a ''three stage fermentation'' process on his blog article [http://sourbeerblog.com/understanding-brewing-blending-lambic-style-kriek/ Understanding, Brewing, and Blending a Lambic Style Kriek] <ref>[http://sourbeerblog.com/understanding-brewing-blending-lambic-style-kriek/ Understanding, Brewing, and Blending a Lambic Style Kriek]. Miller, Matt. Retrieved 1/24/2015.]</ref>. See the article for a much more detailed process. Matt was also interviewed about his process by James Spencer on the [http://traffic.libsyn.com/basicbrewing/bbr01-22-153stepkriek.mp3 BasicBrewing Radio podcast]. In summary, his process is as follows:
# Produce a low hopped wort (see the [[Mixed_Fermentation#Standard_Method|Standard Method]] above).
# After boiling the wort, cool it to 110-120°F (43.3-48.9°C), and run it into the fermenter.
# Add one or more cultures of [[Brettanomyces]]. Optionally, also pitch a culture of [[Pediococcus]] and/or bottle dregs from commercial sours (see [[Commercial_Sour_Beer_Inoculation|Commercial Sour Beer Inoculation]] for more details on using commercial bottle dregs). For more ''funky'' Brett flavors, do not make a starter for the Brett.
# 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.
==Reusing a Sour Yeast Cake==