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For the purposes of this article, we are defining a ''mixed fermentation'' as any fermentation that consists of a combination of [[Saccharomyces]], [[Brettanomyces]], [[Lactobacillus]], and [[Pediococcus]] cultures. In all approaches, Saccharomyces and/or Brettanomyces, being yeasts, will be responsible for the primary fermentation. Broadly speaking, there are two styles of mixed fermentations: "sour" fermentations and "funky" fermentations. "Sour" fermentations are characterized by their higher acidity and tart flavor, and require the use of a Lactic Acid Bacteria (LAB; generally Lactobacillus and/or Pediococcus). "Funky" fermentations generally do not contain LAB, but instead use a combination of Saccharomyces and Brettanomyces. Funky beers may be slightly tart, but are generally not considered sour. For 100% Brettanomyces fermentations, see the [[100% Brettanomyces Fermentation]] page.

It is important to mention that sour brewing in general has very little clear, defined "rules". Many methods can be used in conjunction with other [[Brewing Methods]], and new methodologies are developed constantly. Many of the methods used are determined by the types of microbes the brewer is working with. This article will never be able to fully detail all mixed fermentation methods, but it will provide a "big picture" view of the general methodologies. Much more detailed information can be found in Michael Tonsmeire's pivotal book on sour brewing, "American Sour Beers".