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* [[Funky Mixed Fermentations]] refer to processes of using [[Saccharomyces]] and [[Brettanomyces]], and no souring bacterias. This results in a ''funky'' beer with interesting flavors from the Brettanomyces, but very low to no levels of acidity.
* [[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 Dregs 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.
* [[100% Brettanomyces Fermentation]] is the process of doing a primary fermentation with only [[Brettanomyces]] yeast.