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The “Wild Beer” and the “Sour Beer” are catch-all styles for any golden to amber colored beer where the implementation of a microorganism other than traditional brewer’s yeasts ensures a drier, thinner, sour and/or funkier product. Such microorganisms includes Lactobacillus, Pediococcus, Saccharomyces and Brettanomyces. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. They are non-traditional beer interpretations or experimentations inspired by Belgian classic sour / wild ales. The "Traditional Wild / Sour Beers” are often the result of a Mixed-Fermentation Blend of beers aged in barrels and tend to have a complex funky taste acquired from the microbial flora. Wood or barrel aging is very common in this type of beers, but not required. The “Kettle Sour Beers” or “Quick Soured Beers” are generally soured using a Kettle Souring technique in a stainless steel mash tun and have a tartness taste similar of an unsweetened yogurt.