As I have read many reviews (particularly Mo Betta Bretta) recently it seems there is some confusion that Brett will make a sour beer. It is my understanding that Brett does not produce significant acid, only funky esters. While acid is produced primarily from bacteria (lactobacillus and pediococcus) for souring. Therefore the category American Wild Ale should not imply sour beer. Is this correct? Is this recognized by BAs?