Hmmm... not sure I follow you here. Without Brett Brux/Pedio/Lacto, there isn't sour beer.. or at least these kinds of sour beers. There are a number of places that outline how these particular yeast strains act upon the unfermented wort.. in what order they take place, how long these particular strains act upon the wort etc... absolutely, the blender has a HUGE impact on the finished product.. but none of it 'happens' without those yeast strains. Would certainly be interesting to see if another region would be able to produce a similar product. A somewhat expensive experiment, but could be fun!!