What should I look for taste wise to establish if I have an intentional Lactobacillus infection in a beer. Also what does Brett taste like? Does it have a taste? I'm drinking an ale I fermented with yeast/bugs introduced via wild blackberries. It is sour (as opposed to bitter) and 'funky' for want/lack of a better term. This beer is seriously wacko and I'm not game to let anyone else try it but like a car wreck I just can't turn away from it.
Lacto to me is almost a sweet sourness... I think of it like yogurt. If you can get some lactic acid, put one mL into about 8 oz. of beer and you'd see what I mean.
There is a wide variety of Brett that can taste anywhere from funky to fruity. Brett is not sour or tart, in case you didn't know.
