What to do with failed Berliner Weisse?

I brewed an extract Berliner Weisse that did not get sour. I pitched Wyeast lactobacillus delbrueckii at 90 degrees F and waited 24 hours to pitch Wyeast German Ale (no starter). It's been two months since fermentation started, so I assume the lack of any sourness means that the lactobacillus died. The beer is fully fermented out at final gravity of 1.012. It tastes very clean and is very clear. I have several options that I have thought of for what to do with the beer now. I could artificially add lactic acid to make it sour, but I'm worried that this will make the beer very one-dimensional. I could add pureed raspberries and repitch more lactobacillus, hoping that the new bacteria would not be out competed by the German ale yeast. Another option is to bottle the beer as is, but it's pretty boring now and that wouldn't be any fun. I could also dry-hop it to go in an entirely different direction. If anyone has any other ideas, please let me know. Thanks!