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" ... The natural process to make a sour beer requires the beer to be exposed to a combination of Brettanomyces, lactobacillus, pediococcus and/or acetobacter during either the fermentation or maturation, Neidhart says. “The ideal vessels where these yeasts and bacteria can work in tandem are wooden barrels, particularly used wine barrels.” ... "
" ... The reason for opening a separate brewery is that sour beers are created by intentionally introducing the beer to wild yeasts and/or bacteria, and that creates the sour taste. “The big difference between sours and clean beer is that we use bacteria in our sours, the same kind of lactobacillus that makes yogurt, as well as a few others and wild yeasts in there as well,” Bower says. “We also age everything in wood, hence the name, The Wood Shop.” ... "