Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 12% ABV
Flanders Red Ale
Straight (Unblended) Lambic
I've never made a beer in this style, though I'd like to try it some day.
Wyeast sells several varieties of brett yeast and other "bugs" used in brewing.
Brettanomyces Bruxellensis is Wyeast 5112.
Wyeast 3278 Lambic Blend and Wyeast 3763 Roselare Blend are good blends of ale yeast and "bugs" for brewing sour styles.