This is a common question.
In theory, yes, you could make a good sour beer from a base beer that was not initially intended to become one. Just like, in theory, you could blindly pick random ingredients for a beer, and have it come out like an awesome pale ale.
But most good sour or wildly-fermented ales undergo very specific processing steps which emphasize specific flavor or aroma characteristics. The misconception is that beer-souring organisms will overcome a flawed brewing approach.
1. By definition, you can't make a lambic-style beer cuz your grainbill has no wheat.
2. You describe the beer as having a non-intentional "funk". That flaw could have come from a variety of sources (infection, brewing practice, fermentation control, etc.), only a tiny subset of which will lead to good results in a sour beer. (Or you might just not like this beer. Good recipes can conflict with personal tastes.)
3. My suggestion would be to fully define for yourself what is wrong with the beer, then adjust it or blend it to counter-act those negative characteristics.
***Perhaps your evaluation from #3 will lead you to the decision that adding beer-souring or other wild organisms is the best way to "save" this particular beer with this particular flaw. If that turns out to be true, I'd suggest a brettanomyces strain based solely on your grainbill.