I have the VLB reference book right in front of me. It looks like the ratio varied widely over time, from 6:1 in favor of the yeast to 8:1 in favor of the lacto. I stand corrected in that ratios favoring the lacto seem to be more common. The ratios favoring the yeast seem to date to when they used mixed cultures that had all kinds of wild bugs that contributed to sourness in addition to Lactobacillus brevia.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Dark Mild w/ 002, Dark Mild w/ 028, sLambic II, Flanders Red II
Primary: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, sLambic I
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Huell Melon Pale Ale
Bottled: Flanders Red I