Like Mike said, blending will be your best bet.
Brettanomyces alone is known to ferment chains of sugars 9-chains long. Normal brewers yeast will only ferment up to maltotriose (aka 3-chain sugars). I don't know off hand the type of sugars that C40 will produce, but I'll bet it's less than 9-chains.
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider