Wyeast 5335 for a gueuze

I bought the 5335 to make a berliner weiss but now I'm thinking about brewing a gueuze and I'm wondering how well this would work.

5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60°-95° F

You really need more than just lacto in a gueuze. You could probably use it with some bret b. and bret l. and maybe pedio, but, IMO, it would be easier to just buy the 3278.

Brew the berliner, you have hopes of drinking it this summer. Then start the gueze so you can drink it next summer (maybe).