Lactic Acid Technique

I hoping to start a conversation on the differences in using the sour mash method a la Papazan v. using a pure lactic acid culture from Wyeast or White Labs. What are the pros and cons of both methods? I'm thinking about this as it applies to the Berliner Weisse style, but welcome any disscorse on this topic. Also, I've heard of using equipment exclusively for lambics and other sour beers because of the contaminating nature of brett. yeast strains, what do you think about this as it applies to lactic bacteria fermentations? Any thoughts and/or experience?

This will be an interesting topic. I have no experiance w/ such brews, yet, so I will just observe the conversation.

No takers...Let's try again.

Anybody used any non-Saacharomyces yeast or other microbe? How'd it turn out?

I just don't want this tread to be lost to eternity without any input.