Originally Posted by B-Dub
This is clearly a deviation from the common belief that laco dies out at higher alcohols.
I suggest checking out the work that Raj Apte did (he got cited in Wild Brews). He explains with good detail the basic limitations that alcohol levels present for sour ale production. He also introduces the idea that in certain conditions, extremes are possible.
In the case of this Cuvee du Jongleur, it appears that the "careful blending" was to use highly soured, lower alcohol beers (Flemish reds) along with less sour, high alcohol beers (soured tripel) and some fresh, extremely high alcohol beers (quad) to get their finished product. I would hesitate to propose that this is a deviation from the historically-observed limitations of lactic-acid producing bacteria. It sounds like a delicious blend to achieve the best of all worlds (much like the process of blending lambics).
Also, there have been several posts that combined the terms "lacto" with "hours". Remember that lactic-acid producing microbes need ample food supplies and months to years
in order to convert carbohydrates to lactic acid. They are unable to do anything in 24 hours, nor can they contribute much if any fermentation when the gravity is 1.002.
See my original post, I really think a sour saison is a tough nut to crack because Saison yeasts (especially WY3711) don't seem to make good bedfellows with lacto, pedio, or brett. I think it's achievable, but challenging. This is particularly true for the subset of saisons (super saisons) that have been most-discussed in this thread.
Orangevango and Tonedef131 made the most practical suggestions for non-traditional techniques.