Brett doesn't usually do much souring--Orval is a classic brett-flavored beer, and has no sourness whatsoever. It uses Brett brux (which contributes the classic barnyard/funk brett flavor); some other strains will give something of a muted sourness (Brett lambicus does a little) but that's a really small part of their flavor contribution.
Pedio/lacto are usually used if you want sourness*, as is common in a lambic or kriek or whatever--or for a Guinness-style sourness in a stout.
*They're usually used in combination with brett, which helps clean up after them
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)