I don't have my BLAM on hand, so forgive me if this is ignorant in light of the book, but wouldn't you want the kriek addition to be pasteurized? My understanding is that 3P has the kriek added for a hint of flavor but not to kick off a complete souring of the beer, which is what I imagine would happen if live lambic cultures were added.
BTW my understanding is that Lindeman's is the brand of kriek used by Ommegang, although I don't have a cite for that. I'm sure any reputable brand would be fine though.
Fermenting: Uwharrie Mountain Mead, Novemberfest
Conditioning: Bohemian Pilsner
Drinking: Edwort's Apfelwein, Motueka Wheat, VIP ESB, RBC Hidden Pipe Clone, Naked Red