Found a little short on my soon-to-be-favorite brewery: Jolly Pumpkin Artisan Ales. This video is a little insight on one of the most brilliant brewers in the U.S. today. According to the video 100% of their beers are barrel aged and are partly fermented with “wild yeast”. In essence I believe they ferment the beer in a stainless tank and I think they use some open fermentation vessels also, and then move the beer to old wine barrels. In these barrels is where the magic happens. Each barrel has been dosed with Brettanomyces and other sour bugs that actually live in the wood of the barrels. So when the beer is moved into these barrels for aging, the Brettanomyces and friends get a new meal to chomp on for a few months. Intriguing stuff!
This is what I have done with my sour stout, used Saccharomyces (normal beer yeast) for the primary ferment, and left the residuals sugars for the bugs. Check out the video, its short but good. Cheers.