Brettanomyces & Lactic Cultures alcohol tolerance?

[Cleay]

I love Sour beers ever since drinking a real good one on my last road trip. Then after hearing the last show, that was it, I was going to make one of my own. I started to write a recipe when I realized I did not know how big I could make the beer, in regards to the alcohol tolerance of some of wild yeast & lactic cultures. So what is there tolerance? Catalogs that sell them don't seem to say. Thanks for any help

[bub]

there are some good Belgians out there pushing 10% I don't think you will have to worry!
BUB

[wezil]

Actually the bacteria have low alc tolerance. Eventhough some Belgians are up to 10% you will rarely see a Lambic over 6%. The one exception is Boon Oude Geuze Mariage Parfait.

Brad

[N8]

There is a guy on another forum that wanted to see if he could make a barley wine with just brettanomyces. It took off like a rocket and has since slowed, but still blooping along. It's pushing 10-11% at this point.

[Cleay]

cool thanks. 6+% was what I was thinking.