After 2 months of wild fermentation I pulled a taste of the Lambic I brewed in October. It has a distinct bitterness to the sour, much like a 3F or Cantillon, just not as harsh. The sourness is very present for such a young sour, and different from a straight lactic sourness and no acetic. The sour profile contains an acid from (I suspect) some of the early bacterias that weren't in the first edition. There are a few esters in the young beer that are slightly off, not bad, but not totally pleasant. Looks like I have a real Lambic fermentation on my hands with early bacteria and acids from other wild sources before the Lacto or Sacc started doing their thing. I am looking forward to where it goes from here as the Pedio blooms and the Brett takes some of the less desirable esters and acids, and transforms them into (hopefully) wonderful fruity and funky esters. The long aging period should also help some of the bitterness drop out that comes from the hops (if any of the bitterness is from the aged hops at all), as well as some tannins from the French Oak.