According to Wyeast, wy5335 produces alcohol. However, it can't completely ferment the batch. The technique Wyeast recommends is to make a 1.040 DME lacto starter without aeration. Ferment the starter for 5 days at 80-85F. Pitch the lacto starter in the wort. Ferment for 7 days at 80-85F. Cool to 65F and pitch ale yeast to finish the fermentation. WY1007 is what they recommend for the ale yeast because it's the most acid tolerant strain they have.