I create Berliners and perform a regular mash at around 5.4 and then sour that wort with my naturally-cultured lacto to bring the wort to around 3.0 to 3.5. The soured wort is then boiled with a minimal amount of hops and then pitched with a neutral ale yeast. You should see the HUGE head that forms in the kettle as that soured wort is brought to a boil. It is impressive, but it falls once the boil starts.