A lambic beer will take anywhere from 1-3+ years to be ready... I'm not trying to be pessimistic here, but just because a beer becomes infected doesn't make it another style of beer. The only reason I mention this is because the Wyeast I used for the above-mentioned Flanders Red is the Roselare blend, which has a typical Saccharomyces strain, 2 Brett strains, a Pediococcus, and a Lactobacillus... I pitched it 6 months ago, and it STILL doesn't really taste that sour. Definitely has some of that barnyard funk that you come to expect (and love) with Brett, but...
Either way, at least it won't make you sick, and it really does happen to everybody at some point.
And now you've got me craving some Cantillon...