Souring a low FG beer?

Hey all, I just sampled a 5 month old Belgian Dark Strong I brewed that ended up strangely at 1.002. It is hard to discern any flavor other than hot alcohol. I was thinking of adding maltodextrin to boost body on this puppy but was concerned about the effects of doing that. Then I thought, why not add malto and pitch some bugs? With the extended aging time required does anyone think this might be a feasible way to go about trying to salvage this brew? I'd hate to dump it.

The alcohol may be too high to get much souring. The brett should be fine.

Dumping bad beer is better than spending more time and effort to make it worse.

Yeah I figured Gabe, just trying to convince myself otherwise I guess. I think a batch of vinegar is in the works Thanks guys.