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The most basic method for making a mixed fermentation sour beer is to brew some simple wort (fresh extract or all grain) that is low in IBU's. Iso-alpha acids can inhibit many species and strains of LAB. Keeping the wort less than 6 IBU's is recommended in general, unless the brewer has information about their LAB culture that indicates that they can tolerate more. Mash hopping is one technique that can be used to limit the IBU's by about 70% <ref>[http://www.homebrewersassociation.org/attachments/presentations/pdf/2014/Putting%20Some%20Numbers%20on%20First%20Wort%20and%20Mash%20Hop%20additions.pdf Putting Some Numbers on First Wort and Mash Hop additions. David Curtis. NHC 2014.]</ref>. If hops are not required (commercial brewers may be required to use hops, while homebrewers aren't), they can be completely excluded from the recipe.
The grain bill and production for the wort doesn't have to be complex. For sour blonde ales a simple grain bill of about 70% Pilsner malt and 30% malted wheat can be used (these can be replaced by Pilsner and wheat unhopped extracts for the extract brewer). Some crystal and a small amount of roasted malts an be used for sour brown ales. Some higher chain sugars or even starches can be included for beers that will be aged for a long time and include Brettanomyces, or Brettanomyces and Pediococcus (Pediococcus generally should not be used without Brettanomyces. See the [[Pediococcus]] page for more details). Performing a [[Turbid Mash]] is the traditional way to include starches in the wort, however other methods such as steeping some oats or flaked wheat during the boil can also impart starches that won't be converted to sugars by the mash <ref>[http://www.homebrewtalk.com/f127/adjuncts-starches-sour-beer-448529/ Homebrewtalk Discussion started by Amos Brown aka 'Metic']</ref>. This step is completely optional, however it may be very beneficial to make sure some higher chain sugars or starches are available in the wort if the brewer wants to rely on Pediococcus for producing most of the acidity. Extract brewers can use 0.25 lbs. (0.11 kg) of Maltodextrin <ref>][http://byo.com/videos/item/975-lambic-brewing Lambic Brewing. Piatz, Steve. Brew Your Own Magazine. October, 2004.]</ref>, or hot steep a pound of flaked wheat, flaked oats, or carapils malt.
Once the wort is produced and chilled, the mixed culture can be pitched as normal. If using a mixed culture from a commercial yeast lab, it is usually recommended to not make a yeast starter with it because the starter will throw off the intended ratios of the microbes. Instead of buying a single mixed culture, a brewer can create their own mixed culture by combining their own ratios from single cultures of yeast and bacteria. A single mixed culture can be supplemented by adding pure cultures from different yeast labs as well. Another suggestion that often helps produce a higher quality sour beer is to supplement the mixed culture with a [[Commercial Sour Beer Inoculation]]. In general, the more diversity of microbes, the more complex a sour beer will be.