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===Introduction===
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.
This method has been used by some brewers before a lot was known about sour brewing microbes and before some of the more current techniques were popularized (such as [[Sour Worting]], or the other methods mentioned in this article). This method is best described by the following: Brewer X has a beer, and perhaps that beer didn't come out the way they wanted, or perhaps there is some other motivation, but Brewer X decides that they want this beer to be sour. Great idea, right? Perhaps. [[Lactobacillus]] tends to prefer simple sugars, which are required for lactic acid production. [[Pediococcus]] can break down some of the larger chain sugars that are left over in the beer from the [[Saccharomyces]] fermentation, but there may not be enough of those sugars to create even a moderate level of acidity. If the beer contains more than 6 IBU's, the bacteria may be largely inhibited. The [[Brettanomyces]] in general should create a nice range of flavors (see [[Funky Mixed Fermentations]]) in secondary, so this could benefit the beer. However, due to the lack of sugars, finished beers which a brewer may attempt to sour often do not get very sour at all. Some brewers have reported good results with this technique (particularly professional brewers who use barrels; see "American Sour Beers" by Michael Tonsmeire for more information), but in general if the brewer is going for a truly sour beer, it is better to use another method. If this method is used, it generally requires 6-12+ months, which is required for the Brett and Pedio to break down the remaining complex sugars.
=== Wort Production===