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updated Wort Production
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 wort is often mashed at a high temperature to encourage the inclusion of complex carbohydrates in the final wort. The wort is then primary fermented with a ''Saccharomyces'' strain to achieve the majority of attenuation, leaving behind the complex carbohydrates. The primary fermentation is then inoculated with a mixed culture of ''Brettanomyces'', ''Lactobacillus'' and ''Pediococcus'', either by moving the wort into barrels with active cultures or by inoculating the primary fermentation vessel (i.e. glass carboy when the method is used by home brewers). This inoculation then starts a secondary fermentation of the remaining complex carbohydrates which follows a slow progression between the microbes that are primarily active. This secondary fermentation may not readily show apparent signs of active fermentation as in the primary fermentation but is often accompanied by the slow evolution of CO2 in the first 8 weeks and the eventual formation of a [[pellicle]] which may form quickly or very slowly depending on the presence of oxygen. This method is still the most commonly used by commercial producers of modern and traditional Belgian sour beer, with variations on the process occurring widely. While still widely used by homes brewers, fast fermentation methods such as [[Sour Worting]] and other methods mentioned in this article are ever increasing in their use.
=== Wort Production===The grain bill and production for the wort doesn't have to be complex, in . In fact many sour breweries produce their full line of sours from 2-3 base sour recipes which are then modified after aging by blending, the addition of fruit, dry hops or simply packaging them without alteration. 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. See [http://byo.com/videos/item/975-lambic-brewing Lambic Brewing by Steve Piatz] or [http://www.homebrewtalk.com/showthread.php?t=322168 AmandaK's lambic-style extract recipe] for a good extract recipe). 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'' ''(Pediococcu''s 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 <ref>[http://www.homebrewtalk.com/f127/adjuncts-starches-sour-beer-448529/ Homebrewtalk Discussion started by Amos Brown aka 'Metic']</ref>, or running off over a bag of flaked oats or wheat on the way to the kettle can also impart starches that won't be converted to sugars by the mash (see [[Turbid_Mash#Alternative_methods_to_yield_starchy_wort|alternatives to turbid mashing]]). 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. See [[MTF Member Recipes]] for ideas on recipes, or the recipe sections of the books "American Sour Beers" by Michael Tonsmeire and "Wild Brews" by Jeff Sparrows.
===Aeration===