If you clicked on this one that tells me you are no longer afraid of all of the nonsense that tells you not to brew a sour. Good for you! This is a basic platform style that you can use over and over again whether you want a Berliner, a Gose, or a nice quick sour that can referment on fruit and be ready in 4-6 weeks. Wyeast 5335 Lactobacillus is included in the price but you'll still need to use a neutral ale yeast like Safale US-05. If you are using an alternative Lactobacillus source such as Good Belly or Yakult, that will save $14.99 off of the list price and you'll need to call me to adjust the price.
Kettle souring involves inoculating your wort with a Lactobacillus strain and keeping it warm for a few days while the strain creates a wonderful bready lactic acid tang and the pH drops to about 3.5-3.7 (monitor with a pH meter or dip strips) then proceeding with a short boil (which stops and kills the Lactobacillus and lets you get a quick bittering hop added) and fermenting like you would any other ale. You can also choose a simpler method and just pitch the Wyeast Lactobacillus directly with your yeast and let them work side by side (extremely low hop bittering is necessary with this technique as Lacto will not thrive in a hoppy wort).
ABV: 3.8% (higher if you referment on fruit)
Recommended Yeast: Wyeast 1007 German Ale or Fermentis Safale US-05