sour wort - what else beside berliner?

I generally don't sour wort because I have dedicated souring gear. Here's an Oud Bruin-ish recipe using lacto from grain (not something I'd advocate now that there are good commercial Lacto cultures available).

Usually if I want to sour/serve a beer quickly, I pitch a good starter of Lacto with or right before the yeast. For example, here's a batch of dry-hopped apricot sour (Omega Lacto with a 24 hour head start), and a sour berry brown (Wyeast Oud Bruin Blend).

 

While Gordon Strong insists that Kentucky Common should not be sour, there are others including myself suggest that this style probably was just a tad tart although barely noticeable. Here's Mike Dixon's recipe, which I have brewed word-for-word and turned out very tasty... sort of an English bitter kind of a thing, with just a very slight barely detectable funk from sour mashing. The soured wort is then boiled prior to fermentation. http://www.ipass.net/mpdixon/Homebrew/Kentucky Common.htm

 

According to Wild Brews the traditional Oud Bruin / Brown Acid Beer does not contain Brett nor oak. It is soured with lactic bacteria and has a Belgian Sacc strain, then aged in SS until desired acidity is achieved. No reason you couldn't do a Belgian Dark Strong wort with sour worting and then an Abbey or Trappist yeast to finish.