Brew this one early in the year to have it ready(ish) for christmas. (Edit: Lagering may last several years to make it sour).
Week 1: Primary fermentation with ale yeast (plastic carboy or whatever).
Week 2 & 3: Rack to secondary, still ale yeast (plastic or whatever). Add oak chips for 14 days.
Week 4: Rack to a corny, glass or PET container. Add mixed culture yeast.
Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.
Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). I use wlp550
Mixed culture: Wyeast Roeselare 3763 or WLP655