The Cascades are very different than most sour beers because they don't use Brettanomyces (which gives the characteristic fruity/funky dry character to most sour beers). Consecration has some Brett character, but the high gravity leads to a less funky character than many other sours.
Pretty much any moderately hopped style can be a good base for a sour beer, just pitch a pack of Roeselare (or another microbe blend) along with your yeast in primary. I’ve been drinking one that was originally a Wee Heavy recently, might be a good place to start if you like the bigger sours. Age it with some oak in secondary for 9-18 months, then bottle and enjoy. I don’t brew with extract too often, but that shouldn’t stop you from making great sours.