Steve Piatz's NHC 2011 Gold Medal-winning peach lambic was, irrc, 9 years old. Might want to start the OP off on something a little quicker.
OP: a berliner weiss is a fairly quick and easy sour. You can brew it with 40% pils or x-light DME and 60% wheat DME. It might come out a little dark, but that's ok. White Labs makes a yeast for it, and you can bottle in 4-6 months.
If you're up for a non-sour wild beer, you can do a brett primary ferment in 2-3 months or a regular beer with brett secondary in 4-5 months.
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