In depth article covering three methods methods and recipes for making hoppy sour beers. Really interesting if you're this way inclined. The 3 methods:
1. Quick mixed fermentation with low-temperature whirlpool hops.
2. 100% Lactobacillus souring, pasteurized with hops*, and then 100% Brett.
3. Traditional mixed fermentation, aged and then dry hopped."All beers are slightly acidic, typical final pH ranges from 4 and 5. However, it isn’t until the pH falls below 4 that we begin to register a beer as sour. Many brewers add a small amount of acid to bring their West Coast IPAs below 4.5 pH. This results in a crisper flavor, and a somewhat heightened perception of bitterness. New England IPAs taste smoother and rounder when their pH is allowed to rise above 4.5."
Check out the article and the example recipes: