Do you think sour beers taste better with aged hops, or do you think people just do it for historical purposes. I'm not a big fan of oxidized hops in other beer styles, so I've chosen to leave them out of my sours. Also I fear my beers won't get that sour when the hops (aged or fresh) inhibit lactobacillus, so I leave them out. I could count on pedio to get the sourness, but then I fear diacetyl. So I've been brewing/fermenting sour beers without hops (and with lacto and no pedio) for 3-12 months, then adding the hop bitterness and aroma back in with a hop tea closer to bottling/kegging time. It becomes another variable when blending.