Originally Posted by TNGabe
What's your point? 25 IBU'S is not all that bitter and that also proves the point that some lactic acid producing bacteria are tolerant to higher IBU's. There are several sours in this range including a sour brown I have going right now. I think where people get confused on the taste of sour and bitter clashing is at much higher IBU's of say an IPA. But this little discussion of ours is getting way of topic from the OP's question. If you want to discuss further start a new thread or PM me. My apologies to the OP and other contributors to this thread.