I've seen some discussion about blending lambics (esp fruit lambics) to create a higher abv sour, and I'd like to ask those of you who have done it what your experiences are and what advice you have.
If blending with a high abv beer, I'm assuming that it should be very low-hopped, correct?
Should it be a wheat beer? Does it matter?
What about blending with a small amount of a high abv wine like using a cherry wine to boost a kriek?
I don't know much about lambics, but as for what I'd like to create imagine lindemans kriek, make it 1/3 as sweet, 3x more sour, and have ~10% abv. Does such a creature exist?