Hoppy Berliner Weisse?
 

Did a search, and couldn't find anything. Planning on doing a sour mash berliner weiss, and I'm thinking about splitting off a gallon or two during the boil and hopping it to about 25-30 IBUs. My understanding is that, since the sourness is done before the boil, the hops won't matter re: the sourness. Just wanted to double check before i brew this. Anyone ever tried this?

With a sour mash the souring is done first. Your assumption is correct. Just remember that once you add lots of hops, there will be no further souring.

You would want to add a bunch of aroma hops. Bittering additions would clash with the sourness.

I've dry hopped some no boil Berliner Weisse with Sorachi Ace. Great results with the lemony notes from the hops. I would say use something citrusy and as mentioned late additions for aroma and flavor. Keep the IBU's down.

Thanks guys! I'm thinking ill dry hop with a couple oz of the Belma I have.