I think it depends on the type of sour. If its flanders red/brown, Kriek (et all), lambic, gueuze. Since all the styles are different, it makes a huge difference in taste. Just had some Monk cafe flemish sour ale from the tap tonight, and it was very mild. Compare that to the gueuze I had that was like a 2x4 to the face. I guess my point is that you cant lump all sours together. After reading the "wild brews" book, it made it very clear that they are all made very different. It would be like comparing a stout to an IPA. So try a few and find a style that suits you! Im more of a flanders or kreik lambic fan myself.