ECY20 and virtually no acid?

505-Brewer said:

I do wonder about a malty sour over time. Taking on the aged character of a malty beer (raisin, port etc.) may also lessen the sour perception. Dunno. Just a thought.

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I'd say it depends on pasteurization. Flemish Ales are a good example. Aged (pasteurized) Rodenbach or Liefmans I'd agree with that. But Panil Barriquee or other unpasteurized version is different in my (limited) experience. Unpasteurized ones still show the aged notes eventually (not that they're unwelcome, had an older Consecration earlier this year that was great and had those oxidized notes to it) just takes longer, I'd say. I think Brett does a great job scavenging small bits of oxidation, which is what causes those port/sherry charaters. Most sours are low hop anyway, so almost by definition "malty".