(I'm posting this here because I'm pretty sure I already know the answer I'll get in the other sub-forums)
What is the modern justification for continuing to use aged hops in homebrewed lambics?
I know that's how it is done traditionally. I know that a lambic is not supposed to have hop aroma, flavor or bitterness. I know that you still need hops to act as a preservative.
My question is: why use massive quantities of aged hops? No other sour beer I know of does this. Most sours are hopped to 10 IBUs or less- below the level of human perception, but still high enough to act as a preservative.
Is there an actual reason besides an appeal to tradition?