In the recent issue of BYO (Nov. 2011), the Mad Fermentationist (Michael Tonsmeire) states:
Bitter and sour do not taste good together. As a result, it is rare that I add more than 20 IBUs to a sour beer. Hops also inhibit lactic acid bacteria and some other strains of bacteria, so high hopping rates are counterproductive to souring. I have not found aged hops - as are used in some commercial lambics - to be of benefit for any style of sour beer.
While the first part is nothing new, the last sentence seems to fly in the face of what is normally suggested. This happens to be what I did for my current Framboise Lambic, so I'm thrilled to see this. Just curious as to what other's think.