WildBrew Philly Sour for Stout

[Ninoid]

I'm thinking of trying that yeast for a Stout.
Does that even make sense?

I've never worked with that yeast, but I'm thinking that the acidity it gives could well balance the bitterness of the roasted barley. I tried to make a Stout with LalBrew Voss Kveik and its citric acidity, which is well felt in APA/IPA, was not felt here.

 

[AlexKay]

I've done a couple. It works, though to my palate it tasted more like a sour than a stout.