I find it harde to get nice hoppy aromas in my sour beers. Somehow, it's like our traditionnal method (WP + dry hop) doesn't impart what we would expect from fruity hops, leaving behind a rather bland flavour, no better fresh cut grass.

We tried several times hopping a kettle soured beer fermented with US or BE yeast strains . We also tried blending NEIPA with lacto fermented beers and with kettle soured beers. We always end up the same results.

We aim for a pH of 3.5-3.6, so that is not too sour, but I have this impression that there's something going wrong with "low" ph, hi level of lactic acid and aromatic oils.

Any thoughts or experience you'd like to share?

Cheers!

ZB