We are all aware that dry hop aromas tend to fade quite rapidly in IPAs. Can we say the same for dry hopped sours? Is it possible that wild yeasts and bacteria better protect beer from oxidation, thus preventing aromas coming from the hops from fading as quickly? Thanks!
Not sure but I've noticed this as well. Seems like the sour beers hold up pretty well even when dry-hopped.
This article confirms that https://www.beeradvocate.com/mag/11...to-create-tart-refreshers-with-ipa-aromatics/
