A guy tending bar at a very good craft beer in NYC recently told me that the latest rage is IPAs made with lactic sugars. In his own words, he said they were amazing. Unfortunately, he had none tapped the day I was there. I'm curious to know for regular IPA imbibers what you thought. Are the IPAs with lactic sugars an upgrade or improvement on/over traditional IPAs? Also, are they classified differently in terms of style. For example, if I wanted to see the top rated IPAs with lactic sugars, how would I execute such a search on BA?