Miracle Berries - how would they affect beer tastes?

Hopefully, moderators will understand why I am posting this in a beer forum, despite the fact that it is actually about some sort of berry that doesn't seem to have been (to the best of my knowledge) ever used in beer.

I just saw a chef talking about how these miracle berries work to change a person's taste buds. More specifically, it seems to somehow disable a person's taste buds from being able to taste sour. Of course when I hear the word sour, the first thing that I think of are beers. So I was wondering if anybody has ever played around with these, to taste a sour normally and then taste that same sour afterwards. My favorite sour is Consecration, because I think that it has a lot of depth to it beyond the sourness. So for me, I think that it might be interesting to have some regular consecration, then taste it again after these miracle berries, just to see what happens to the flavor.

And yes, I know that the first thing that most people would say is that it is a waste of a sour to do this. But I am not recommending it, but I also can't be the first person who has heard about these berries and became curious of how they would affect a familiar sour beer.

Here is a brief article on them:

http://www.molecularrecipes.com/techniques/flavor-tripping-miracle-berry/

 

It is one of those things that I would like to try at least once; doing a before and after. Maybe it doesn't affect all palates the same.