Some brewers will call a dry-hopped sour beer a “Sour IPA,” but it isn’t the same. The body of a sour beer is generally lighter, so adding the bold flavor of hops directly to that beer doesn’t always work out. There’s really only one brewery making sour IPAs the right way. Hudson Valley Brewing Company blends sour ale with a separately brewed IPA to create one sour, fruity, cohesive beer.
Here’s a preview of the spring beers you’ll find in 2018 with bonus tasting notes from the breweries. Spring Sour Beers Corrosion | Cape May Brewing Co. | Cape May, NJ. Brewery Notes: Kettle-soured before finishing as an IPA, Corrosion is uniquely balanced between the world of sours and the world of hops.
From IPA->Stout? Fresh Victory Storm King Stout is a great place to start, intensely hoppy like a black IPA, but full bodied and heavily malty at the same time like a stout Stout->IPA? This one's a bit tougher. I'd suggest a black IPA like Sublimely Self Righteous or Greenbush Anger.