This recipe has some built-in guardrails, but even if you blow past them and get a brightly acidic beer with lots of oak and a dry finish despite lots of malt flavor, you’ll still have a beer that’s fun to serve and drink and talk about.
This is a good starter sour for those looking to move away from beginner styles but don’t yet have a lot of confidence or experience. It's also a style that advanced brewers can have a lot of fun with and really dial in to their personal preferences.