My wife likes sour beers, so I promised to make her one this summer. I tried a friends sour made with honeysuckle flowers and thought it was good. Since honeysuckle was blooming everywhere, I decided to try one. After mentioning this to another friend, he stated that growing up he would run around their farm in West Virginia and pick wild gooseberries and then find honeysuckle, they would eat a berry and the honeysuckle flowers. He said it was awesome, so I ordered some gooseberry juice and thought I would try a combination of the two. I ended up adding nearly a pound of honeysuckle flowers to the beer (15.85 oz) at flameout (think herbal tea). After primary fermentation, I will add the gooseberry juice. The lacto brought the pH down to 3.7 prior to the flowers. The gooseberry juice is around 2.7 pH, so this could get quite tart.