I have plans to try something like this, but at very low IBU's. My plan is to do a sour wort, then bring it up to 170F to pastuerize. Once it gets there I'll do a hop stand with a whole bunch of hops, much like I'd do with a normal hoppy beer. At that temp there will be minimal isomerization but you will get a lot of hop flavor and aroma. This way there is less of a clash between bitter and sour flavors.
I'm thinking you'd want to stick with fruity/citrus hops rather than pine/earth/herbal. Citra, Galaxy, Meridian, Motueka, Nelson, etc. would be the route I'd go.