I’m on the fence as well. I am just considering doing a super dry IPA sort of in this vein with sugar and appropriate mash to help it dry out. I was reading the social kitchen article you referenced last night and got intrigued a bit. I see commercial versions around here locally from time to time and I literally have had one that I enjoyed. The rest didn’t even seem to come close to what I’m convinced they should be.
I haven’t tried one yet and don’t think I’m planning on trying one any time soon. But. Breweries in my local have made some, they are pretty good. Dry.
I’ve been told you can add the special ingredient either during the mash or later on. My lhbs sells it, but, IPAs aren’t my go to brew.