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In sour beer, there might be other compounds that make the detection of DMS more difficult. For example, 2-phenylethanol and phenethyl acetate mask the perception of DMS in beer <ref name="bamforth"></ref>. Additionally, some tasters might be genetically predisposed to perceive the flavor of DMS more easily than others.
In the case of raw ale, and particularly [http://www.garshol.priv.no/blog/331.html Norwegian/Latvian/Lithuanian traditional farmhouse ales, Finish "sahti", and Estonian "koduõlu"], there is some question as to whether or not DMS should even be considered an off-flavor. Traditionally these beers were made with lightly kilned malts that were malted by the brewers themselves (up until about 20 years ago), and these malts may have had high levels of SMM precursor. [http://www.garshol.priv.no/blog/304.html Lars Marius Garshol offers his philosophy] on off-flavors in beer in general, and makes an argument that DMS may have been considered desirable or acceptable in farmhouse raw ales brewed in certain regions of Europe <ref>Private correspondence with Lars Marius Garshol by Dan Pixley regarding whether DMS should be considered an off-flavor in farmhouse raw ales. 03/10/2016.</ref>.
===Avoiding DMS===
If the brewer is experiencing unwanted DMS in no-boil/raw ale/short boiled beers:
* Avoid allowing wort to stand between 80-100°C (176-212°F).
* If the wort is allowed to stand in the above mentioned temperature range, boil the wort rigorously for a few minutes afterwards, and then quickly cool it below 80°C (176°F).