Any thoughts on how to adjust the ibu to accomodate the carbonic bite. Anyone ever try something similar?
Are you brewing an entire 5 gallon batch of over carbonated beer or just a small batch? I'm thinking the novelty of opening 50 bottles of beer that foamed up and weren't ready to drink for 30 minutes might wear off sooner rather than later? With that being said, I would maybe add a little extra priming sugar to a few Belgian bottles or over carb a 2.5 gallon keg. If you do end up using bottles, make sure you use bottles that can handle the extra pressure without bursting.
Anyhow you could match the IBU levels of a beer or beer style with high carbonation like Orval and use a clean bittering hop and a lot of late hop bursting.