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Brewing & Fermenting

pH Levels in Sour Beer Brewing

By:Gareth Davies
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Sourbeer
MASHED ISSUE 23

And they perfectly showcase how pH management can create a beer that’s both bold and refreshing. By carefully controlling the pH throughout the brewing process, you can craft vibrant, complex sour beers with just the right level of tartness. 

 Regardless of your choice of souring technique - traditional or modern - mastering the art of pH is essential for anyone venturing into the world of sours.  

Ideal pH Range for Sour Beers

The final pH of sour beers typically ranges between 3.0 and 3.5, creating their signature tartness while maintaining drinkability. This level of acidity sets sour beers apart from standard beers, which generally finish with a higher pH of around 4.0 to 4.2, resulting in a milder profile. The lower pH in sour beers is a defining feature that enhances their bold, tangy character.

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A Pint with… Andy N., Homebrewer

I live in Cardiff but I’m originally from Lancashire. I am retired and started brewing when my children bought me a BrewDog 1 gallon brew-in-a-bag kit just after lockdown in 2020. The results were successful so I started looking at other kits and equipment, and came across the Dark Farm (MASHED) kits and eventually tried them all.

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Embrace the convenience, versatility and excellence of WHC Lab’s Blitz lager yeast, and embark on a journey to craft exceptional lagers that delight the senses while optimising brewing processes!

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