What is the typical pH range for sour beers?

The typical pH range for sour beers falls between 3.2 and 3.8. This range is indicative of the high acidity levels found in sour beers, which are produced through various fermentation methods involving wild yeast strains and bacteria, like Lactobacillus and Brettanomyces. The lower pH contributes to the signature tart and sour flavors characteristic of these styles. When the pH is at this level, it also plays a significant role in the overall mouthfeel and perception of balance in the beer, enhancing drinkability despite the acidity. Understanding this pH range is crucial for brewers aiming to create authentic sour profiles while maintaining the stability and quality of the beer.