Is Beer Acidic? Understanding Beer Acidity

The short answer to the question “is beer acidic” is yes. Most beers do have a pH between 4.0 and 5.0, which is considered acidic. However, as you will see in this article, the level of acidity does vary across different beer styles and brands.

Is Beer Acidic?

Yes Beer is slightly acidic. However, acidity is not all bad and is, in fact important to making beer as it contributes to its flavor and overall drinking experience.

pH Levels

The pH scale ranges from 0 to 14, with lower numbers indicating higher acidity levels. A beer with a pH level closer to the lower end of this range will be more acidic than one at the higher end. Most beers have a pH level ranging between 4.0 and 5.0.

There are several factors that contribute to this, including the presence of alcohol produced during the fermentation process. Additionally, all-malt beers, such as those made entirely from barley malt, can have pH levels closer to 4, while malt-adjunct beers typically show acidity levels of around 0.1%.

Sour Beers

While most beers have a degree of acidity, some brews are specifically crafted to be sour, exhibiting lower pH levels. Sour beers, for instance, have a pH range between 3.2 and 3.5, providing a tart, tangy experience for the consumer. Ales, another type of beer, usually display pH levels between 3 and 6, depending on the specific style and brand.

Factors Affecting Beer Acidity


Various ingredients like grains, hops, water, and yeast can influence beer acidity. The presence of organic acids in hops contributes to the overall acidity of beer. Water also plays a significant role as its alkalinity and hardness impact the pH levels. Additionally, the presence of calcium sulfate and calcium chloride salts in the brewing water helps to balance the acidity of the beer.

Brewing Process

The brewing process also plays a major role in determining beer acidity. Mashing is one of the most important steps to pay attention to, as it has a significant effect on the overall pH of the brew. Usually, the pH of the mash remains around 5.4. However, several factors can cause the pH to go higher or lower, which can inhibit some of the enzyme activity; this is one of the reasons why it is important to keep an eye on the acidity during the mash and make adjustments as required


The type of yeast strain you use will influence the beer’s pH levels and overall acidity. This is because different yeast strains can produce more organic acids than others, resulting in a more acidic beer.

Other fermentation factors, such as temperature and time, can significantly impact beer acidity. A higher fermentation temperature may lead to increased organic acid production, while a longer fermentation duration can result in more alcohol and acid production, thereby influencing the final acidity of the beer.

Health Implications

While moderate consumption of beer has been associated with some health benefits, it is important to consider the potential health implications of beer’s acidity. The acidic nature of beer, primarily due to carbonation and fermentation by-products, can have effects on one’s oral and gut health. In this section, we will explore the health implications of beer’s acidity, specifically tooth erosion and gut health.

Tooth Erosion

Consuming acidic beverages, including beer, can result in tooth erosion, which is the gradual wearing away of tooth enamel due to exposure to acids. Tooth enamel is the outer protective layer of our teeth and is vulnerable to acidic substances, and its dissolution can lead to cavities, tooth sensitivity, and discolored teeth.

Beer’s acidity, combined with factors such as sugar content and alcohol’s impact on kidney function, may also increase the risk of tooth erosion in individuals who regularly consume beer. To minimize the risk of enamel damage, it is recommended to drink beer in moderation and practice good oral hygiene, such as brushing and flossing regularly.

Gut Health

The acidic nature of beer may have implications for gut health, potentially disrupting the balance of good and bad bacteria in the gastrointestinal tract. An overgrowth of harmful bacteria can lead to a range of gut-related issues, such as bloating, gas, and indigestion. Additionally, the fermentation process of beer produces by-products like lactic and acetic acid, which can further impact gut health.

However, it is important to note that the exact impact of beer’s acidity on gut health may vary from person to person and depends on factors such as individual tolerance, consumption levels, and overall diet. Maintaining a balanced diet with plenty of fiber and limiting the intake of acidic beverages can help support a healthy gut environment.

Reducing Acidity in Beer

For those who want to enjoy a beer that is less acidic, there are methods that can be used to achieve a more balanced pH level in both homebrewing and commercial beer selections.

In this section, we’ll discuss adjustments that can be made during the brewing process and options available for choosing commercial beers with lower acidic levels.

Home Brewing Adjustments

When homebrewing, several techniques can be used to control the acidity level of your beer, resulting in a more balanced pH level. These include:

Water Chemistry: Your brewing water plays a significant role in the pH of the beer. Choose water with low mineral content, or adjust the water chemistry by adding brewing salts or using a water treatment system. This can help to keep the pH level in the optimal range for fermentation and flavor development.

Mash pH: Monitor and control the mash pH by using pH stabilizers, such as acidulated malt or food-grade phosphoric acid. Aim for a mash pH value between 5.2 and 5.6 to ensure proper enzyme activity and prevent excessive acidity.

Yeast Selection: Choosing a yeast strain that produces a lower level of organic acids during fermentation can help you maintain appropriate acidic levels. Keep in mind that different strains of yeast do produce various characteristics in beer, so when choosing a yeast, find one that provides the flavor profile and acidic level you are looking for.

Temperature Control: Maintaining appropriate fermentation temperatures can help reduce beer’s acidity. Warmer temperatures can produce lactic acid and other organic acids, so adjusting the temperature during fermentation according to the chosen yeast strain can help achieve a more balanced beer.

Commercial Beer Options

For those looking for a commercial beer that is less acidic, the key is to explore different styles of beer to find one that suits your taste preference. Some beer styles with lower acidity levels include:

Beer Style
Amber Ales 4.0 – 4.6
Porters 4.3 – 4.8
Stouts 4.2 – 4.8
Belgian Dubbels 4.4 – 4.8

Note that some beer styles, such as sour beers, are intentionally brewed to have higher acidity levels. So when looking for less acidic options, it’s best to avoid those types of beers. You may need to experiment with different beer styles to find one that meets your desired acidity level and flavor preferences.

Last Call

In summary, beer is considered to be an acidic beverage due to its pH level, which typically falls between 4.0 and 5.0 for regular beer but can vary across different styles and brands of beer. The level of a beer’s acidity results from numerous factors during the brewing process that the brewer can control.

P.S. Don’t forget to grab Big Robb’s top 5 beer recipes from his brewpub, which are available as a gift on the side of the blog or at the bottom if you’re using your phone. Cheers!

Leave a Comment

Share via
Copy link
Powered by Social Snap