The American Society of Brewing Chemists (ASBC) and Brewers Association (BA) are collaborating to produce a series of videos that demonstrate fundamental methods related to brewing quality beer. Each video focuses on a distinct method and walks the viewer through effective execution in a laboratory or brewery environment. The latest video in the series addresses ASBC Method Beer 8, Total Acidity as ‘Titratable Acidity’.

Total acidity is defined as the number of acidic protons that organic acid can potentially donate to the beer. It is experimentally determined by measuring the amount of sodium hydroxide required to raise the pH to 8.2, where neutralization of the acids occurs. Note, however, that using this method will not dissociate all of the protons and thus the method is more accurately defined as titratable acidity, which is the measurement of hydrogen ions consumed by titration with a standard base to an end point. Although technically different, titratable acidity is often used as an approximation of total acidity.

The ASBC and BA have prioritized techniques that require only the most essential laboratory tools that every brewery should own. The videos serve as a foundation that any brewery can use to build their quality program and introduce the renowned ASBC Methods of Analysis. The ASBC methods provide industry professionals the guidance necessary to evaluate everything from barley and hops to wort and beer, as well as filtering aids and packaging materials.

Thanks go out to Katie Fromuth, Lab Manager for the Fermentation Science and Technology Program at Colorado State University (CSU) in Fort Collins, Colorado for allowing the use of the CSU laboratory and narrating the video.