When producing sour beers, a brewer typically measures the tartness of the beer by looking at the pH. Unfortunately, pH isn’t a great indicator of what the consumer is actually tasting. In this presentation, we take a look at pH, acidity levels and sensory analysis to see what these numbers really mean when you drink a sour ale and how you can easily do all of this back home.
Sour Beers: It’s More Than Just pH
Craft Brewers Conference 2015
Location: Portland, Oregon
Speakers: Kara Taylor