Sour Beer Flavour Standard
Importance of the Sour Beer Flavour Standard
All beers are acidic. The sour flavour in excess, this imparts an undesirable flavour and mouthfeel. Beer pH indirectly influences the flavour activity of a number of beer components.
Origins of flavour
Raw materials. Fermentation. Bacterial contamination of product or process. Poor hygiene control.
Remarks
Recommended standard of ASBC and the EBC. Acidic flavour in beer can be caused by a variety of acids, including lactic acid, acetic acid and pyruvic acid.
Associated terms
- Acidic
- Lemon
- Sour milk
Analysis
- Titration
- pH mesurement
Typical concentration in beer
- 90 - 300 mg/l
Approximate flavour threshold
- 170 mg/l
Beer flavour wheel number
- 0920
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