How acidic is beer?

Beer is generally slightly acidic, with a pH typically ranging between 4 and 5. This acidity contributes to the flavor and stability of beer, and it also helps prevent spoilage caused by bacteria.

The pH of beer is influenced by several factors, including the type of malt and hops used, the brewing process, and the fermentation temperature. Certain beer styles, such as sour ales and Berliner weisses, are known for their pronounced sourness, with pH levels as low as 3.5. These beers are intentionally fermented with specific strains of bacteria or yeast that produce lactic or acetic acid, giving them their characteristic tart flavor.