Lactic acid is commonly used to achieve a lower mash pH and a sour flavor profile, particularly in styles such as Berliner Weisse, Gose, or other sour ales. It’s produced naturally by certain bacteria during fermentation, but brewers may also add it directly to the wort or beer to control acidity levels and create a specific sour taste.
By adding lactic acid, brewers can adjust the pH of the wort or beer, enhancing the perception of acidity and contributing to the desired tartness in the final product. This allows brewers to create consistent and reproducible sour beer styles, as well as to balance the flavors in complex and multi-dimensional brews.
Overall, lactic acid serves as an important tool for brewers looking to create sour beers and achieve a specific flavor profile in their brews.
