Industry All Access Exclusive

Under the Microscope: The Widening World of Acidification

Quick acidification has become an important tool in the flavor kit of craft breweries worldwide. Brewers have honed their methods while labs have added plenty of new options. So, how well do you know your microbes?

Don Tse Jan 23, 2023 - 13 min read

Under the Microscope: The Widening World of Acidification Primary Image

Photo: Matt Graves/

Over the past couple of decades, awareness of “kettle-soured” beers and the methods involved have spread through the trade like Lactobacillus in fresh wort. What began as a niche method to attempt styles such as Berliner weisse and gose now flourishes as an important way to support the flavors of popular fruit beers.

If early attempts were unpredictable and often nasty, soured by a handful of grains or some yogurt, brewers have since shared and adopted an array of ways to consistently acidify wort on a tight schedule. Labs have been indispensable to this progression, studying and isolating acid-producing bacteria and yeast strains that can give brewers the sort of control they’re used to having over every other aspect of their brew day.

Here’s an overview of the growing variety of options.

Access All of the Brewing Industry Guide

Subscribe today to access all of the in-depth brewing stories & advice you won't find anywhere else (including this article). Subscription includes unlimited access to every brewing report, brewing course (60+), article, video (55+), magazine issue (40+), and more.

Don Tse is an internationally recognized beer writer and beer judge, working from his home base in the middle of North America’s barley belt.