No, beer is generally considered to be slightly acidic, not highly acidic.
Beer's acidity is measured by its pH. A pH of 7 is neutral, below 7 is acidic, and above 7 is alkaline (or basic). Most beers fall within a pH range of 4.0 to 5.0, indicating a slight acidity.
Beer Acidity Explained
- Lager beers (100% barley malt): Typically have a pH between 4.00 and 5.00.
- Ales: Exhibit slightly more variability, ranging from pH 3.00 to 6.00.
- Sour beers: Styles like Belgian lambic, Berliner Weisse, and craft-brewed sour ales are significantly more acidic, potentially reaching a pH as low as 3.30. This is due to the intentional introduction of lactic acid bacteria during the brewing process.
While some beers, particularly sour styles, can have a noticeable tartness, the overall acidity of most commercially available beers is moderate. This is in contrast to substances like lemon juice (pH ~2) or vinegar (pH ~3), which are considered highly acidic.
