Let's be clear: beer is an acidic beverage. You like acidity. And if there's one factor to a mixed-fermentation beer that determines whether I readily go for that fifth and seventh sip... it is your artful restraint. I even think about acidity in the brewers toolkit when tasting draught Guinness, how a lower pH adds to the balance of each sip, and ends up rounding out other qualities. pondus Hydrogenii (pH) We measure our mash pH, we might measure our post-boil pH, and we make fairly banal comparisons in sour beer. It's an incredibly useful measure in the brewing process and the overall success of a beer. Cascade Brewing will always get credit for breaking me into the style as a local thought leader in my mid-20's, when I couldn't afford the good European stuff. They (in)famously "don't use brett" (though that seems to be debunked), putting an emphasis on their LAB cultures and running a solid oak aging program. I recall leaving a bit of their