We all know about pH, we knew about it before we started brewing, at the very least through primary school science or gardening or fish tanks or swimming pools and that’s just the tip. Avid gardeners have known for years that many plant’s, hydrangea is the most quoted, flower colour will change according to the acidity or otherwise of the soil, a pH flower if you will.
As a brewer you will know that pH is important but how, and this (after Elliot) leads us us to an overwhelming question and well you might ask “what is it?”.
In this case it is quite a simple question: “with regard to pH which is more significant, beer or the pH of beer”.
It is not even a riddle despite the rather successful attempts by Benedictine monks to make make carbonated wine.
Neither is it a Catch-22 but Soren Sorensen leads us to a decision.
Beer is the answer, quite simply Sorensen, working at Carlsberg Labs, the very same labs in which Hansen isolated the Lager strain of yeast, the same labs that Claussen identified the so called British yeast sometime after realising that the acidity of the wort was a major factor in fermentability and thus the final beer introduced a scale to measure, report and compare.
Next time you eat a peach imagine the revisions of decisions, the blind men in the alley without the compass of pH and thank your humble beer (or rejoice if you like, you really should)