Ph Readings of Commercial Beers
Assume all readings are taken at room temp (apprx 70 degrees F). I callibrate my ph meter fairly often, but don’t always show that here.
When I am able to do so…Gravity readings will also be recorded starting 8/25/2012. Thanks to everyone who suggested the idea! Please understand that some rare beers or beers I only have a small amount of, I just can’t sacrifice enough to de-carb for the reading.
Click the reading for a picture of each beer being tested.
This page will be constantly updated as I am able to take the readings (meaning when I don’t forget!)
- Russian River Consecration 8/19/11 (Batch 5×1)= 3.3ph
- Rodenbach Flemish Red 8/19/11 (Best By Date 8/22/2012) = 3.4ph
- Lindemans Cuve Rene Gueuze 8/20/11 (No BB date 2011 release) = 3.2ph
- Oude Geuze Boon 8/26/11 (2011 Release BB Date 9/06/2030) = 3.2ph
- Jolly Pumpkin Bam Biere 8/27/11 (Batch 448/449) = 3.3ph
- Ithaca Brute 8/28/11 (Batch E!037) = 3.6ph
- Goose Island Madame Rose 9/4/11 (Batch 2010) = 3.4ph
- New Belgium Clutch 9/15/11 (2011)= 4.0ph
- New Belgium LaFolie 9/25/11 (2011)= 3.4ph
- Testing The PH meter Calibration 10/7/11 = 4.0 solution
- Goose Island Juliet 10/7/11 (Batch 2010) = 3.5ph
- Cantillon Gueuze 100% Lambic Bio 10/8/2011 (Bottled 2011) = 3.4ph
- Hanssens Oudbeitje Lambic 1/3/2012 (LOTR B) = 3.1ph
- New ph meter Callibration 1/23/2012 4.01 and 7.01
- De Proef & Sly Fox Broederlijke Liefde 1/23/2012 = 4.21ph
- Avery Dihos Dactylion 1/25/2012 (#7, bottled Feb 2011) = 3.57ph
- Russian River Temptation 1/26/2012 (Batch 6) = 3.36ph
- Upland Gilgamesh 1/29/2012 (Batch 1) = 3.50ph
- Goose Island Fleur (uses Kombucha) (2011 batch) 2/1/2012 =4.36ph
- Avery Depuceleuse (#4 Bottled March 31, 2010) 2/3/2012 =3.76ph
- New Belgium La Folie Caged/Corked (2008 version) 2/4/2012 = 3.38ph
- Rodenbach Belgian Red (Estimated 2003 bottle) 2/5/2012 = 3.56ph
- Cantillon Mamouche (2011 bottling) 2/10/2012 = 3.50ph
- Jolly Pumpkin Lupulo de Hielo (8/1/2011 bottling) 2/14/2012 = 3.55ph
- Avery Muscat d’Amour (1/26/2012 bottling) 5/6/2012 = 4.36ph
- Upland Blackberry Lambic (3/18/12 bottling- batch 71.09) 6/23/2012 = 3.31ph
- Widmer Brothers Marionberry Hibiscus Gose (2012 bottling) 6/27/2012 = 3.80ph
- Hanssens Scarenbecca Kriek (year unknown) 6/28/2012 = 3.34ph
- Russian River Beatification Batch 5 (1/10/2012) 7/4/2012 = 3.46ph
- Duchess De Bourgogne (2011) 8/25/2012= 3.61ph [1.021 FG]
- 3 Fonteinen Golden Blend (2011) 8/26/2012 = 3.15ph
- The Bruery Filmishmish (2012) 9/6/2012 = 3.16ph [1.002 FG]
- PH Meter Callibration 9/16/2012
- CBC Symposium Sour Brown Russian River/Sierra Nevada (2011) 9/16/2012 = 3.25ph
- Cuvee Des Jacobins Rouge (Batch 2) 9/20/2012 = 3.20ph
- Logsdon Farmhouse Ales Cerasus (Batch 1) 9/21/2012 = 3.72ph [1.005 FG]
- De Proef Surly Bird (#3) = 4.46ph
- Iron Hill Framboise de Hill = 3.52ph
- Jolly Pumpkin Bam Noire (Batch 1002) 10/6/2012 = 3.75 ph [1.004 FG]
- Cantillon Fou Foune (2011 bottling) 10/12/2012 = 3.35ph
- Boulevard Love Child No. 2 (2012-1) 10/24/2012 = 3.43ph
- Russian River Deviation 3/16/2013 = 3.52ph
- Lost Abbey Duck Duck Gooze 3/16/2013 = 3.29ph
- Isabelle Proximus 3/16/2013 = 3.38ph
- 3 Fonteinen J&J Blauw 3/16/2013 = 3.32ph
- New Belgium Twisted Spoke 3/16/2013 = 3.14ph
- New Belgium Bottle Works 10th Anniversary = 3.06ph
- The Bruery Bottleworks XII = 3.54ph
- Jolly Pumpkin La Roja Grand Reserve Batch 1 = 3.89ph
- Lost Abbey Track #7 = 3.81ph
- Upland Persimmon = 3.52ph
- Struise Pannepot Wild = 4.10
- Southampton Black Raspberry Lambic = 3.19ph
- Logsdon Farmhouse Ales Far West Vlaming = 3.52ph
- Russian River Toronado 25th 3/16/2013 = 3.26ph
- Yazoo Perception Of Reality 12/11/2014 = 3.58ph
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Wow…what an awesome idea! I was shown this by a link in a BeerAdvocate post I made about the need for sourness information included on the bottle for sours.
Could you please measure some Berliner Weisse’s? Specifically, I’d really like to know the pH of a beer called Brettanomyces Lambicus (info: http://beeradvocate.com/beer/profile/4909/65752). It was ridiculously sour and I’m really curious as to where it would fall on this scale.
Keep up the great work!
Thanks for the support! I’d love to get some commercial Berliner’s to sample. The one you posted a link to might be pretty hard for me to come by unless you have a source on one…
I do have a source on one. I picked one up at Julio’s Liquors in Westboro MA. Not sure where you are located
I sent you an email to your registered address
Beverage World in Ft Oglethorpe had these about a year ago, maybe they can get some more? Best berliner I’ve had.
Have you tried any final gravity measurements? It would be helpful to be able to compare to pH in order to give you an idea of the sweet-sour balance
As of yesterday I will do so on a case by case basis. If I only have a 12oz or 375ml then it’s doubtful I will take a SG reading
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Do you let the sample get flat before taking FG, or while it’s still carbonated?
Definitely de-carbed. Carbonated samples lifting the hydrometer up wouldn’t be much help. I should indicate this on the page though.
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How happy are you with your pH meter (I’m in the market)?
It works fine, its the second ph meter I’ve owned. The first was the yellow one most shops sell. This one seems to hold calibration a lot better. I test calibrate often and its usually pretty close. I always run new calibration when taking these readings though.
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