Brewing premium beers in consistent high quality is a real challenge for many Craft & Microbreweries (e.g. due to fluctuating raw material qualities). Döhler Sour Wort now enables every brewer to benefit from the numerous advantages of biological mash and wort acidification. It has never been easier to optimise the brewing process and beer quality in accordance with the German Purity Law.

Field of application

Döhler Sour Wort allows for a 100% natural pH adjustment of brewers' mash and/or wort. Lowering the mash pH from 5.7-5.9 to around 5.4 promotes the activity of desired malt enzymes, resulting in improved mashing, lautering and fermentation processes. A reduction of the wort pH to 5.1-5.2 results in a significantly better drinkability and flavour stability of the beer, as well as a higher chemical-physical and microbiological stability. The best results are achieved by combined acidification of mash and wort, which brings together and even amplifies all these positive effects. 

Döhler Sour Wort offers a wide range of benefits:

• 100% natural adjustment of mash and wort pH without costly installations 
• Optimisation of the brewing process as well as savings in time and energy
• Improvement of mash and wort quality
• Significantly enhanced drinkability and flavour stability of the beer
• Increased capacities as a result of shorter fermentation times
• Use in accordance with the German Purity Law
• Allows clean labelling