Is Beer More Acidic Than Wine? The pH Showdown Explained

November 23, 2025 •

4 min read

Typically, wine is more acidic than beer, with average pH levels for wine falling between 3.0 and 4.0, while beer generally has a higher pH of 4.0 to 5.0. This fundamental difference is shaped by the ingredients and distinct fermentation processes used to create these popular alcoholic beverages.

Quick Summary

An exploration of beer and wine's acidity profiles, examining why wine is generally more acidic. Factors like ingredients, fermentation, and style all influence the final pH level of each beverage. The article also discusses how acidity affects flavor, shelf stability, and health considerations.

Key Points

Acidity Profile: Wine is generally more acidic than beer, with a lower average pH level.
pH Ranges: Typical wine pH is 3.0–4.0, whereas beer pH usually falls between 4.0–5.0.
Source of Acidity: Wine's acidity comes primarily from organic acids in grapes, while beer's is a byproduct of fermentation and malting.
Style Variations: Some beers, like sour ales, have exceptionally low pH levels that rival or even surpass the acidity of wine.
Health Impact: Both beverages can trigger acid reflux and contribute to dental enamel erosion, though the higher acidity of wine can be a greater concern for sensitive individuals.
Flavor Contribution: Acidity is a key component of a beverage's flavor, providing crispness in high-acid wines and influencing bitterness in beer.

Understanding Acidity and the pH Scale

To answer the question, "Is beer more acidic than wine?", one must first understand acidity itself. Acidity is measured using the pH scale, which ranges from 0 to 14. A substance with a pH below 7.0 is considered acidic, while a pH above 7.0 is alkaline, or basic. Pure water is neutral with a pH of exactly 7.0. Because the pH scale is logarithmic, a one-point difference represents a tenfold change in acidity. This means a wine with a pH of 3.0 is ten times more acidic than a wine with a pH of 4.0.

Most alcoholic beverages, including both beer and wine, are on the acidic side of the scale, but they occupy different ranges. The key to their distinct acidity levels lies in their core ingredients and the chemistry of their production. Wine derives its primary acids from grapes, while beer's acidity comes from malted grains and the fermentation process.

The Acidity of Wine: A Detailed Look

Wine's inherently higher acidity is primarily due to the organic acids present in grapes. The three most prevalent acids are tartaric, malic, and citric acid. Tartaric acid is the most dominant, giving wine its distinct tartness and acting as a natural preservative. Malic acid is often associated with a crisp, green-apple flavor. Winemakers in cooler climates, where grapes don't fully ripen, often deal with higher malic acid levels. However, many red wines and some white wines undergo malolactic fermentation, a process that converts sharp malic acid into softer lactic acid, giving the wine a creamier texture.

Red Wine: Generally less acidic than white wine, with a pH often ranging from 3.4 to 4.0. Some red wines, like Pinot Noir and Sangiovese, are naturally higher in acid.
White Wine: Typically more acidic than red wine, with a lower pH range, sometimes as low as 3.0. Crisp white varieties like Sauvignon Blanc and Riesling are known for their vibrant acidity.
Factors Affecting Wine Acidity: Climate, grape ripeness, soil composition, and winemaking techniques like malolactic fermentation all contribute to a wine's final acidity level.

The Acidity of Beer: The Brewing Perspective

Beer generally sits in a less acidic range than wine, with most lagers and ales having a pH of 4.0 to 5.0. The acidity in beer is influenced by a combination of ingredients and brewing steps. The initial mash of malted grains starts at a mildly acidic pH, and yeast further lowers this level during fermentation by producing organic acids like acetic and succinic acid.

Lagers: Tends to be less acidic than ales, partly due to a longer fermentation time.
Ales: Can have a slightly broader pH range (typically 3.0–6.0) depending on the style.
Sour Beers: These are a notable exception, intentionally brewed with bacteria to create high levels of lactic acid, putting their pH on par with wine (around 3.2-3.5).
Factors Affecting Beer Acidity: The type of malt used, water chemistry, fermentation time, and yeast strain all play a role in the final pH. In fact, the pH scale itself was invented by a Danish chemist experimenting with beer at the Carlsberg Laboratory in 1909.

Beer vs. Wine Acidity Comparison Table


Feature	Wine	Beer
Typical pH Range	3.0–4.0	4.0–5.0
Primary Acid Source	Grapes (Tartaric, Malic, Citric)	Fermentation byproducts & Malted grains
Most Acidic Styles	White wines (e.g., Sauvignon Blanc, Riesling)	Sour beers (e.g., Lambic, Berliner Weisse)
Flavor Impact	Provides a crisp, tart, or zesty profile	Contributes to a rounded, sometimes slightly bitter or tangy finish
Role in Aging	Acts as a preservative, aiding in long-term aging	Supports microbial stability, enhancing shelf-life
Effect on Teeth	Higher acidity levels contribute to tooth enamel erosion	Mildly acidic, but carbonation can also wear down enamel

Health and Acidity: What to Consider

For most people, the acidity of either beer or wine is not a major health concern when consumed in moderation. However, for individuals with certain conditions like acid reflux or gastroesophageal reflux disease (GERD), the higher acidity of wine, especially white wine, can be a trigger. Both beer and wine can also irritate the stomach lining and cause acid to leak into the esophagus due to the alcohol content relaxing the sphincter muscle.

Dental health is another consideration. The acids in both beverages can contribute to enamel erosion over time. Rinsing your mouth with water after drinking can help mitigate this effect. Interestingly, some studies have even suggested red wine's antioxidants might offer a protective effect against certain oral bacteria, but the acidic nature still poses a risk.

Conclusion: Which Beverage Wins the Acidity Battle?

So, is beer more acidic than wine? The answer, for the vast majority of cases, is no. Wine, particularly white wine, typically has a lower pH and is therefore more acidic than beer. The different base ingredients—grapes for wine versus malted grains for beer—are the primary drivers of this distinction. While both are acidic and should be consumed in moderation, especially for those with acid sensitivities, wine generally wins the "acidity battle." The exception lies in specific, intentionally sour beer styles that are brewed to compete with the tartness of wine. Understanding these differences helps us appreciate the complexity of each beverage and make more informed choices for our palates and our health.

Here is a link to an external guide on food and beverage pH.

Frequently Asked Questions

Neither beer nor wine is ideal for acid reflux sufferers, as alcohol can relax the esophageal sphincter and increase stomach acid production. However, wine is generally more acidic than beer, so if you are sensitive, beer may be the less irritating option for some.

White wine is typically more acidic than red wine, with a lower average pH. Grapes in cooler climates, often used for white wines, maintain higher levels of acidity, while red wines often undergo a process called malolactic fermentation to soften the acids.

Yes, but not typically. While most lagers and ales are less acidic, some specialty sour beer styles, such as Lambics and Berliner Weisse, are intentionally brewed to be highly acidic and can have a pH comparable to wine.

The acidity in beer is influenced by the malted grains and, more significantly, the fermentation process. Yeast and sometimes added bacteria produce organic acids, such as acetic and succinic acid, which lower the pH.

Not necessarily. Acidity is a crucial component for flavor balance, preventing wine from tasting flat or flabby. High acidity can give a wine a crisp, refreshing profile, but excessive acidity can make it taste overly sharp or sour.

The simplest method is to consume it with food or drink plenty of water alongside it. For drinks already purchased, there is no easy way to alter the pH without affecting the flavor, so choosing a lower-acid option initially is best.

The pH scale is a measure of how acidic or alkaline a substance is, ranging from 0 to 14. A pH below 7.0 is acidic, a pH above 7.0 is alkaline, and a pH of 7.0 is neutral. It is a logarithmic scale, meaning each whole number change represents a tenfold change in acidity.