Weyermann Acidulated Malt is a functional malt used to adjust the pH of the mash, improving enzymatic activity and wort clarity. It is produced by treating base malt with lactic acid, which also enhances the beer’s flavor stability and brightness.

In addition to its technical benefits, Acidulated Malt can add a slight tangy note, making it useful in sour beers, Berliner Weisses, and Goses. This malt is an essential tool for brewers aiming for precise pH control and flavor enhancement.