American Society of Brewing ChemistsEventsWebinars

​​The Effect of Mash pH on Wort​ Composition and Beer Flavour Stability​

Featured Research from the Journal of ASBC​

Broadcast Date: April 29, 2025

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Webinar Summary

Mash pH plays an important role in shaping wort composition and directly affects the flavour stability and shelf life of the final beer. In this webinar, w​eʼll take a closer look at how mash pH influences enzymatic activity, sugar extraction, and the solubility of proteins and polyphenols during mashing. Weʼll also discuss its effect on the formation of aldehydes (key compounds linked to beer staling) and share practical ways for brewers to measure and adjust mash pH to improve beer quality. Weʼll also examine how mash pH affects oxidative processes during mashing, including free radical formation (measured by ESR) and the release ofoxidation catalysts like transition metals, and their impact on flavour stability. This session is ideal for brewers interested in fine ​tuning their mash process and better understanding how early brewhouse decisions can influence beer freshness. It offers a generous serving of brewing knowledge grounded in both research and practical relevance.


Learning Objectives

  • Understand how mash pH influences key biochemical reactions during mashing and shapes wort composition.
  • Gain insights into how the buffering capacity of malt grist can affect mash pH adjustment and control in the brewhouse.
  • Explore the impact of mash pH on oxidative processes, including free radical formation and metal ion release, and how these affect flavour stability.


Webinar Presenter

Maciej Ditrych

Maciej Ditrych is a brewing scientist and assistant professor at the Lodz University of Technology (Poland). He holds a double PhD in bioengineering from KU Leuven (Belgium) and in food chemistry from the University of Copenhagen (Denmark). His research focuses on flavour stability and the impact of brewhouse operations on wort and beer chemistry. He also specialises in fermented beverages, including kombucha. Maciej has collaborated with both academic and industry partners on projects related to brewing quality, sensory science, and fermentation. He is the author of a monograph on historical brewing and an active contributor to brewing conferences and publications.