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'''Wort Souring''' is the process of acidifying wort by inoculating it with lactic acid bacteria to ferment and produce lactic acid before inoculating with yeast to perform the primary alcoholic fermentation. While non-sour beer falls in the range of 3.8-4.6 pH, a final pH between 3.0 and 3.7 is the general target range for the soured wort and also the finished sour beer (note that [[Titratable Acidity]] is more accurate for measuring perceived sourness). This is a broadly defined technique and there are many variations on souring wort. These include [[Mixed Fermentation|mixed fermentation]] methods such as souring in the primary fermenter for a short time period before adding yeast, or pre-boil acidification such as souring in the boil kettle itself with a pure culture of lactic acid bacteria and then boiling to pasteurize the sour wort before yeast is added ('''[[Wort_Souring#Souring_in_the_Boiler_.28Kettle_Sour.29|kettle souring]]'''). There are also various methods of inoculating the wort with ''Lactobacillus'' <ref>[https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities Bossaert, Sofie & Crauwels, Sam & De Rouck, Gert & Lievens, Bart. (2019). The power of sour - A review: Old traditions, new opportunities. BrewingScience. 72. 78-88. 10.23763/BrSc19-10bossaert.]</ref><ref>[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.569 Dysvik, A., Liland, K. H., Myhrer, K. S., Westereng, B., Rukke, E.-O., de Rouck, G., and Wicklund, T. (2019) Pre-fermentation with lactic acid bacteria in sour beer production. J. Inst. Brew., 125: 342– 356. https://doi.org/10.1002/jib.569.]</ref>.