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(In progress)  '''Acetic Acid''' is an organic acid produced by certain bacteria (such as ''Acetobacter'') and yeast (such as ''[[Brettanomyces]]'') in the presence of oxygen and ethanol. Acetic acid is the acid found in vinegar, and it has a rougher, more warming acidity than [[Lactic Acid|lactic acid]]. While individual preferences for acetic acid levels may vary, excessive amounts are generally considered a flaw in sour beer. Acetic acid is also an important precursor for acetate esters.

Acetuc Acetic acid bacteria can produce acetic acid under aeobic (oxygen-containing) conditions when alcohol is present. ''Acetobacter'' is a commonly known example of acetic acid bacteria ==Characteristics of Acetic Acid==Organic acids that make beer taste sour can have significant differences in terms of the additional flavors of the acids and how that acidity is perceived. While acetic acid tends to be a harsher acidity than other organic acids such as lactic acid.