BEST Acidulated Malt is used to optimize the pH value in the mash when the brewing water is not entirely optimal. This leads to higher enzyme activity in the mash and thus to a higher yield as well as better flavor stability. The colors of the worts become brighter and the aroma of the beer more balanced. The amount used and its effect on the pH shift in the mash should be determined by preliminary tests. The pH value of the wort and beer is not usually reduced, as more buffer substances are also formed as a result of the improved mass transfer.