My wife who loves sour beer is recently pregnant. I would like to try to recreate the flavor profile of sour beers without the alcohol. I understand there are sour alcohol reduced products, but as an avid DIY cook/molecular gastronomist, I am interested in the prospect of creating a drink that has a similar acid profile to sour beers from scratch. I have a modest collection of organic acids (lactic, malic, tanic, acetic, citric) and am looking for an analysis of the acid concentration profiles of the "average" sour beer. Does anyone have any studies or resources that could help me out? Am I totally off base and not going to get anything remotely palatable without fermentation? Thanks in advance!