Sour Beer Question

[sapper6fd]

So I keep reading about various home brewers who ended up with an infection and turned their beer into a sour. I'm currently making my second batch (a Belgian Farmhouse Sasion) and while there is no sign of an infection, if it ever does happen I wanted to ask a question about it.

Is there any time it would not be safe to drink? As in, are there only certain types of infections that are dangerous or are all infected beers safe? I realize it all boils down to taste and if it tastes horrible, it tastes horrible. But if it doesn't, is there any health risk associated with a potentially dangerous bacteria that caused it to go sour?

 

[RPh_Guy]

http://onlinelibrary.wiley.com/doi/10.1002/jib.49/full

Vriesekoop, F., Krahl, M., Hucker, B. and Menz, G. (2012), 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly. J. Inst. Brew., 118: 335–345. doi:10.1002/jib.49

 

[sapper6fd]

Perfect. Thanks for that link!

 

[Kharnynb]

nice link, bookmarked

 

[cactusgarrett]

The general rule I've gleaned from Michael Tonsmire (likely others, but i prominently see it referenced in his writings) is that if something is over 2% ABV and under a pH of 4.5 you should be safe to try a sip. If you try it at that point, and it isn't absolutely abhorrent, once an infection grabs hold, it'll have to be let run it's course so it can produce alcohol and drop the pH. Provided it will in the first place.