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Acetic acid is produced by acetic acid bacteria through the oxidation of carbon sources into ethanol, followed by the oxidation of ethanol into acetaldehyde, and finally through the oxidation of acetaldehyde into acetic acid. When ethanol is depleted, acetic acid bacteria can also convert glycerol into cellulose, acetic acid, and carbon dioxide . Acetic acid bacteria have also been linked to elevated levels of acetoin, a pleasant buttery flavor, as well as ethyl acetate <refname="Bossaert_2019">[https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities Bossaert, Sofie, et al. “The Power of Sour - A Review: Old Traditions, New Opportunities.” BrewingScience, vol. 72, no. 3-4, 2019, pp. 78–88.]</ref>.  (PDF) The power of sour - A review: Old traditions, new opportunities. Available from: https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities/figures [accessed Apr 24 2021].

Acetic acid bacteria have been found in [[Spontaneous_Fermentation|spontaneously fermented]] beers from Belgium (To dolambic)===Sub Heading===as well as America (To doAmerican Coolship Ales)and [[Flemish_Red-Brown_Beer|Belgian Flanders Red Brown Beers]]. They are generally found at the air to liquid interface within barrels where they can access oxygen in the headspace. In general, brewers try to limit the impact of acetic acid bacteria in beer due to the higher levels of acetic acid that they can produce <ref name="Bossaert_2019" />.