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2.5.3 Acids - Acids can be an important component in brewing water adjustment. Acids come in solid and liquid forms and all add hydrogen protons (H+) to the water and move pH lower. Acids also add their unique anion to the water. Frequently, the anions have distinctive flavor that may compliment or degrade beer flavor when they are present in beer at levels above their taste threshold. Some acids are more perceptible in beer than others.
Phosphoric acid is more difficult to perceive in beer since beer contains similar phosphatic compounds. It is typically the most flavor-neutral acid used in brewing.
Hydrochloric and Sulfuric acids can add chloride or sulfate ions that may be desirable in the flavor profile.
Citric, Malic, and Tartaric acids can add fruity or estery perceptions to the beer.
Lactic and Acetic acids can impart their unique flavor to beer. Lactic is smooth while Acetic is pungent.