I did this one Saturday afternoon when I was thinking about finished pH. I had one of my gold lagers on tap and then I looked in the fridge for more examples whatever they might be... Coors Light left here after a party, some Stiegl Goldbrau I bought, Pacifico from Mexico, etc. Mine was 4.4, Coors Light was 4.2, Stiegl was 4.1 and Pacifico was 4.0. The problem is that I took the measurements when the samples were carbed and cold and I also used my old Milwaukee meter which was only partially reliable. The results may have actually been a couple of ticks higher than my readings (carbonic acid... I don't know) but I did learn something: pH matters and I find that a lower finished beer pH makes a snappier and more refreshing beer, IMO. I had heard descriptions of "flabby" beers (where the final pH is high and makes the beer drab and uninteresting) and vowed at that point to make sure that I pay attention to "kettle pH". But I have also heard people say that the yeast (and fermentation in general) is partially responsible for the final pH of the beer and that the brewer shouldn't really attempt to impact things. I figure that if my mash pH and the pH of my sparge & grains (batch sparge) is in the low-to-mid 5s, I really don't have to worry about more than that. I also fear that I may push it lower than it should go and I don't know what the result would be... overly acidic beer?