What happens when BEER undergoes malolactic fermentation?

I know the basic idea of malic acid being converted to lactic acid in white wines to make them softer or 'buttery'. Has anyone done this with beer? Is there enough malic acid in beer for this to take place? Would I need to add malic acid and the bacteria?





Wines continue to change while they are in their bottle. Would this type of fermentation do the same to beer?|||Beer contains negligible amounts of malic acid, as there should not be any tanins present in the fermenter.





There are a lot of problems with this, though. MLF is usually induced by introducing lactobacillus into the must. In wine, this is fine. In beer, this will spoil it. At best, you're going to have a Belgian style beer. At worst, you'll have malt vinegar.