Low pH and high titratable acidity of beverages may causes systemic acid-base imbalance overtime and result in metabolic acidosis and compromise the metabolic processes potentially leading to digestive discomfort, heart burn, reflux esophagitis or tooth erosion. A quasi-experimental study was conducted to assess the pH, beverage’s temperature and titratable acidity level of alcoholic and non-alcoholic beverages. Carbonated beverages, apple cider vinegar, commercial fruit juice (mango juice), wine, distilled spirit, and beer were included as study samples. The most consumed non-alcoholic beverages were selected by survey, while alcoholic beverages were chosen based on anecdotal evidence. Carbonated beverages, fruit juice, and beer were not diluted, but wine (1:1), distilled spirit (1:1), and apple cider vinegar (3:25) were diluted with distilled water as per the manufacturer’s instructions. The pH level of six beverages (n=30, 5 samples for each beverage group) was measured using a pH Meter (HANNA), and the temperature (0C) of the attributed beverages was monitored using the pH Meter with automatic temperature compensation systems. The experimental trial was conducted at a controlled room temperature (370C) at the Laboratory, Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka. NaOH (0.13N) strong base was used as the titrant for measuring the titratable acidity level (g/L) of beverages (n=30, 5 samples for each beverage group). Lowest and highest mean pH revealed to carbonated beverage (2.4±.2) and beer (4.3±.1). Highest and lowest mean of beverage’s temperature revealed to carbonated beverage (27.9±.10C) and beer (25.8±.30C). Highest and lowest TA belonged to apple cider vinegar (7.5±.1g/L) and distilled spirit (1.2±.1g/L). The findings indicated a very strong inverse correlation (r = -0.96) between pH and beverage’s temperature, but there was a weak inverse relationship (r = -0.36) between pH and titratable acidity (g/L) level of beverages. Based on the pH level, carbonated beverage is the highest acidic.  To conclude, a lower pH of a beverage was observed to be associated with a higher beverage temperature but not with higher titratable acidity of a beverage. Therefore, beverage consumption at the coolest possible temperature is recommended to prevent complications of beverage acidity, such as metabolic acidosis, heart burn or dental erosion.