How Water Affects Beer Brewing…Hunter Worsfold
Water quality is very important for a good tasting beer since water comprises more than 90 percent of total mass. There are certain drinkingwater standards that regulate the maximum allowable concetration of bacteria and metals in safe drinking water. It is essential to know that water used for brewing does not have metals, chlorine or biological contaminations, since they can cause flavor defects in beer. Ions that contribute to beer taste are calcium, magnesium bicarbonate, sulfate sodium and chloride. The first three ions affext the mash pH and alkalinity which are an essential part of bewing Below is the explanation of how each ion plays a key role in determining beer quality.
-Calcium determines hardness and plays a key role in enzyme reactions in the mash. It adds flavor to the beer by promoting enzyme actiivites in the mash used for making beer.
-Magnesium also contributes to hardness and acts as a nutrient for yeast reactions in mash. It can cause bitterness if used in high elverls. Therefore, it is important to balance this ion in beer.
Usint the right quality of water for brewing beer is therefore essential.