Unlock the Secret Ingredient: How The Importance Of Water Filtration Elevates Craft Beer Brewing

The beer has 90% is water, and the rest is alcohol, hops, and yeast. Therefore, the quality of brewing water is the most important consideration in craft beer. The types of craft beer are constantly evolving, and there are endless brewing recipes on the Internet to help you explore a safe and exciting drinking experience. The chemical nature of the brewing water determines the quality, taste, and aroma of the beer to a certain extent. Since the origin of beer, water source has always been an important determinant of brewery site selection. Because the water quality in the Pilsen area is soft, there is no difficulty in brewing caused by hard water in other places, so the brewed wine is bright and transparent, fresh, and delicious.
But you may not know that water contains various types of pollutants, including sediments and other solids that you can see, as well as bacteria, viruses, metals, and chemicals that you can’t see. This is why the water that has been properly filtered is used to brew craft beer. With the advancement of water treatment technology and filtration systems (such as reverse osmosis systems), brewers can now control the water conditions to meet specific requirements. Not only that, but now brewers can also use water from the same source to brew different styles of beer.

How does the brewing water affect the taste of beer?

Because about 90% of beer is water, the quality and composition of water will naturally have a huge impact on the flavor of the beer. The three elements in the brewing water that affect the taste of beer are mineral content, pH, and alkalinity.

The hardness and mineral composition of the water will give the beer a unique flavor and affect the fermentation process.
The pH value promotes the enzymatic effect in the mash and promotes the growth of yeast during the fermentation stage.
Alkalinity creates a buffer to protect the pH during the entire brewing process from fluctuations, to ensure that bacteria cannot grow, and to remove excess tannins from the beer.

These three factors are inseparable and work together to guide the flavor and color of beer.

The hot water soaking process is called mashing, and the purpose is to start the brewing process and prepare the wort for fermentation. During the mashing process, the milled grains are hydrated with hot water to form a thick mixture and activate the enzymes in the malt. The enzymes of wort are called alpha-amylase and beta-amylase, which can convert soluble grain starch into fermentable sugars.
This liquid containing fermentable sugars is called wort, which is a combination of protein and carbohydrates, which will affect the flavor, taste, and body of the beer. When the wort is prepared and fermented, its water content is usually between 80-90%. Although the wort extracts the flavor and aroma from the hops, it can only be done by boiling it in water. Water is essential for the formation of these flavor characteristics, and the non-effects that occur in the mash are fully promoted by the water and the minerals in the water. Water is the foundation of the entire beer brewing process.

How do minerals in the water affect the taste of beer?

The minerals present in the brewing water will determine the flavor characteristics of the beer. The hardness of water is a measure of the total content of dissolved calcium and magnesium. When hops are attached to calcium ions, it will give the beer a strong hop flavor. If the water contains chlorides, it will make the beer taste rich. Sodium, sulfate, and carbonate all affect fermentation, mash, and beer taste. The presence (or absence) of these ions will impart unique flavor characteristics during the brewing process. However, you do not need to use them deliberately, because too many ions can cause an unpleasant and strong taste.
Throughout the brewing process, mineral ions also work together with pH and alkalinity. Carbonate and bicarbonate play a role in stabilizing the pH value during the mashing process. If there is too much chloride in the brewing water, the fermentation process will be hindered because the chlorine will destroy the yeast. Before you start brewing, you need to thoroughly understand the composition of water.

Beneficial ions in brewing water

Calcium (Ca+2)

Calcium is a mineral that is very high in areas where groundwater flows through rocks such as limestone and gypsum. It is also one of the two minerals that make up water hardness. Although hard water is a problem for many people, it may be very much anticipated for brewers. Many brewers like to add calcium to the water because it lowers the pH during the mashing process, precipitates protein during the boiling process, and calcium is also a yeast nutrient. In addition, calcium can also improve the clarity of the beer. The recommended range of calcium in water is 50 to 150 mg/L.
The following substances can be added to increase the calcium content:

Plaster
Calcium sulfate
Calcium chloride
Slaked lime

Magnesium (Mg+2)

Magnesium is another component of water hardness and is less important to the brewing process, but it is still a key ion that exists. Magnesium is a yeast-influencing substance, and many brewers control magnesium at 10-30 mg/L to promote the healthy growth of yeast during the fermentation process. A moderate amount of magnesium will highlight the flavor of the beer, but if the magnesium content in the brewing water exceeds 30 mg/L, it will make the beer taste sour and astringent.
The following substances can be added to increase the magnesium content:

Epsom salt (magnesium sulfate)

Sodium (Na+1)

Sodium can help beer highlight the body and flavor and will add the required acidity to the beer. When the sodium content is excessive, it will make the beer taste metallic and pungent, and it is toxic to yeast and hinders the fermentation process. When the sodium content is too low, it will hardly affect the mash and flavor. Under normal circumstances, the recommended sodium content range is between 10 and 70 mg/L, but you can also use up to 150 mg/L of sodium to achieve a significant salty or sour effect. As with most minerals, the beer flavor you want will pre-determine how much sodium you add, but levels above 200 mg/L can produce unpleasant flavors.
Because the high content of sodium will have a huge impact on the flavor of beer, Micet Craft does not recommend that you use demineralized water as brewing water. Through a process called ion exchange, the water softener uses sodium ions to replace and remove calcium and magnesium in the water. If you use a water softener to protect your home and electrical appliances from scale, you need to try a reverse osmosis system to purify the softened water before using it to brew beer.
The following substances can be added to increase the sodium content:

No iodized salt or sea salt
Baking soda (sodium bicarbonate)

Chloride (Cl-)

Chloride is used to provide a full, sweet flavor and rich malt flavor to your brew. Because chloride can give the beer a complex taste, it is very popular. Chloride is usually added to water in the form of calcium chloride or sodium chloride. Chloride can promote the stability of the mashing process, and can also be used in combination with sulfate to supplement the bitterness imparted by hops to beer. The chloride ratio used usually depends on the sulfate content, as these two will produce opposite characteristics in beer. In addition, an appropriate ratio of chloride and sulfate can be used to balance the sweetness and hop flavor in beer.
The following substances can be added to increase the chloride content:

Calcium chloride
Sodium chloride

Sulfate (SO4-2)

Sulfate can also give beer the coveted hop flavor, and can also give the beer a dry and crispy taste. Because sulfates are alkaline, they can be used to gently reduce the acidity of the mash. Where bitterness is needed, sulfate can be used to enhance this flavor. The amount of sulfate added varies greatly depending on the level of hops required.
The sulfate content of Pilsner beer will strive to be between 10-50 mg/l, while the famous Burton-on-Trent style light beer uses up to 500 mg/l of sulfate content to achieve its sulfur smell and richness. smell. However, if the sulfate content exceeds 500mg/L, it is not advisable, because excessive sulfate in the brewing water will cause consumers to have a laxative effect. If the sulfate concentration is too high, it will react with yeast and produce hydrogen sulfide, which will make your beer smell like rotten eggs.
The following substances can be added to increase the sulfate content:

Calcium sulfate
Plaster
Epsom salt (magnesium sulfate)

Carbonate and bicarbonate (CO3-2/HCO3)

Carbonate and bicarbonate are essential to any brewer because they determine the pH of the mash. Their strong alkalinity buffers the pH so that it does not become too sour, resulting in beer with astringency and heavy tannins. They can also promote the roundness and malty taste of beer, and can give dark lagers the required bitterness at high concentrations. Because dark grains are more acidic, dark beer and lager recipes usually require 100-300 mg/L of carbonate. If carbonate levels are not adjusted during fermentation, they may keep the pH of the beer too high.
The following substances can be added to increase the carbonate and bicarbonate content:

Baking soda (calcium bicarbonate)
Chalk

Ions that will destroy the brewing water

Chlorine and chloramine (Cl2)

Chlorine is often widely used by municipalities as a chemical disinfectant to protect urban water supplies from bacterial contamination. Unfortunately, chlorine is harmful to the brewing process. The detectable chlorine content in beer is as low as 5 parts per billion, giving the beer a plastic taste that destroys the taste. When chlorine reacts with ammonia, chloramine is formed, a pollutant that is more difficult to remove from water. Chloramine not only destroys the taste of beer but also prevents yeast from fermenting beer properly.

Iron (Fe+2 & Fe+3)

Iron has never been an ideal ion in the beer brewing process. Because iron is the most common mineral found on earth, many brewers will have undesirable consequences from iron-rich water. The main iron content of 0.05 mg/L in the brewing water will ruin your beer and give your beer a rusty taste. In addition, if the iron ion content in the water is greater than 0.3 mg/L, it will also cause damage to your brewery equipment, fermentation tanks, and other equipment.

Manganese (Mn+2)

Manganese ions are usually combined with iron ions, which not only affects the flavor of beer, but also affects the clarity of beer, and threatens the healthy growth of yeast during the fermentation process. If the beer contains 0.01 mg/L of manganese ions, it will give your beer an unpleasant metallic taste.

Nitrate/Nitrite (NO3- & NO2-2)

Nitrate and nitrite can enter the water through agricultural runoff, animal manure, and pollution. Excessive intake of nitrate and nitrite can cause serious health problems. You need to remember that any level higher than zero has the risk of spoiling the flavor of the beer.

How does pH affect beer brewing?

The pH value of the brewing water can ensure that the enzymatic reaction occurs in the mash, so it has a great influence on the flavor of the beer. Beta-amylase requires an acidic environment to properly convert grain starch into fermentable sugars. Yeast can thrive at a lower pH, which means that the fermentation of wort will be healthier and the fermentation process will be more thorough. If the pH of the mash is too high, the taste of the beer will become astringent and lose all complex beer flavors. Bacteria may also affect the wort during the fermentation process when the pH is too high.
Most brewing water is neutral to alkaline, so proper mineral components are needed to activate acidity. Calcium plays the most important role in promoting an acidic environment because it can overcome the alkaline buffer of malt phosphate. Carbonate and bicarbonate buffer the alkalinity of the mash to ensure that the pH value does not fluctuate too much in either direction. The grain itself is also acidic, which helps enzymes break down starch. Throughout the beer brewing process, you need to closely monitor the pH of the mash. You can add additives to reach a suitable pH range according to the type of beer you need to brew.
Additives that can be used to adjust pH:

Lactic acid: Lactic acid is an organic by-product of milk fermentation and is usually used to lower the pH of the mash. Lactic acid will not add an unpleasant taste to the mash and will significantly reduce the pH.
Phosphoric acid: Phosphoric acid is an inorganic acid found in many commercial beverage products. Its advantage is that it does not give beer any taste. Phosphoric acid is less acidic than lactic acid, so it is a more forgiving product when trying to adjust pH.
Buffers and stabilizers: They react with the phosphate in the malt to reach the target pH. However, using them will increase the content of calcium and magnesium in beer.

What is the best water for brewing beer?

Because each type of beer requires different hardness, bicarbonate, and sulfate, the best water for brewing beer is water that allows you to fully control the flavor profile. Water with high mineral and metal content will greatly limit your beer style range.
In order to determine the ionic composition of the water in your area, you can request a water quality report from your city or test the water quality yourself. Urban water will inevitably contain chlorine and chloramines, both of which will make your beer taste bad and ruin your fermentation process. If the water quality is very hard, the range of beers you can explore will be limited. Because when the calcium ion content exceeds 50 mg/L, you will not be able to brew beer.
If you want to improve the flavor of your beer, then installing a water filtration system will be a wise choice. It not only improves the flavor of your beer but also gives your beer a greater overall consistency. Perhaps the most important thing for you is to create a perfect formula from water that has removed all minerals and chemicals. Of course, this is much easier than solving your existing water conditions.

Types of water filters in breweries

The water used to brew craft beer can determine the quality and success of the final product. To get the best taste of beer, the brewery must ensure that the water does not contain a peculiar smell, chlorine, and other pollutants mentioned above. This is crucial to the brewing of craft beer.
Many craft beer manufacturers use water filtration systems to clean the water before brewing. Then, they added the required minerals to the water again. Some effective filtration solutions used by craft breweries include:

Particle filter: The particle filter uses a filter element or sheet to capture larger particles in the water while allowing smaller liquids to flow through. This type of filtration can remove solids, sediments, dirt, and other larger particles from the water.
Carbon filter: A carbon filter is usually used in combination with a particulate filter. Carbon filters can be used to remove chlorine and other impurities in the water. This type of filtration is essential for craft beer brewing. Most municipal water supply systems use chlorine to disinfect water. If chlorine remains in the brewing water, it will react with malt and hops to produce chlorophenols and cause the beer to have a plastic-like taste. These resulting chlorophenols can be detected in very small amounts, so when using city water for brewing, filtration methods must be used to remove this chlorine precursor.
Granular activated carbon (GAC) filter: This type of filter is very suitable for removing odors, pesticides, chlorine, chloramines, and other similar impurities in brewing water.
Reverse osmosis filtration system: Reverse osmosis (RO) filtration is generally considered to be the most effective filtration method, but it is also very expensive. RO uses a porous membrane to remove molecules, ions, and larger particles in water, and only allows water molecules to pass through.

Clean filter for craft beer brewing

One of the most important aspects of the filtration process is to ensure that you use clean filters and equipment. Hygiene and cleanliness are very important for craft breweries, and the same is true for filters. When cleaning the water filter, it is best to clean the hose and the water tank at the same time to ensure that you use a clean brewing system when you start the next batch of brewing.
The cleaning process needs to be carried out under pressure like the brewing process. Although this can be a very time-consuming task, it is essential. The filter must be cleaned and disinfected before it can begin to filter the next batch of beer, ensuring that no residual microorganisms will destroy the next batch of beer.
Depending on the size of the brewery’s business, you may only need to use the filtration system once a week, or even less. In this case, it becomes very important for you to clean and store the filter between uses. Because this will affect how to clean them before you start the next filtration.
You may wish to use a filter containing a mild disinfectant in the filter to reduce the risk of bacterial growth between uses. You may also want to store the filter in a dry space after cleaning. How you store the filter and how you clean it will depend on your filtration plan.
Many professionals recommend repeating the cleaning process immediately before starting a new filtration, even if you have cleaned it after the last filtration. This is especially important if your running interval is long.

The brewing of craft beer involves a lot of work, the most important of which is to ensure that you start with high-quality, clean, and safe water. Filtering out pollutants, chemicals, and impurities in the water, how to establish the required mineral content, will enable you to control the style of the finished beer. With a water filtration system that can remove unwanted or unsafe particles and microorganisms in the brewing water, you can brew the best-tasting craft beer. Remember, the better the quality of the water you use, the better the beer will be.

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