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Source of water and its qualities have a significant impact on the flavor and
character of beer. Today, brewers can transform water into any type they
desire to balance the perfect representation of a beer style. Photos by Charlie
Papazian
The balance of minerals in brewing water will affect the perceived flavors of malt, hops and by-products of fermentation. It also may influence the performance of yeast, which in turn influences the flavor, aroma and mouthfeel of beer.
Calcium, magnesium, sodium, chloride, sulfate and carbonates (Ca(+2), Mg(+2), Na(+1), Cl(-1), SO4(+2), HCO3(-1) are the most important mineral ions/compounds brewers measure and balance in their brewing water. There are many other minerals and compounds influencing the health of fermentation and also may be monitored to assure that the water is safe and will not negatively effect brewing and fermentation.
Water and its influence on regionally historic styles of beer
Water low in all the previous mentioned mineral compounds is desirable for the classic light lager considered a true pilseners. The Czech city of Pilzen has very “soft” water. This is where the pilsener style originated. The quality of this type of water allows relatively high hopping rates, yet bitterness is perceived as smooth and refreshing.
Burton-on-Trent is the home of a classic style of English ale. Historically Bass Ale relied on the city’s naturally occuring water quality, high in calcium, sulfates and carbonate. Water hardness is considered high. The high sulfate content contributes a unique and satisfying perception of hop bitterness. The area’s classic amber ale used a degree of caramelized or slightly roasted malt, which because of it’s slightly acidic nature helps neutralize the high degree of carbonate in the water. This type of water if not treated and adjusted will not make a very pleasant tasting light ale or light lager.
Dublin, Ireland’s water has notably high levels of carbonate and calcium. Calcium is always good for enzyme activity converting malt starch to sugar during what is called the mashing process (crushed malt and hot water activate enzymes which convert starches to sugars). Carbonate water not being suitable for light ales, the early brewers of Dublin found that highly roasted malt and barley were acidic and effectively neutralized the carbonate in the water. Consequently very smooth and balanced dark ale called stout and porter emerged from this city. The same can be said for Munich, Germany and its water quality. Munich lagers were originally very dark. Only later when water chemistry was understood were brewers able to treat and adjust the water so they could brew lighter lagers in this famous Bavarian city.
In Edinburgh, Scotland, we find water similar to Munich and Dublin, but with higher levels of sulfates. Dark malty strong ales with low bitterness are indicative of historic styles from Edinburgh.
In Dortmund, Germany strong well-hopped amber lagers with full sweet malty flavor were the first brews to emerge due to high sodium and chloride ion concentrations in the water. Brewers originally found the very high carbonate level made it necessary to add (acidic) roasted malt to condition the water for a proper brewing balance and a pleasing beer flavor. High sulfate levels influenced hop bitterness character.
Next: The fermentable carbs - part 5Beer Styles: Water as an ingredient - part 4
Guide to entire 27-part Beer Style Series - table of contents
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