Lesson 5 - Brewing Water Composition and Impact SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Brewing Water Composition and Impact) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q1
*What effect will the following minerals have on the final beer flavour profile:
a) Chloride
b) Sulphate
c) A zinc level of 5 mg/L in the product water
d) A 2:1 chloride:sulphate ratio
e) Sodium
Response:
a) Chloride is thought by some brewers to help to give beer body and fullness to the palate, as well as sweetness (up to 300 mg/L). Levels greater than this can give an overly full mouthfeel or salty taste.
b) Sulphate is thought by some brewers to help emphasise bitterness and dryness. It can act as a precursor to H2S and SO2, which are both off-flavours in beer. Levels greater than 400 mg/L can cause astringent and unpleasant bitterness.
c) Zinc at these levels can cause an astringent flavour and inhibit yeast growth, which will cause unfermented and other off-flavours.
d) This ratio is thought by some brewers to emphasise the sweetness of malt-led beers.
e) Levels below 150 mg/L are thought by some brewers to contribute to a full and sweet palate. Greater than 150 mg/L contributes salty/sour notes.