Lesson 8 - Water Final SAQ
This lesson allows you to test yourself on the material covered in all previous water lessons and determine the level to which you have attained the outcomes.
Self-Assessment Questions
1. ***Your brewery is based on a working farm. You can source water directly from a large lake on the farm. Explain how you would treat the water to ensure that it is suitable for brewing product water. List all your assumptions.
2. ***Brewing product water is composed of many different inorganic ions. The ions can all impact beer in various ways. Identify the key ions and discuss their relevance to the brewing process and final beer quality.
3. ***Water hardness is a key property of brewing product water. Explain what water hardness is, its impact on the brewing process and how it can be controlled.
4. ***If brewing product water is boiled during wort boiling, why is it sterilised during water treatment? Discuss the various ways that water can be treated to remove microbiological contamination.
5. ***Your brewery brews a range of ales. Your water source is perfect for these beer styles, with medium to high levels of calcium carbonate/bicarbonate, calcium sulphate and sodium chloride salts. You have decided to launch a pale lager to meet consumer demand, although the percentage of sales is forecast to only be about 15% of your brewery output. How would you approach water treatment to meet the need for both ales and lagers at the brewery?