The unexpected protagonist: Water!
When we think of the elaboration of beer, the first thing that comes to mind are malt, hops and yeast; However, a silent but fundamental ally is water. This resource, often overlooked, greatly influences the final profile of each drink, loading inside a series of minerals and ions that can enhance or ruin a good recipe if they are not handled carefully.
Beyond flavor: how ions modify the beer experience
The mineral water content not only determines its quality for elaboration, but also impacts the aromatic profile and the sensation in the mouth of beer. For example, substances such as calcium sulfate or calcium carbonate can provide a subtly bitter or astringent touch. If there is too much calcium or magnesium, they could introduce an unwanted metal nuance. And in excess, sodium can give that salty flavor that not many appreciate in a pint, while chlorides, in moderate quantities, enrich the body of beer and make each sip more robust.
The ideal water: Is there a perfect guy for each style?
Contrary to what many think, there is not a single type of water that is the absolute cure. The key is to understand what qualities each style of beer needs. For example, the classic Burton-on-Trent water, in England, is characterized by its high concentration of sulfates and calcium, perfect for the Ale Light and dry that seek a more sharp profile. In contrast, the famous Pilsner water, in the Czech Republic, is much softer, with few ions and little hardness, ideal for Pilsner style lager. Thus, while some prefer hard and full of mineral water, others seek almost crystalline purity; It all depends on the final style you want to create.
Water chemistry in figures: understand hardness and how to measure it
The concept of water hardness is related to its calcium and magnesium content. Most of the time, it is measured in parts per million (PPM) and the classification ranges from very soft waters, with less than 100 ppm, to the extremely hard, which exceed 400 ppm. It is important to distinguish between permanent hardness, which does not disappear by boiling, and the storm, which can be reduced with heat. The hardness provides advantages or disadvantages according to the type of beer you choose; For example, permanent hardness favors beers such as Pale Ale, while storm can be better for dark beers due to its effect on flavor and color.
Why and how to adjust the mineral content of water?
Knowing your water profile allows you to play with your minerals to obtain results that approach specific styles. The good news is that, if you have soft water, your task will be easier: just add minerals in the necessary amount. But if you have hard water, you have several weapons at your disposal, from homemade methods such as boiling to more sophisticated equipment such as reverse osmosis filters or domestic distiller. Ebullicar is particularly useful to reduce temporal hardness, since it precipitates minerals such as calcium carbonate and eliminates chlorine smell. Inverse osmosis, on the other hand, eliminates almost all ions, giving you a blank canvas to create any style that you propose.
Highlight minerals: enriches and balances your water
Adding minerals to water is also an essential part of the process. The choice of the mineral supplement will depend on the sought style and the initial water profile. For example, plaster (calcium sulfate) is used to add permanent hardness and a dry, astringent, perfect character for Ale Light and middle body. Calcium carbonate, on the other hand, helps increase alkalinity and pH in dark beers. On the other hand, calcium chloride is distilled to improve the sensation in the mouth and add a soft sweetness, enriching the final body of beer. Without forgetting that in certain cases, magnesium also plays a role in the perception of flavor, but its handling requires care to avoid flavors too metallic or bitter.
Closing with Science and Creativity
Domain water chemistry in beer elaboration opens a world of possibilities to experience and improve your recipes. The key is to understand what minerals you want to enhance and which ones you should reduce so that each style has its unique character. In each term, in each sip, the chemical history behind the water you used and adjusted is reflected in the flavor, aroma and sensation of the final product. The next time you raise a drink, remember that in that liquid an important part of its magic is, in reality, very well controlled chemistry and at your fingertips.
