Correct water treatment control the taste of the beer

Control the taste of the beer with correct water treatment

Together with malt, water is the most important ingredient of beer. The raw water used for brewing can come from sources such as lakes, rivers and groundwater. This requires a combination of water treatment units to control the quality of the water and give your beer a unique taste.

Hardness

Water hardness is determined by the concentration of calcium and magnesium in the water. Good brewing water requires a certain level of total hardness to control the mash pH. Softening by ion exchange is a chemical-free solution to remove hardness from water.

Go to softening plants

Alkalinity

Alkaline water has a high concentration of carbonate and bicarbonate. Alkalinity in water raises the pH and a high pH affects the flavor of the beer. Bicarbonate can be reduced through dealkalization.

Go to dealkalizers

Chlorine

Basic brewing water must be odourless. Water chlorination is used by some water utilities to eliminate algae and waterborn diseases. Free chlorine can be removed with activated carbon filtration.

Go to activated carbon filters

Remove iron to maintain product quality

Many breweries face problems caused by iron precipitations in pipes, tanks, boilers and other equipment. Usually it happens when water source is groundwater and the iron is not removed. Iron can also affect the quality of the final product. Thus, filtration is the optimum solution.

Reference

Danish brewery reduces water consumption

Instead of just a replacement of the existing water treatment plant, the Danish brewery Harboe upgraded to the RO-PLUS units with water recovery of up to 90 %.

Get facts about the installation