Water Is not just water – A Brewer’s Perspective

1

WaterWaterIs not Is not justjust water water

– – A Brewer’s PerspectiveA Brewer’s Perspective

Ken Richter Quality Assurance Manager

Coors Brewing Co.www.coors.com

2

…it’s Brewing Water

3

What is water?What is water?


4

What is water?What is water?HH22O O andand

Contaminants!Contaminants!


5

Water is a solventWater is a solventIt will readily absorb It will readily absorb dust, gases, fumes & dust, gases, fumes &

smoke particlessmoke particles


6

The atmosphere is polluted by man, The atmosphere is polluted by man, nature and industrynature and industry

SO2CO2

CO

Nitrates


7

Common uses of Water…Common uses of Water…• Washing CarsWashing Cars

• Watering the lawnWatering the lawn

• Washing handsWashing hands

• Putting out firesPutting out fires

• Flushing toiletsFlushing toilets


8

What do you want What do you want in in youryour Brewing Brewing water (Liquor)?water (Liquor)?


9

• AvailabilityAvailability• Purity (Potable standards)Purity (Potable standards)• Consistency of ionic compositionConsistency of ionic composition• Cost of waterCost of water• Cost of any additional treatmentCost of any additional treatment• Cost of effluent disposalCost of effluent disposal


Water Source FactorsWater Source Factors

10

• Ground water from wells (Boreholes)Ground water from wells (Boreholes)

• Surface water from rivers or lakesSurface water from rivers or lakes

• Water from the municipal supply Water from the municipal supply treated to potable standardstreated to potable standards


Water SourcesWater Sources

11


Sub soil

Top soil

Water bearing rock

Bore holeRain

Impervious rock

Borehole WaterBorehole Water

12


Surface WaterSurface Water

Reservoir

Rain

Supply to Brewery

13


Municipal WaterMunicipal Water• Treated to meet EPA, State, Local standards Treated to meet EPA, State, Local standards

for for safetysafety, (not brewing minerals), (not brewing minerals)

• Must meet “potable” water requirementsMust meet “potable” water requirements

• Mineral contents vary greatly from area to Mineral contents vary greatly from area to area area andand month to month month to month

• pH range 6.5 – 9.0, target 8.0 to avoid Cu pH range 6.5 – 9.0, target 8.0 to avoid Cu

• Chlorine 1.0 mg/l at plant, Chlorine 1.0 mg/l at plant, >> .02 mg/l at tap .02 mg/l at tap

14


Rapid Mix

Flocculation

Sedimentation

Filtration

Clearwell

Bore holesReservoirs

Rivers

Solids DrawoffGravelSandCharcoalPolymer

ChloramineFluorideSoda Ash

Distribution to homes & breweries

Alum. HydroxideFerric Chloride

SoilsAlgaeBacteria

DisinfectantAnti-tooth decayAnti-corrosive

15

ParameterParameter SurfaceSurface BoreholeBorehole MunicipalMunicipalTemperature Varies with season Constant Varies with season

Turbidity Varies, can be high Low Varies, usually low

Color Varies w/ soil, season Low Varies, usually low

Dissolved O2 Saturated Low Saturated

Aggressive CO2 Low Usually present Usually Low

Iron Varies, usually low Usually present Varies, can be high

Hardness Varies, usually low Varies w/ rock strata Varies, can be high

Nitrates Agriculture = High Low Usually Low

Other Minerals Varies, usually low Varies w/ rock strata Varies, usually low

Micro-organisms Will be high Usually very low Usually very low


16


Function Water / bblBeer Production 1.60Filtration / Packaging 1.70CIP Systems .80Utilities 1.10Cleaning 1.10

______Overall Usage per bbl 6.30

Water Usage in Brewing

17


• Free ChlorineFree Chlorine from water chlorination from water chlorination• Can have direct flavor effectCan have direct flavor effect

• Reacts with organic components to form Reacts with organic components to form chlorophenolic compounds with low flavor thresholdschlorophenolic compounds with low flavor thresholds

• Phenolic or medicinal taint – intensely flavor active Phenolic or medicinal taint – intensely flavor active at very low concentrations (< 1 ppm)at very low concentrations (< 1 ppm)

• Risk of chlorine contamination from steam Risk of chlorine contamination from steam (keg washing / sanitizing)(keg washing / sanitizing)

• Not easily volatile, best removed by carbon filtrationNot easily volatile, best removed by carbon filtration

ContaminantsContaminants

18


Chlorinated HydrocarbonsChlorinated Hydrocarbons

• Formed by chlorination in the presence of Formed by chlorination in the presence of hydrocarbonshydrocarbons

• Can be the result of industrial pollution Can be the result of industrial pollution

• May be toxic / carcinogenicMay be toxic / carcinogenic

• Examples: Trichloroethene, Carbon tetrachlorideExamples: Trichloroethene, Carbon tetrachloride

• Recommended MAC is 10 ppbRecommended MAC is 10 ppb

• Removed by gas stripping or carbon filtrationRemoved by gas stripping or carbon filtration

ContaminantsContaminants

19


• Simple test first – Taste, aroma, claritySimple test first – Taste, aroma, clarity

• Chemical compositionChemical composition

• Hardness \ AlkalinityHardness \ Alkalinity

• Ionic SpectrumIonic Spectrum

• Phenols, ChlorophenolsPhenols, Chlorophenols

• Microbiological TestsMicrobiological Tests

Quality Monitoring of Water SupplyQuality Monitoring of Water Supply

20


• Temporary HardnessTemporary Hardness– AlkalinityAlkalinity

• Permanent HardnessPermanent Hardness– Calcium HardnessCalcium Hardness

– Magnesium HardnessMagnesium Hardness

• Total HardnessTotal Hardness

Water Quality TermsWater Quality Terms

21


• Hardness is the property of water which Hardness is the property of water which enables it to “collapse” soap lather by forming enables it to “collapse” soap lather by forming insoluble salts of fatty acids which precipitateinsoluble salts of fatty acids which precipitate

• Hardness causes scaling in boilers and hot Hardness causes scaling in boilers and hot water installationswater installations

• In brewing, calcium hardness causes limestone In brewing, calcium hardness causes limestone scaling, which reduces heat transfer, and scaling, which reduces heat transfer, and adjusts wort pHadjusts wort pH

Hard WaterHard Water

22


HardnessHardnessCaused by the following mineral salts:Caused by the following mineral salts:

• Calcium BicarbonateCalcium Bicarbonate Ca(HCOCa(HCO33))22

• Magnesium BicarbonateMagnesium Bicarbonate Mg(HCOMg(HCO33))22

• Calcium CarbonateCalcium Carbonate CaCOCaCO33

• Magnesium CarbonateMagnesium Carbonate MgCOMgCO33

• Calcium SulphateCalcium Sulphate CaSOCaSO44

• Magnesium SulphateMagnesium Sulphate MgSOMgSO44

TT

PP

23


Permanent HardnessPermanent Hardness

• Permanent hardness is the fraction Permanent hardness is the fraction of hardness remaining after boilingof hardness remaining after boiling

• Permanent hardness consists of Permanent hardness consists of calcium and magnesium associated calcium and magnesium associated with anions with anions other thanother than bicarbonate bicarbonate

24


Total HardnessTotal Hardness• Total hardness is equal to temporary Total hardness is equal to temporary

hardness hardness plusplus the permanent hardness the permanent hardness

• Total hardness is expressed as mg CaCOTotal hardness is expressed as mg CaCO3 3

• Typically > 50 ppm = “Hard”Typically > 50 ppm = “Hard”

25


Effect of Boiling on HardnessEffect of Boiling on Hardness• Boiling drives COBoiling drives CO22 from solution : from solution :

Ca(HCOCa(HCO33))22 CaCO CaCO3 3 + CO + CO2 2 + H + H22OO

• If the steam is allowed to condense back If the steam is allowed to condense back into the water the COinto the water the CO22 is reabsorbed is reabsorbed

forming Carbonic acidforming Carbonic acid

• Aeration drives off COAeration drives off CO22 preventing the preventing the

carbonate redissolving as bicarbonatecarbonate redissolving as bicarbonate

26


Water Softening TechniquesWater Softening Techniques

• BoilingBoiling

• Acid additionAcid addition

• Lime additionLime addition

• Soda ash additionSoda ash addition

27


Important Ions in Brewing WaterImportant Ions in Brewing WaterCations (+)Cations (+)

• CalciumCalcium• MagnesiumMagnesium• SodiumSodium• PotassiumPotassium• IronIron• CopperCopper• ManganeseManganese• ZincZinc

Anions (-)Anions (-)• BicarbonateBicarbonate• SulphateSulphate• ChlorideChloride• NitrateNitrate• NitriteNitrite• SilicateSilicate• FluorideFluoride

28


Effect of pH in BrewingEffect of pH in BrewingReductionReduction in pH gives rise to: in pH gives rise to:• Improved stability of Improved stability of -amylase and proteases-amylase and proteases• Better saccharificationBetter saccharification

– Increased wort fermentabilityIncreased wort fermentability– Improved extract yieldImproved extract yield

• Improved shelf lifeImproved shelf life• Resistance to spoilageResistance to spoilage• Reduced extraction of silica and polyphenolsReduced extraction of silica and polyphenols• Reduced astringency flavoursReduced astringency flavours

29


Effect of pH in BrewingEffect of pH in BrewingIncreaseIncrease in pH results in: in pH results in:• Reduced wort fermentabilityReduced wort fermentability• Reduced proteolysisReduced proteolysis• Poor break formationPoor break formation• Reduced shelf lifeReduced shelf life• Decreased resistance to spoilageDecreased resistance to spoilage• More colourMore colour• More harsh, astringent, grainy flavoursMore harsh, astringent, grainy flavours

30


Effects of Ions in BrewingEffects of Ions in Brewing• Effects on pH buffer systemsEffects on pH buffer systems

• Effects on colloidal systemsEffects on colloidal systems– Break and haze formationBreak and haze formation– FlocculationFlocculation– Fining action Fining action

• Direct contribution to flavourDirect contribution to flavour

• Nutritional requirement of yeastNutritional requirement of yeast

31


Ionic Effects in Different Beer StylesIonic Effects in Different Beer Styles• LagerLager

– Soft water low in mineral contentSoft water low in mineral content– Low carbonates to bring out delicate flavoursLow carbonates to bring out delicate flavours– Quite low in calciumQuite low in calcium

• BitterBitter– Sulphates > chlorides to bring out bitter flavoursSulphates > chlorides to bring out bitter flavours– Low carbonates (<30ppm) for required pHLow carbonates (<30ppm) for required pH– Higher calcium (>135ppm) for flavour and pHHigher calcium (>135ppm) for flavour and pH

• Mild & StoutsMild & Stouts– Chlorides > sulphates for fullness and sweetnessChlorides > sulphates for fullness and sweetness– Carbonates medium (<70ppm)Carbonates medium (<70ppm)– Calcium levels lower around 75 / 30 for Mild / Stouts, resp.Calcium levels lower around 75 / 30 for Mild / Stouts, resp.

32


Effect of Effect of CalciumCalcium in Brewing in Brewing• Reduces pH by reacting with phosphate Reduces pH by reacting with phosphate

from malt. 60% of mash Ca lost in boilingfrom malt. 60% of mash Ca lost in boiling• Gives a thin, harsh flavorGives a thin, harsh flavor• Improves protein precipitation and break Improves protein precipitation and break

formation during boilformation during boil• Aids yeast flocculation Aids yeast flocculation • Precipitates oxylates preventing hazes and Precipitates oxylates preventing hazes and

gushinggushing

33


Effect of Effect of MagnesiumMagnesium in Brewing in Brewing• Majority of Mg comes from maltMajority of Mg comes from malt• Similar to calcium but effect is less due to Similar to calcium but effect is less due to

higher solubility of Mg saltshigher solubility of Mg salts• Important co-factor in fermentation Important co-factor in fermentation

metabolismmetabolism• Excess causes bitter flavor Excess causes bitter flavor • Studies indicate increasing MG : Ca ratio Studies indicate increasing MG : Ca ratio

improves Ferm rate, ethanol production improves Ferm rate, ethanol production and yeast vitalityand yeast vitality

34


Effect of Effect of SodiumSodium in Brewing in Brewing• Na+ contributes to a full and sweet palate Na+ contributes to a full and sweet palate

at low (<150ppm) concentrationsat low (<150ppm) concentrations• At higher concentrations NA+ may cause At higher concentrations NA+ may cause

a sweet and salty perceptiona sweet and salty perception• Na+ as NACl at low concentrations gives Na+ as NACl at low concentrations gives

the best balancethe best balance

35


Effect of Effect of PotassiumPotassium in Brewing in Brewing• K+ mainly derived from maltK+ mainly derived from malt• Has a pure saline effect and salty taste at Has a pure saline effect and salty taste at

high concentrationshigh concentrations• K+ may have an inhibitory effect on K+ may have an inhibitory effect on

barley germinationbarley germination

36


Effect of Effect of IronIron in Brewing in Brewing• Maximum concentration of 0.2 ppmMaximum concentration of 0.2 ppm• Causes greyish discoloration to maltCauses greyish discoloration to malt• Prevents complete sccharificationPrevents complete sccharification• Hazy worts, discolors foamHazy worts, discolors foam• Inhibits yeast activityInhibits yeast activity• Impairs beer flavor, color and colloidal Impairs beer flavor, color and colloidal

stabilitystability• FeFe2+ 2+ enhances beer oxidationenhances beer oxidation

37


Effect of Effect of CopperCopper in Brewing in Brewing• Low levels stimulate yeast performance Low levels stimulate yeast performance

and reduce Hand reduce H22SS• High concentrations (>10ppm) toxic to High concentrations (>10ppm) toxic to

yeastyeast• CuCu2+2+ can act as a catalyst for oxidation can act as a catalyst for oxidation

leading to colloidal and flavor instabilityleading to colloidal and flavor instability

38


Effect of Effect of ManganeseManganese in Brewing in Brewing• Manganese has a positive effect on protein Manganese has a positive effect on protein

solubilisation during mashingsolubilisation during mashing• Important co-factor for yeast enzymes Important co-factor for yeast enzymes

below 0.2 ppmbelow 0.2 ppm

39


Effect of Effect of ZincZinc in Brewing in Brewing• ZnZn2+2+ is mainly derived from malt but a is mainly derived from malt but a

major part is lost in spent grains and trubmajor part is lost in spent grains and trub• Required as a trace element (0.1 -0.2 ppm) Required as a trace element (0.1 -0.2 ppm)

for yeastfor yeast• Stimulates fermentation, inhibits HStimulates fermentation, inhibits H22S S

formationformation• High concentrations may be toxic to yeast High concentrations may be toxic to yeast

and create very thick, heavy yeastand create very thick, heavy yeast

40


Effect of Effect of BicarbonateBicarbonate in Brewing in Brewing• Bicarbonate raises the pH by removing Bicarbonate raises the pH by removing

hydrogen ionshydrogen ions• Reduces wort fermentabilityReduces wort fermentability• Reduces proteolysisReduces proteolysis• Poor break formationPoor break formation• Decreased resistance to spoilageDecreased resistance to spoilage• Harsh, astringent, grainy flavorsHarsh, astringent, grainy flavors

41


Effect of Effect of SulphateSulphate in Brewing in Brewing• Sulphate gives beer a drier, more bitter Sulphate gives beer a drier, more bitter

palatepalate• Sulphate ions acts as precursors for SOSulphate ions acts as precursors for SO2 2

and Hand H22S synthesis during yeast S synthesis during yeast metabolismmetabolism

• Burton water is high in sulphates, Burton water is high in sulphates, resulting in product with Hresulting in product with H22S aromaS aroma

42


Effect of Effect of ChlorideChloride in Brewing in Brewing• Chloride gives beer fullness and sweetnessChloride gives beer fullness and sweetness• Chloride ions can inhibit yeast Chloride ions can inhibit yeast

flocculation and fermentation at higher flocculation and fermentation at higher concentrationsconcentrations

• Presence of chloride increases the risk of Presence of chloride increases the risk of stress corrosion cracking of stainless steel!stress corrosion cracking of stainless steel!

43


Effect of Effect of Chloride : SulphateChloride : Sulphate Balance Balance

• Cl- Cl- >> SO SO442- 2- Full, Sweet Full, Sweet Mild, Ales Mild, Ales

• Cl- Cl- == SO SO442-2- Balanced Balanced Lagers Lagers

• Cl- Cl- << SO SO442-2- Dry, Bitter Dry, Bitter Bitters Bitters

44


Effect of Effect of PhosphatePhosphate in Brewing in Brewing• Mainly derived from maltMainly derived from malt• Has a major role in buffering during Has a major role in buffering during

mashing and fermentationmashing and fermentation• Phosphate is required by yeast Phosphate is required by yeast (ATP)(ATP)

• High phosphate levels in water can High phosphate levels in water can indicate contaminationindicate contamination

45


Effect of Silicates in BrewingEffect of Silicates in Brewing• Silicates may cause hazes in Silicates may cause hazes in

combination with calciumcombination with calcium

• Silica can form hard scale in high to Silica can form hard scale in high to medium pressure boilersmedium pressure boilers

• Beer is an important source of bio-Beer is an important source of bio-available silicon which can prevent available silicon which can prevent osteoporosisosteoporosis

46


Effect of Nitrate/Nitrite in BrewingEffect of Nitrate/Nitrite in Brewing• Main sources of nitrate in beer are water Main sources of nitrate in beer are water

and hopsand hops

• Nitrate in water indicates nitrate fertiliser Nitrate in water indicates nitrate fertiliser run off or wastewater contaminationrun off or wastewater contamination

• Nitrite is toxic to yeastNitrite is toxic to yeast

• Can cause formation of nitrosaminesCan cause formation of nitrosamines

47


Effect of Nitrate/Nitrite in BrewingEffect of Nitrate/Nitrite in BrewingNitrateNitrate

NitriteNitrite

Apparent Total N-Nitroso Compounds Apparent Total N-Nitroso Compounds (ATNC)(ATNC)

From water and hopsFrom water and hops

Altered enzymically by beer spoilageAltered enzymically by beer spoilagebacteria and certain yeast strainsbacteria and certain yeast strains

Nitrite reacts chemically withNitrite reacts chemically withnitrogenous components in wort or beernitrogenous components in wort or beer

48


49


So What?So What?

50


Calcium

Chlorine

Sulphates

Chloride

Nitrate

Nitrite

Silicates

Phosphate

BufferingChloride

Ions SO2

H2 S

CarbonateBicarbonate

Zinc

Manganese

pH

Copper

IronPotassium

Sodium

Magnesium

Silica

51

What do you want What do you want in in youryour

Brewing water ?Brewing water ?


52

Thank YouThank You

53

Documents

Water Is not just water – A Brewer’s Perspective