Water in brewing: the secret ingredient of an exceptional beer

Water, the diva of brewing, makes up over 90% of your beer. Yet it often remains in the shadow of its star cousins, hops and malt. An ingredient among others ? Not really. Its mineral composition and pH play a crucial role in creating an exceptional beer. A bit like a discreet but indispensable conductor, water directs the symphony of flavors that plays in your glass. This mastery of water is one of the secrets that transforms a decent beer into a memorable creation.

The Science of Water in Craft Brewing

The secrets of minerality in the character of a beer

Think of water as a mineral paint palette. Each ion contributes its own touch to the final painting, in a complex choreography that influences every step of the brewing process. Calcium , the true hero of the mash, doesn’t just boost the effectiveness of enzymes like a fitness coach for your starches. It also naturally lowers pH, facilitates protein flocculation during the boil, and even helps our yeast friends acclimate during fermentation. Not bad for a single mineral, huh?

Sulfates, on the other hand, are the rock stars of bitterness. They enhance the bitter compounds in hops and accentuate their characteristic dryness, creating that clean, crisp finish we love in well-hopped IPAs. Chlorides, on the other hand, play the balancing act, smoothing out the rough edges for a silky mouthfeel and highlighting the complexity of the malt. This subtle science contributes to the difference between a craft beer and its industrial cousin .

Magnesium, on the other hand, is the Swiss Army knife of brewing: it helps enzymes during mashing, feeds yeast during fermentation, and contributes to mouthfeel. But be careful not to overdo it, because beyond 30mg/L, it can bring a harsh bitterness that would make even the most hardened hoppy beer lover cringe.

A subtle balance to reveal the flavors

There Zepp , our dry, floral craft lager , perfectly illustrates this alchemy of water. Its crystalline profile and clean finish are the result of a carefully crafted water profile, where each mineral plays its part. A carefully calibrated sulfate/chloride ratio, combined with an optimal calcium level, achieves this characteristic clarity while preserving the delicate floral notes that are its signature.

This mastery of minerality also influences the stability of the foam, the clarity and even the conservation of the beer. Sodium , for example, at low doses (less than 150mg/L) contributes to the roundness in the mouth. Beyond that, it can quickly transform your beer into an experience worthy of a vegetable broth - not really the desired effect!

Water, architect of beer styles

From Soft Water to Hard Water: Shaping Character

It’s not just the creativity of brewers that has led to beers developing such different characters across Europe – although we love to take credit for that. The natural composition of local water has historically dictated beer styles, creating a fascinating diversity of regional profiles. The soft waters of Pilsen, with less than 10 mg/L of calcium, gave rise to the light and refined lagers. Meanwhile, the hard waters of Burton-on-Trent, rich in sulphates (up to 800 mg/L) and calcium, sculpted the crisp, dry character of English ales. A natural evolution that has shaped the classics of the brewing world .

This water geography explains why Munich brewers, with their carbonate-rich water, naturally gravitated toward darker malts: the alkalinity of their water matched perfectly with the acidity of these malts. It is as if the local water had subtly guided the brewers' hand through the centuries.

pH, the key to brewing excellence

pH, that small number that hides a world of complexity, is the metronome of brewing. Its influence extends far beyond simple acidity. In mashing, an optimal pH between 5.2 and 5.6 is crucial for the activity of enzymes that convert starch into fermentable sugars. Too high, and tannin extraction goes into overdrive, creating a harsh bitterness. Too low, and starch conversion slows, impacting brewing efficiency.

There Moonshine , our cloudy and fresh white beer , is a true demonstration of this mastery of pH. Its characteristic freshness is based on a specific water profile, with a negative residual alkalinity that fits perfectly with the high proportion of wheat malt. This precision allows the yeasts to express their citrus and spicy notes accurately, without astringency interfering with the picture.

Adjusting pH is a delicate art that plays out throughout the process. During boiling, it influences the isomerization of hop alpha acids. During fermentation, it impacts yeast health and therefore flavor production. Even beer clarification and stability depend on this crucial parameter.

Water in brewing: between tradition and scientific precision

Water in a brewery is like the bass in a rock band: you don't always notice it, but try to play without it and everything falls apart. Mastering this fundamental ingredient is the mark of brewers who leave nothing to chance in their quest for excellence.

Today, modern technologies allow us to precisely adjust the composition of our water, freeing brewers' creativity from the geographical constraints of yesteryear. But true expertise lies in the fine understanding of its impact on the final character of the beer. It is this subtle blend of science and craftsmanship that creates unique beers, where each sip tells a story of precision and passion.