Editing Potassium

A high level of potassium (K<sup>+</sup>) is extracted from [[malt]] during [[mashing]], making it one of the main ions is present in [[wort]]. Potassium is required for yeast growth. During [[fermentation]] it is actively taken up by the [[yeast]], where it supports numerous cellular functions.<ref name=hob/><ref>White C. [https://www.jstrack.org/brewing/Yeast_nutrition_article.pdf Yeast nutrients make fermentations better.] White Labs. Accessed 2020.</ref><ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref> Potassium is particularly necessary for the metabolism of [[carbohydrates]] and supports [[enzymes|enzymatic]] reactions managing the cell's energy.<ref name=monmay/> Brewers generally do not need to adjust the potassium level of wort because the malt provides more than enough to support fermentation, and potassium has no significant impact of beer flavor. Due to its lack of flavor contribution, potassium salts may be preferred (vs sodium) as a means of increasing anion (e.g. [[chloride]]) content of beers, since even significant amounts of potassium (e.g. up to 200 ppm [mg/L]) would probably not be noticed.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref><ref name=hob/> Potassium is classified as an alkali metal.

'''Beer potassium content:''' Beer typically contains 300 to 600 ppm (mg/L) potassium.<ref name=hob/><ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019.</ref> This amount is naturally extracted from the [[malt]].

== Potential sources of potassium ==
* '''Brewing water''' - Tap [[water]] generally contains a negligible amount of potassium, around 2 mg/L.<ref>[https://www.ncbi.nlm.nih.gov/books/NBK234935/ Chapter 11: Water and Electrolytes.] In: ''Recommended Dietary Allowances.'' 10th ed. National Academies Press (US); 1989.</ref><ref name=burdie>Burlingame GA, Dietrich AM, Whelton AJ. [https://awwa.onlinelibrary.wiley.com/doi/abs/10.1002/j.1551-8833.2007.tb07930.x Understanding the basics of tap water taste.] ''J Am Water Works Assoc.'' 2007;99(5):100–111.</ref> An exception to this is water that has been run through a "water softener" using [[potassium chloride]], which can contain an excessive amount of potassium.<ref>[https://cdn.who.int/media/docs/default-source/wash-documents/wash-chemicals/potassium-background.pdf?sfvrsn=4542eda3_4 Potassium in drinking-water: Background document for development of WHO guidelines for drinking-water quality.] World Health Organization. 2009. Accessed online April 2024.</ref><ref>[https://www.canada.ca/content/dam/canada/health-canada/migration/healthy-canadians/publications/healthy-living-vie-saine/water-potassium-eau/alt/water-potassium-eau-eng.pdf Guidance on potassium from water softeners.] Health Canada. 2008. Accessed online April 2024.</ref>
* '''Grain''' - [[Malt]] is the primary source of potassium in wort and beer. Malt typically adds 300 to 500 mg/L potassium.<ref name=hob/>
* '''Salt additives''' - Brewers may use brewing salts that contain potassium, not to increase the potassium level, but rather to increase the anionic component (e.g. using [[potassium chloride]] to increase the [[chloride]] level).

== Effects of potassium ==
* '''Flavor''' - Potassium has no flavor at the concentrations normally found in beer.<ref name=hob/> However, it can taste salty (similar to [[sodium]]) at concentrations greater than 500 mg/L.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> Potassium is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes.<ref name=monmay/>

== See also ==
* [[Water]]

== References ==
[[category:brewing chemistry]]
{{#seo:
|title=Potassium in brewing: sources, effects, and recommended level
|description=Potassium is required for yeast growth. During fermentation it is actively taken up by the yeast, where it is supports numerous cellular functions. A high level of potassium is extracted from malt during mashing, making it one of the main ions is present in wort. The suggested level for potassium in brewing water is less than 200 ppm (mg/L).
}}