Editing Sodium

Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]] and [[malt]]. Sodium is not involved in chemical reactions during brewing, instead it passes unchanged into the beer where it affects the palate and flavor characteristics.<ref name=monmay/> At moderate levels, it helps to provide palate fullness and accentuates the sweet flavor of malt.<ref name=hob/> For most styles of beer, the suggested maximum level of sodium in the brewing water is around 100 to 120 mg/L.<ref name=water/><ref name=smart1/><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> At higher levels, it can lend a salty or sour taste. One style of beer notable for its elevated level of sodium is [[Gose]], where the amount is high enough to be perceived as salty. In excessive levels (over 250 mg/L), the flavor effects of sodium can become harsh. There are no other known effects of sodium on the brewing process. [[Yeast]] cells do not accumulate sodium, but rather they continuously excrete it to ensure low intracellular levels.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> Sodium is classified as an alkali metal.

'''Beer sodium content:''' Commercial beers tend to have around 10 to 75 mg/L sodium, with an average around 35 mg/L.<ref name=water/><ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019.</ref>

== Potential sources of sodium ==
* '''Brewing water''' - The [[water]] used to make beer may contain dissolved sodium. The sodium level in typical North American municipal tap water ranges from 0–195 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175.</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> The sodium content of tap water can be especially high if the water is treated with a "water softener", which typically makes it unsuitable for brewing.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>
* '''Grain''' - The level of sodium in [[malt]] depends on the levels in the processing water at the [[malting]] facility.<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>
* '''Salt additives''' - Brewers can enrich the sodium level of the wort by adding [[sodium chloride]].

== Effects of sodium ==
In the context of brewing, the sole effect of sodium is on the flavor and mouthfeel characteristics of the beer. The sodium level in the final beer will reflect the sum of the sodium content of the brewing water plus the amount extracted from the malt.
* '''Flavor''' - The flavor attributes depend on the level:
** At 50–150 mg/L, sodium improves mouthfeel and fullness, rounds out flavors, and accentuates the sweetness of malt, especially in association with [[chloride]] ions.<ref name=water/><ref name=bsp/><ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref><ref name=monmay/><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>
** At 150–200 mg/L, sodium tastes salty and imparts a sourness similar to magnesium.<ref name=water/><ref name=bsp/><ref name=hob/><ref name=smart1/>
** Over 250 mg/L, sodium can taste harsh, bitter, sour, or metallic.<ref name=water/><ref name=hob/>

Sodium flavors are more pleasant when paired with [[chloride]] ions than with [[sulfate]] ions. In the presence of sulfate, sodium creates an unpleasant harshness. Therefore, the more sulfate there is in the water, the less sodium there should be (and vice versa).<ref name=monmay/>

== How to adjust the sodium level ==
Brewers can increase the sodium level in the brewing water by adding [[sodium chloride]] (i.e. table salt). Do not use iodized salt. [[low oxygen brewing|Low oxygen brewers]] wishing to increase sodium can use sodium metabisulfite as their source of [[sulfite]]s. See [[Water]] for our guide to adjusting water minerals and mash pH.

If the sodium level in your water is excessive, it can be removed with a [[RO systems|reverse osmosis system]]. If your home has  a water softener (which replaces [[calcium]] and [[magnesium]] with sodium), perhaps you can bypass it in order to collect water that hasn't been softened.

== See also ==
* [[Water]]
* [[Sodium chloride]]

== References ==
[[Category:brewing chemistry]]
{{#seo:
|title=Sodium in brewing: sources, effects, and recommended level
|description=In beer, sodium can enhance the sensory experience by rounding the flavors, adding palate fullness, and accentuating the sweet flavor of malt. For most styles of beer, the recommended maximum level of sodium in the brewing water is under 120 ppm (mg/L). Sodium from the water and malt passes unchanged into the final beer, and standard commercial beers tend to have around 10 to 75 ppm (mg/L) sodium.
}}