Editing Sodium

Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.

The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.

Latest revision Your text
Line 1: Line 1:
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.
{{In progress}}


'''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>
Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]] and [[malt]]. Sodium ions are not involved in chemical reactions during brewing.<ref name=monmay/> Sodium passes unchanged into the beer, where it affects the palate and flavor characteristics of the beer. 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>


== Potential sources of sodium ==
'''Beer sodium content:''' Commercial beers tend to have around 10 to 75 mg/L sodium, with an average (mean) of 35 mg/L.<ref name=water/>
* '''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>
 
== Potential sources of sodium and the final content in beer ==
* '''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> 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>
* '''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]] or other sodium salts.
* '''Salt additives''' - Brewers can enrich the sodium level of the wort


== Effects of sodium ==
== 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.
In the context of brewing, the sole effect of sodium is on the flavor and mouthfeel characteristics of the beer. Keep in mind that the level in the final beer will reflect the sodium comment of the brewing water plus the amount extracted from the malt.
* '''Flavor''' - The flavor attributes depend on the level:
* '''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 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/>
** 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/>
** 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/>
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/>
Line 25: Line 27:
* [[Water]]
* [[Water]]
* [[Sodium chloride]]
* [[Sodium chloride]]
----
*https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf
*Goldammer, T. (2000) The Brewer's Handbook , p. 105. Apex Publishers, USA.


== References ==
== References ==
[[Category:brewing chemistry]]
[[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.
}}
All contributions to Brewing Forward are released under the CC BY-NC-SA (see Wiki:Copyrights).
Do not submit copyrighted work without permission!

To edit this page, please answer the question that appears below (more info):

Cancel Editing help (opens in new window)
Retrieved from "https://brewingforward.com/wiki/Sodium"