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Sulfate: Difference between revisions
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Sulfate (SO<sub>4</sub><sup>2–</sup>) is an ion naturally present in [[water]]. | Sulfate (SO<sub>4</sub><sup>2–</sup>) is an ion naturally present in [[water]]. | ||
Maintain sulfate below 150ppm due to the dry bitterness.<ref name=esslinger>Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | Max level | ||
*Maintain sulfate below 150ppm due to the dry bitterness.<ref name=esslinger>Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | |||
Sulf<u>ate</u> should not be confused with [[sulfite|sulf<u>ite</u>]] or [[hydrogen sulfide|sulf<u>ide</u>]]. | Sulf<u>''ate''</u> should not be confused with [[sulfite|sulf<u>''ite''</u>]] or [[hydrogen sulfide|sulf<u>''ide''</u>]]. | ||
'''Beer sulfate content:''' ? | '''Beer sulfate content:''' ? | ||
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== Effects of sulfate == | == Effects of sulfate == | ||
* '''Flavor''' - | * '''Flavor''' - Sulfate ion has a dry and bitter effect on the palate.<ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</ref><ref name=water>Palmer, J. and Kaminski, C. ''Water: A Comprehensive Guide for Brewers.'' Brewers Publications, 2013.</ref><ref>Eumann, M. and Schildbach, S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 "125<sup>th</sup> Anniversary Review: Water sources and treatment in brewing."] ''J. Inst. Brew.'', 2012, vol. 118, pp. 12-21.</ref> This effect can be used to accentuates hop bitterness, making the bitterness seem drier and more crisp.<ref name=water/> At higher levels, the resulting bitterness can become astringent and unpleasant.<ref name=water/> | ||
Sulfate can make the hop | Sulfate can make the hop character more assertive, or dryer, but many brewers find at very high levels it reduces the quality of the bitterness and can taste minerally. In relatively moderate amounts (200-400 ppm) it is said to increase the "linger time" of the bitterness, and accentuate the hop flavor and aroma. However, many Czech and German lager brewers avoid sulfates entirely, because they find that it ruins the soft noble hop character of Pils and Helles style beers.<ref name=water/> | ||
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Sulfate is generally held as the dryness ion. In the UK, sulfate is the ion favored in ales whereas chloride is favored in lagers. It is thought to enhance hop bitterness and provide a dryer finish. Some believe sulfate acts in tandem with chloride and the dryness/sweetness balance of the beer is affected by the ratio of the two ions. <ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | Sulfate is generally held as the dryness ion. In the UK, sulfate is the ion favored in ales whereas chloride is favored in lagers. It is thought to enhance hop bitterness and provide a dryer finish. Some believe sulfate acts in tandem with chloride and the dryness/sweetness balance of the beer is affected by the ratio of the two ions. <ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | ||
Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation. However, if the levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted). Sulfates can lend a dry, crisp palate to the finished beer, but if used in excess, the finished beer will have a harsh, salty, and laxative character. The composition of the beer type or beer brand plays an important role in the taste threshold value (TTV). The TTV of CaSO 4 in a German lager is 430.5 mg/l, while in wheat beer it is 114.04 mg/l ( Schoenberger et al., 2002). Sulfate is absorbed by yeast cells during fermentation (Kunze, 2004 ).<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> | Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation. However, if the levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted). Sulfates can lend a dry, crisp palate to the finished beer, but if used in excess, the finished beer will have a harsh, salty, and laxative character. The composition of the beer type or beer brand plays an important role in the taste threshold value (TTV). The TTV of CaSO 4 in a German lager is 430.5 mg/l, while in wheat beer it is 114.04 mg/l ( Schoenberger et al., 2002). Sulfate is absorbed by yeast cells during fermentation (Kunze, 2004 ).<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> | ||