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Chloride (Cl<sup>-</sup>) is a mineral naturally present in [[water]]. This should not be confused with "[[chlorine removal|chlorine]]" used for disinfection.
Chloride ion (Cl<sup>-</sup>) is a mineral naturally present in [[water]]. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>


Chloride provides a rounder, fuller, sweeter quality to the malt character and the beer.<ref name=water/>
* A chloride level below 100 ppm is suggested due to the potential for salty taste and corrosion.<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>
* It's recommended to keep the level of chloride in brewing water below 200 ppm (mg/L).<ref name=water/>
* A reasonable maximum concentration is 150 mg/litre.<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>


Concentrations greater than 300ppm can have negative effects on beer clarification, body, and colloidal stability. Concentrations above 400ppm are said to have adverse effects on beer flavor. Fermentation rate is affected when concentration exceeds 500ppm.<ref name=water/> Therefore it's recommended to keep the level in brewing water below 200ppm. Some brewers suggest that it takes a minimum of 50ppm to affect beer flavor.


The chloride ion helps accentuate the malt sweetness and fullness of beer. However high levels (>250ppm) will taste salty, and even higher levels (>300ppm) may negatively affect yeast health.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>
Chloride should not be confused with "[[chlorine removal|chlorine]]" used for disinfection.


Esslinger suggests a chloride level below 100ppm due to the potential for salty taste and corrosion.<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>
'''Beer chloride content:''' Does anyone care?


Chloride ions (Cl-, at. wt. 35.5) occur at high levels in saline waters. High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability. Chloride ions contribute to the mellow, palate-full character of beer. The ratio of chloride to sulphate helps to regulate the saline/bitter character of beer. Ratios and concentrations for different types of beers have been proposed. A reasonable maximum concentration is 150 mg/litre.<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>
== Potential sources of chloride ==
The chloride content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer.
* '''Brewing water''' -
* '''Grain''' -
* '''Salt additives''' -


Chloride may be added with [[calcium chloride]], [[sodium chloride]], [[potassium chloride]], or [[magnesium chloride]] salts.
== Effects of chloride ==
In the context of brewing beer, chloride ion has several important effects.
* '''Improved flavor and palate''' - [At around 50 to 200 mg/L] in beer, chloride provides a roundness, fullness, and a sweet quality to the malt character.<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=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><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=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> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.<ref name=hob/> The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.<ref name=bsp/> The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1/>
* '''Corrosion''' - Chloride is corrosive to [[stainless steel]].<ref name=eumann>Eumann M, 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;118:12–21.</ref> Therefore ideally chloride levels should be below 50 ppm in water with prolonged contact to avoid corrosion risks owing to elevated temperatures, which otherwise are especially problematic in respect to the hot brew water reservoir in the brewhouse.<ref name=eumann/> Chloride is corrosive to stainless steel at concentrations greater than 100ppm.<ref name=water/>


It is well accepted that Cl– ions give fullness and sweetness to beer flavor,1,16,18,19 these effects being enhanced by increasing concentrations, from 200 to 400 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> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.5,16 It may be involved in regulation of the yeast cell's water content.23
Excessive levels:
I need to verify what these books are talking about -- beer level vs water level.
* High levels of chloride can give beer a salty or pasty texture and detract from drinkability.<ref name=smart1/>
* High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
* The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."<ref name=hob/> (beer concentration?)
* over 250 ppm - salty taste<ref name=water/> (brewing water concentration?)
* over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/>
* over 300 ppm - negatively affect yeast health.<ref name=water/>
* over 400 ppm - adverse effects on beer flavor.<ref name=water/>
* over 500 ppm - Fermentation rate is affected.<ref name=water/>


Chloride is thought to be the ion of fullness/sweetness and roundedness. High levels of chloride can give beer a salty or pasty texture and detract from drinkability. The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>
== How to adjust the chloride level ==
Chloride ion may be added with [[calcium chloride]], [[sodium chloride]], [[potassium chloride]], or [[magnesium chloride]] salts.


Chloride ion has a sweet and full 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>
== See also ==
 
* [[Water]] - Expert guide to adjusting water minerals
Chloride is corrosive to [[stainless steel]]. Therefore ideally chloride levels should be below 50 ppm in water with prolonged contact to avoid corrosion risks owing to elevated temperatures, which otherwise are especially problematic in respect to the hot brew water reservoir in the brewhouse.<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>
* [[Magnesium chloride]] - Brewing salt
 
Chloride is corrosive to stainless steel at concentrations greater than 100ppm.<ref name=water/>
 
Chloride gives a mellow and full palate. It limits yeast flocculation and improves clarification and colloidal stability.<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>


== References ==
== References ==
[[category:brewing chemistry]]
[[category:brewing chemistry]]

Revision as of 23:37, 27 April 2024

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Please check back later for additional changes

Chloride ion (Cl-) is a mineral naturally present in water. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.[1]

  • A chloride level below 100 ppm is suggested due to the potential for salty taste and corrosion.[2]
  • It's recommended to keep the level of chloride in brewing water below 200 ppm (mg/L).[1]
  • A reasonable maximum concentration is 150 mg/litre.[3]


Chloride should not be confused with "chlorine" used for disinfection.

Beer chloride content: Does anyone care?

Potential sources of chloride

The chloride content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer.

  • Brewing water -
  • Grain -
  • Salt additives -

Effects of chloride

In the context of brewing beer, chloride ion has several important effects.

  • Improved flavor and palate - [At around 50 to 200 mg/L] in beer, chloride provides a roundness, fullness, and a sweet quality to the malt character.[1][3][4][5][6][7] The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.[4] The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.[3] The ratio between chloride and sulfate is thought to be important with regard to regulating the palatability of the beer.[5]
  • Corrosion - Chloride is corrosive to stainless steel.[8] Therefore ideally chloride levels should be below 50 ppm in water with prolonged contact to avoid corrosion risks owing to elevated temperatures, which otherwise are especially problematic in respect to the hot brew water reservoir in the brewhouse.[8] Chloride is corrosive to stainless steel at concentrations greater than 100ppm.[1]

Excessive levels: I need to verify what these books are talking about -- beer level vs water level.

  • High levels of chloride can give beer a salty or pasty texture and detract from drinkability.[5]
  • High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.[3]
  • The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."[4] (beer concentration?)
  • over 250 ppm - salty taste[1] (brewing water concentration?)
  • over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.[1]
  • over 300 ppm - negatively affect yeast health.[1]
  • over 400 ppm - adverse effects on beer flavor.[1]
  • over 500 ppm - Fermentation rate is affected.[1]

How to adjust the chloride level

Chloride ion may be added with calcium chloride, sodium chloride, potassium chloride, or magnesium chloride salts.

See also

References

  1. ↑ a b c d e f g h i Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
  2. ↑ Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
  3. ↑ a b c d Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
  4. ↑ a b c Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
  5. ↑ a b c Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  6. ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
  7. ↑ Montanari L, Mayer H, Marconi O, Fantozzi P. Chapter 34: Minerals in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:359–365.
  8. ↑ a b Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.
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