Potassium: Difference between revisions

A high level of potassium (K⁺) 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 200ppm) 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/>

'''Beer potassium content:''' Beer typically contains 300 to 500 mg/L potassium.<ref name=hob/> This amount is naturally extracted from the [[malt]].