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Sodium: Difference between revisions
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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 (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> | ||
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* [[Water]] | * [[Water]] | ||
* [[Sodium chloride]] | * [[Sodium chloride]] | ||
== 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. | |||
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