Sodium: Difference between revisions
No edit summary Tags: Mobile edit Mobile web edit |
No edit summary |
||
| Line 13: | Line 13: | ||
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. | 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 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/> | ||
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/> | |||
* | |||
== How to adjust the sodium level == | == How to adjust the sodium level == | ||
Brewers can increase the sodium level in the brewing water by adding [[sodium chloride]] (i.e. table salt). Do not use iodized salt. [[low oxygen brewing|Low oxygen brewers]] wishing to increase sodium can use sodium metabisulfite as their source of [[sulfite]]s. See [[Water]] for our guide to adjusting water minerals and mash pH. | |||
If the sodium level in your water is excessive, it can be removed with a [[RO systems|reverse osmosis system]]. If your home has a water softener (which replaces [[calcium]] and [[magnesium]] with sodium), perhaps you can bypass it in order to collect water that hasn't been softened. | |||
== See also == | == See also == | ||
* [[Water]] | * [[Water]] | ||
* [[Sodium chloride]] | * [[Sodium chloride]] | ||
Revision as of 17:15, 26 April 2024
Please check back later for additional changes
Sodium (Na+) is a mineral naturally present in water and malt. Sodium ions are not involved in chemical reactions during brewing.[1] 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.[2] For most styles of beer, the suggested maximum level of sodium in the brewing water is around 100 to 120 mg/L.[3][4][5] At higher levels, it can lend a salty or sour taste. One style of beer notable for its elevated level of sodium is the 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.[2]
Beer sodium content: Commercial beers tend to have around 10 to 75 mg/L sodium, with an average (mean) of 35 mg/L.[3]
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.[6] 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.[3]
- Grain - The level of sodium in malt depends on the levels in the processing water at the malting facility.[1]
- Salt additives - Brewers can enrich the sodium level of the wort
Effects of sodium
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:
- 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.[3][5][2][1][4]
- At 150–200 mg/L, sodium tastes salty and imparts a sourness similar to magnesium.[3][5][2][4]
- Over 250 mg/L, sodium can taste harsh, bitter, sour, or metallic[3][2]
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).[1]
How to adjust the sodium level
Brewers can increase the sodium level in the brewing water by adding sodium chloride (i.e. table salt). Do not use iodized salt. Low oxygen brewers wishing to increase sodium can use sodium metabisulfite as their source of sulfites. See Water for our guide to adjusting water minerals and mash pH.
If the sodium level in your water is excessive, it can be removed with a reverse osmosis system. If your home has a water softener (which replaces calcium and magnesium with sodium), perhaps you can bypass it in order to collect water that hasn't been softened.
See also
- https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf
- Goldammer, T. (2000) The Brewer's Handbook , p. 105. Apex Publishers, USA.
References
- ↑ a b c d 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.
- ↑ a b c d e Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ a b c d e f Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ a b c Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ a b c Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Azoulay A, Garzon P, Eisenberg MJ. Comparison of the mineral content of tap water and bottled waters. J Gen Intern Med. 2001;16(3):168–175.