Potassium
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.[1][2][3] Potassium is particularly necessary for the metabolism of carbohydrates and supports enzymatic reactions managing the cell's energy.[3] 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 200 ppm [mg/L]) would probably not be noticed.[4][1]
Beer potassium content: Beer typically contains 300 to 500 ppm (mg/L) potassium.[1] This amount is naturally extracted from the malt.
Potential sources of potassium[edit]
- Brewing water - Tap water generally contains a negligible amount of potassium, around 2 mg/L.[5][6] An exception to this is water that has been run through a "water softener" using potassium chloride, which can contain an excessive amount of potassium.[7][8]
- Grain - Malt is the primary source of potassium in wort and beer. Malt typically adds 300 to 500 mg/L potassium.[1]
- Salt additives - Brewers may use brewing salts that contain potassium, not to increase the potassium level, but rather to increase the anionic component (e.g. using potassium chloride to increase the chloride level).
Effects of potassium[edit]
- Flavor - Potassium has no flavor at the concentrations normally found in beer.[1] However, it can taste salty (similar to sodium) at concentrations greater than 500 mg/L.[1] Potassium is more acceptable than sodium from a flavor point of view, giving a salty taste without sour notes.[3]
See also[edit]
References[edit]
- ↑ a b c d e f Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ White C. Yeast nutrients make fermentations better. White Labs. Accessed 2020.
- ↑ a b c 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.
- ↑ Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ Chapter 11: Water and Electrolytes. In: Recommended Dietary Allowances. 10th ed. National Academies Press (US); 1989.
- ↑ Burlingame GA, Dietrich AM, Whelton AJ. Understanding the basics of tap water taste. J Am Water Works Assoc. 2007;99(5):100–111.
- ↑ Potassium in drinking-water: Background document for development of WHO guidelines for drinking-water quality. World Health Organization. 2009. Accessed online April 2024.
- ↑ Guidance on potassium from water softeners. Health Canada. 2008. Accessed online April 2024.