Water Is not just water – A Brewer’s Perspective

Water Is not just water – A Brewer’s Perspective Ken Richter Quality Assurance Manager Coors Brewing Co. www.coors.com

…it’s Brewing Water

…it’s Brewing Water What is water?

…it’s Brewing Water What is water? H2O and Contaminants!

…it’s Brewing Water Water is a solvent It will readily absorb dust, gases, fumes & smoke particles

…it’s Brewing Water The atmosphere is polluted by man, nature and industry CO2 SO2 Nitrates CO

…it’s Brewing Water Common uses of Water… • Washing Cars • Watering the lawn • Washing hands • Putting out fires • Flushing toilets

…it’s Brewing Water What do you want in your Brewing water (Liquor)?

…it’s Brewing Water Water Source Factors Availability Purity (Potable standards) Consistency of ionic composition Cost of water Cost of any additional treatment Cost of effluent disposal

…it’s Brewing Water Water Sources • Ground water from wells (Boreholes) • Surface water from rivers or lakes • Water from the municipal supply treated to potable standards

Rain Bore hole Top soil Sub soil Water bearing rock Impervious rock …it’s Brewing Water Borehole Water

Rain Supply to Brewery Reservoir …it’s Brewing Water Surface Water

…it’s Brewing Water Municipal Water • Treated to meet EPA, State, Local standards for safety, (not brewing minerals) • Must meet “potable” water requirements • Mineral contents vary greatly from area to area and month to month • pH range 6.5 – 9.0, target 8.0 to avoid Cu • Chlorine 1.0 mg/l at plant, > .02 mg/l at tap

…it’s Brewing Water Rapid Mix Alum. Hydroxide Ferric Chloride Rivers Reservoirs Bore holes Flocculation Soils Algae Bacteria Sedimentation Chloramine Fluoride Soda Ash Filtration Solids Drawoff Gravel Sand Charcoal Polymer Clearwell Disinfectant Anti-tooth decay Anti-corrosive Distribution to homes & breweries

…it’s Brewing Water Water Usage in Brewing FunctionWater / bbl Beer Production 1.60 Filtration / Packaging 1.70 CIP Systems .80 Utilities 1.10 Cleaning 1.10 ______ Overall Usage per bbl 6.30

…it’s Brewing Water Contaminants • Free Chlorine from water chlorination • Can have direct flavor effect • Reacts with organic components to form chlorophenolic compounds with low flavor thresholds • Phenolic or medicinal taint – intensely flavor active at very low concentrations (< 1 ppm) • Risk of chlorine contamination from steam (keg washing / sanitizing) • Not easily volatile, best removed by carbon filtration

…it’s Brewing Water Contaminants Chlorinated Hydrocarbons • Formed by chlorination in the presence of hydrocarbons • Can be the result of industrial pollution • May be toxic / carcinogenic • Examples: Trichloroethene, Carbon tetrachloride • Recommended MAC is 10 ppb • Removed by gas stripping or carbon filtration

…it’s Brewing Water Quality Monitoring of Water Supply • Simple test first – Taste, aroma, clarity • Chemical composition • Hardness \ Alkalinity • Ionic Spectrum • Phenols, Chlorophenols • Microbiological Tests

…it’s Brewing Water Water Quality Terms • Temporary Hardness • Alkalinity • Permanent Hardness • Calcium Hardness • Magnesium Hardness • Total Hardness

…it’s Brewing Water Hard Water • Hardness is the property of water which enables it to “collapse” soap lather by forming insoluble salts of fatty acids which precipitate • Hardness causes scaling in boilers and hot water installations • In brewing, calcium hardness causes limestone scaling, which reduces heat transfer, and adjusts wort pH

…it’s Brewing Water Hardness Caused by the following mineral salts: • Calcium Bicarbonate Ca(HCO3)2 • Magnesium Bicarbonate Mg(HCO3)2 • Calcium Carbonate CaCO3 • Magnesium Carbonate MgCO3 • Calcium Sulphate CaSO4 • Magnesium Sulphate MgSO4 T P

…it’s Brewing Water Permanent Hardness • Permanent hardness is the fraction of hardness remaining after boiling • Permanent hardness consists of calcium and magnesium associated with anions other than bicarbonate

…it’s Brewing Water Total Hardness • Total hardness is equal to temporary hardness plus the permanent hardness • Total hardness is expressed as mg CaCO3 • Typically > 50 ppm = “Hard”

…it’s Brewing Water Effect of Boiling on Hardness • Boiling drives CO2 from solution : Ca(HCO3)2 CaCO3 + CO2 + H2O • If the steam is allowed to condense back into the water the CO2 is reabsorbed forming Carbonic acid • Aeration drives off CO2 preventing the carbonate redissolving as bicarbonate

…it’s Brewing Water Water Softening Techniques • Boiling • Acid addition • Lime addition • Soda ash addition

…it’s Brewing Water Important Ions in Brewing Water Cations (+) • Calcium • Magnesium • Sodium • Potassium • Iron • Copper • Manganese • Zinc Anions (-) • Bicarbonate • Sulphate • Chloride • Nitrate • Nitrite • Silicate • Fluoride

…it’s Brewing Water Effect of pH in Brewing Reduction in pH gives rise to: • Improved stability of -amylase and proteases • Better saccharification • Increased wort fermentability • Improved extract yield • Improved shelf life • Resistance to spoilage • Reduced extraction of silica and polyphenols • Reduced astringency flavours

…it’s Brewing Water Effect of pH in Brewing Increase in pH results in: • Reduced wort fermentability • Reduced proteolysis • Poor break formation • Reduced shelf life • Decreased resistance to spoilage • More colour • More harsh, astringent, grainy flavours

…it’s Brewing Water Effects of Ions in Brewing • Effects on pH buffer systems • Effects on colloidal systems • Break and haze formation • Flocculation • Fining action • Direct contribution to flavour • Nutritional requirement of yeast

…it’s Brewing Water Ionic Effects in Different Beer Styles • Lager • Soft water low in mineral content • Low carbonates to bring out delicate flavours • Quite low in calcium • Bitter • Sulphates > chlorides to bring out bitter flavours • Low carbonates (<30ppm) for required pH • Higher calcium (>135ppm) for flavour and pH • Mild & Stouts • Chlorides > sulphates for fullness and sweetness • Carbonates medium (<70ppm) • Calcium levels lower around 75 / 30 for Mild / Stouts, resp.

…it’s Brewing Water Effect of Calcium in Brewing Reduces pH by reacting with phosphate from malt. 60% of mash Ca lost in boiling Gives a thin, harsh flavor Improves protein precipitation and break formation during boil Aids yeast flocculation Precipitates oxylates preventing hazes and gushing

…it’s Brewing Water Effect of Magnesium in Brewing Majority of Mg comes from malt Similar to calcium but effect is less due to higher solubility of Mg salts Important co-factor in fermentation metabolism Excess causes bitter flavor Studies indicate increasing MG : Ca ratio improves Ferm rate, ethanol production and yeast vitality

…it’s Brewing Water Effect of Sodium in Brewing Na+ contributes to a full and sweet palate at low (<150ppm) concentrations At higher concentrations NA+ may cause a sweet and salty perception Na+ as NACl at low concentrations gives the best balance

…it’s Brewing Water Effect of Potassium in Brewing K+ mainly derived from malt Has a pure saline effect and salty taste at high concentrations K+ may have an inhibitory effect on barley germination

…it’s Brewing Water Effect of Iron in Brewing Maximum concentration of 0.2 ppm Causes greyish discoloration to malt Prevents complete sccharification Hazy worts, discolors foam Inhibits yeast activity Impairs beer flavor, color and colloidal stability Fe2+ enhances beer oxidation

…it’s Brewing Water Effect of Copper in Brewing Low levels stimulate yeast performance and reduce H2S High concentrations (>10ppm) toxic to yeast Cu2+ can act as a catalyst for oxidation leading to colloidal and flavor instability

…it’s Brewing Water Effect of Manganese in Brewing Manganese has a positive effect on protein solubilisation during mashing Important co-factor for yeast enzymes below 0.2 ppm

…it’s Brewing Water Effect of Zinc in Brewing Zn2+ is mainly derived from malt but a major part is lost in spent grains and trub Required as a trace element (0.1 -0.2 ppm) for yeast Stimulates fermentation, inhibits H2S formation High concentrations may be toxic to yeast and create very thick, heavy yeast

…it’s Brewing Water Effect of Bicarbonate in Brewing Bicarbonate raises the pH by removing hydrogen ions Reduces wort fermentability Reduces proteolysis Poor break formation Decreased resistance to spoilage Harsh, astringent, grainy flavors

…it’s Brewing Water Effect of Sulphate in Brewing Sulphate gives beer a drier, more bitter palate Sulphate ions acts as precursors for SO2 and H2S synthesis during yeast metabolism Burton water is high in sulphates, resulting in product with H2S aroma

…it’s Brewing Water Effect of Chloride in Brewing Chloride gives beer fullness and sweetness Chloride ions can inhibit yeast flocculation and fermentation at higher concentrations Presence of chloride increases the risk of stress corrosion cracking of stainless steel!

…it’s Brewing Water Effect of Chloride : Sulphate Balance Cl- > SO42- Full, Sweet Mild, Ales Cl- = SO42- Balanced Lagers Cl- < SO42- Dry, Bitter Bitters

…it’s Brewing Water Effect of Phosphate in Brewing Mainly derived from malt Has a major role in buffering during mashing and fermentation Phosphate is required by yeast (ATP) High phosphate levels in water can indicate contamination

…it’s Brewing Water Effect of Silicates in Brewing Silicates may cause hazes in combination with calcium Silica can form hard scale in high to medium pressure boilers Beer is an important source of bio-available silicon which can prevent osteoporosis

…it’s Brewing Water Effect of Nitrate/Nitrite in Brewing • Main sources of nitrate in beer are water and hops • Nitrate in water indicates nitrate fertiliser run off or wastewater contamination • Nitrite is toxic to yeast • Can cause formation of nitrosamines

…it’s Brewing Water Effect of Nitrate/Nitrite in Brewing Nitrate From water and hops Altered enzymically by beer spoilage bacteria and certain yeast strains Nitrite Nitrite reacts chemically with nitrogenous components in wort or beer Apparent Total N-Nitroso Compounds (ATNC)

…it’s Brewing Water So What?

…it’s Brewing Water Silica Bicarbonate Carbonate Zinc Nitrate Calcium Sodium Copper Silicates Chloride Manganese Chlorine Buffering Ions SO2 Nitrite Sulphates Potassium Iron Magnesium H2S Chloride Phosphate pH

Water Is not just water – A Brewer’s Perspective

Water Is not just water – A Brewer’s Perspective

Presentation Transcript

Water Pollution

The Extraordinary Properties of Water

WATER RESCUE

Seed Dispersal Lab

Irrigation Water Management

USP/EP Purified Water and Water for Injection Systems – Case Histories

Water Use and Management

CIHEAM

Brewing Water

Chapter 15 Water and Aqueous Systems

WATER AND WASTE WATER MANAGEMENT FOR DISTILLERY INDUSTRY

BDCP: A Delta Perspective Water Education Foundation May 14, 2014

Water!!

Ocean Water

Grade 8 Science

All of the following are examples of mixtures except a ) soft water. b ) hard water.

Water Systems

Water Pollution

Water Reuse for Augmentation of Water Supply

26

Water Conservation

Water can expand B1 - Baseline