Chloride: Difference between revisions

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Chloride ion (Cl<sup>-</sup>) is a mineral naturally present in [[water]]. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> In textbooks, there's a wide range of suggestions for the upper limit of chloride in brewing water, ranging from 80 to 250 mg/L.<ref name=water/><ref name=esslinger/><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><ref>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. ''Brewing: New Technologies.'' Woodhead Publishing; 2006:183–207.</ref><ref name=barfar>Barth R, Farber M. [[Library|''Mastering Brewing Science: Quality and Production.'']] Wiley; 2019:114.</ref> Recent books have higher recommendations,<ref name=hob/><ref name=barfar/> so Brewing Forward suggests a chloride upper limit of 250 mg/L for most styles of beer. A chloride level up to 400 mg/L may be used for styles like [[Gose]] that intentionally have a mineral flavor quality.<ref name=water/>
Chloride ion (Cl<sup>-</sup>) is a mineral naturally present in [[water]] and [[malt]]. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref> There's a wide range of suggestions for the maximum level of chloride in brewing water, ranging from 80 to 250 mg/L.<ref name=water/><ref name=esslinger/><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><ref>Eumann M. [https://www.sciencedirect.com/science/article/abs/pii/B9781845690038500095 Chapter 9: Water in brewing.] In: Bamforth CW, ed. [[Library|''Brewing: New Technologies.'']] Woodhead Publishing; 2006:183–207.</ref><ref name=barfar>Barth R, Farber M. [[Library|''Mastering Brewing Science: Quality and Production.'']] Wiley; 2019:114.</ref> Recent books have higher recommendations,<ref name=hob/><ref name=barfar/> so Brewing Forward suggests a chloride upper limit of 250 mg/L for most styles of beer. Beyond that, chloride begins to taste salty. A chloride level up to 400 mg/L may be used for styles like [[Gose]] that intentionally have a mineral flavor.<ref name=water/> Excessive levels of chloride in the water (i.e. over 400 mg/L) can have adverse effects on beer flavor and detract from drinkability.<ref name=water/><ref name=smart1/> Yeast performance can also be negatively affected, especially over 500 mg/L.<ref name=water/>


Chloride should not be confused with [[Chlorine and chloramines|chlorine]] used for disinfection.
Chloride should not be confused with [[Chlorine and chloramines|chlorine]] used for disinfection.
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== Effects of chloride ==
== Effects of chloride ==
In the context of brewing beer, chloride ion has several important effects.
In the context of brewing beer, chloride ion has several important effects.
* '''Improved flavor and palate''' - [At around 50 to 200 mg/L] in beer, chloride provides a roundness, fullness, and a sweet quality to the malt character.<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=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</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> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.<ref name=hob/> The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.<ref name=bsp/> The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1/>
* '''Improved flavor and palate''' - At around 50 to 250 mg/L in beer, chloride provides a roundness, fullness, and a sweet quality to the malt character.<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=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref><ref name=comrie>Comrie AA. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1967.tb03050.x Brewing liquor—a review.] ''J Inst Brew.'' 1967;73(4):335–346.</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> The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.<ref name=hob/> The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.<ref name=bsp/> The ratio between chloride and [[sulfate]] is thought to be important with regard to regulating the palatability of the beer.<ref name=smart1/> Excessive levels can give beer a "pasty texture".<ref name=smart1/>
* '''Corrosion''' - Chloride ion is potentially corrosive to [[stainless steel]].<ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref> For hot water in prolonged contact with your stainless steel brewing equipment (e.g. a hot liquor tank), ideally the chloride level of the water should be below 50 to 100 mg/L.<ref name=eumann/><ref name=water/><ref name=esslinger>Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref>
* '''Corrosion''' - Chloride ion is potentially corrosive to [[stainless steel]].<ref name=eumann>Eumann M, Schildbach S. [https://onlinelibrary.wiley.com/doi/10.1002/jib.18 125<sup>th</sup> Anniversary review: Water sources and treatment in brewing.] ''J Inst Brew.'' 2012;118:12–21.</ref> For hot water in prolonged contact with your stainless steel brewing equipment (e.g. a hot liquor tank), ideally the chloride level of the water should be below 50 to 100 mg/L.<ref name=eumann/><ref name=water/><ref name=esslinger>Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref>


Excessive levels:
Excessive levels:
* High levels of chloride can give beer a salty or pasty texture and detract from drinkability.<ref name=smart1/>
* High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
* High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
* The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."<ref name=hob/> (beer concentration?)
* The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."<ref name=hob/> (beer concentration?)
* over 250 ppm - salty taste<ref name=water/> (brewing water concentration?)
* over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/>
* over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/>
* over 300 ppm - negatively affect yeast health.<ref name=water/>
* over 400 ppm - adverse effects on beer flavor.<ref name=water/>
* over 500 ppm - Fermentation rate is affected.<ref name=water/>


== How to adjust the chloride level ==
== How to adjust the chloride level ==

Revision as of 08:05, 30 April 2024

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Chloride ion (Cl-) is a mineral naturally present in water and malt. The chloride ion helps accentuate the malt sweetness, the palate fullness of beer, and the roundedness of the flavors.[1] There's a wide range of suggestions for the maximum level of chloride in brewing water, ranging from 80 to 250 mg/L.[1][2][3][4][5] Recent books have higher recommendations,[6][5] so Brewing Forward suggests a chloride upper limit of 250 mg/L for most styles of beer. Beyond that, chloride begins to taste salty. A chloride level up to 400 mg/L may be used for styles like Gose that intentionally have a mineral flavor.[1] Excessive levels of chloride in the water (i.e. over 400 mg/L) can have adverse effects on beer flavor and detract from drinkability.[1][7] Yeast performance can also be negatively affected, especially over 500 mg/L.[1]

Chloride should not be confused with chlorine used for disinfection.

Beer chloride content: ?

Potential sources of chloride

The chloride content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer.

  • Brewing water -
  • Grain -
  • Salt additives -

Effects of chloride

In the context of brewing beer, chloride ion has several important effects.

  • Improved flavor and palate - At around 50 to 250 mg/L in beer, chloride provides a roundness, fullness, and a sweet quality to the malt character.[1][3][6][7][8][9] The key influence of chloride on beer flavor is somewhat antagonistic to sulfate, producing smoothness and body effects.[6] The ratio of chloride to sulfate helps to regulate the saline/bitter character of beer.[3] The ratio between chloride and sulfate is thought to be important with regard to regulating the palatability of the beer.[7] Excessive levels can give beer a "pasty texture".[7]
  • Corrosion - Chloride ion is potentially corrosive to stainless steel.[10] For hot water in prolonged contact with your stainless steel brewing equipment (e.g. a hot liquor tank), ideally the chloride level of the water should be below 50 to 100 mg/L.[10][1][2]

Excessive levels:

  • High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.[3]
  • The positive flavor effects are "enhanced by increasing concentrations, from 200 to 400 mg/L."[6] (beer concentration?)
  • over 300 ppm - chloride can have negative effects on beer clarification, body, and colloidal stability.[1]

How to adjust the chloride level

Chloride ion may be added with calcium chloride, sodium chloride, potassium chloride, or magnesium chloride salts.

See also

References

  1. ↑ a b c d e f g h Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
  2. ↑ a b Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
  3. ↑ a b c d Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
  4. ↑ Eumann M. Chapter 9: Water in brewing. In: Bamforth CW, ed. Brewing: New Technologies. Woodhead Publishing; 2006:183–207.
  5. ↑ a b Barth R, Farber M. Mastering Brewing Science: Quality and Production. Wiley; 2019:114.
  6. ↑ a b c d Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
  7. ↑ a b c d Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  8. ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
  9. ↑ 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.
  10. ↑ a b Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.
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