Chloride: Difference between revisions

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== Potential sources of chloride ==
== 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.
The chloride content in beer comes from the raw ingredients, mainly the water and grist, plus any salts added by the brewer.
* '''Brewing water''' -  
* '''Brewing water''' - Tap water typically contains chloride ions. The level is usually low in fresh water, around 10 to 25 mg/L, although levels in municipal water supplies can be higher due to the chlorine disinfection treatment.<ref name=burdie/><ref>Hong Y, Zhu Z, Liao W, Yan Z, Feng C, Xu D. [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956284/ Freshwater water-quality criteria for chloride and guidance for the revision of the water-quality standard in China.] ''Int J Environ Res Public Health.'' 2023;20(4):2875.</ref> Water from desalinated seawater sources will be considerably higher.<ref name=burdie/>
* '''Grain''' -  
* '''Grain''' -  
* '''Salt additives''' - Several different brewing salts can be used to increase water chloride content, such as [[calcium chloride]] or [[sodium chloride]].
* '''Salt additives''' - Several different brewing salts can be used to increase water chloride content, such as [[calcium chloride]] or [[sodium chloride]].
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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 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/>
* '''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/> Note that the cations in beer affect the detection of chloride -- Potassium and magnesium chloride salts are less noticeable in taste than sodium and calcium chloride salts,<ref name=burdie>Burlingame GA, Dietrich AM, Whelton AJ. [https://awwa.onlinelibrary.wiley.com/doi/abs/10.1002/j.1551-8833.2007.tb07930.x Understanding the basics of tap water taste.] ''J Am Water Works Assoc.'' 2007;99(5):100–111.</ref> and beer tends to have very high levels of both [[potassium]] and [[magnesium]].
* '''Clarification''' - Over 300 ppm, chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/> High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
* '''Clarification''' - Over 300 ppm, chloride can have negative effects on beer clarification, body, and colloidal stability.<ref name=water/> High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.<ref name=bsp/>
* '''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><ref name=eumbam/> If any chloride-containing salts will be used, they should be added immediately prior to mash-in in order to avoid prolonged contact. The corrosive effects of chloride disappear once the water becomes wort.<ref name=eumbam/>
* '''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><ref name=eumbam/> If any chloride-containing salts will be used, they should be added immediately prior to mash-in in order to avoid prolonged contact. The corrosive effects of chloride disappear once the water becomes wort.<ref name=eumbam/>

Revision as of 01:57, 1 May 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] In line with the more recent books, we recommend a maximum chloride level of 250 mg/L for most styles of beer.[5][6] Above that, chloride begins to taste salty. For styles like Gose that intentionally have a salty or mineral flavor, a chloride level up to 400 mg/L may be used.[1] Excessive levels of chloride in the water (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 ion 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 - Tap water typically contains chloride ions. The level is usually low in fresh water, around 10 to 25 mg/L, although levels in municipal water supplies can be higher due to the chlorine disinfection treatment.[8][9] Water from desalinated seawater sources will be considerably higher.[8]
  • Grain -
  • Salt additives - Several different brewing salts can be used to increase water chloride content, such as calcium chloride or sodium chloride.

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][10][11] 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] Note that the cations in beer affect the detection of chloride -- Potassium and magnesium chloride salts are less noticeable in taste than sodium and calcium chloride salts,[8] and beer tends to have very high levels of both potassium and magnesium.
  • Clarification - Over 300 ppm, chloride can have negative effects on beer clarification, body, and colloidal stability.[1] High levels are reported to limit yeast flocculation but to improve beer clarification and colloidal stability.[3]
  • Corrosion - Chloride ion is potentially corrosive to stainless steel.[12] 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.[12][1][2][4] If any chloride-containing salts will be used, they should be added immediately prior to mash-in in order to avoid prolonged contact. The corrosive effects of chloride disappear once the water becomes wort.[4]

How to adjust the chloride level

Chloride ion may be added with calcium chloride, sodium chloride, potassium chloride, or magnesium chloride salts. When adjusting chloride levels, also consider the relative level of sulfate. See Water for our guide to adjusting water minerals and mash pH, including more information on the sulfate-to-cloride ratio.

The drinking water standard limit for chloride is 250 mg/L, which coincides with our suggested maximum level. Therefore, removal of excessive chloride isn't likely something that will be needed. However, purification by reverse osmosis filtration is a good option to remove practically all chloride and other minerals so that the water mineral profile can be built from scratch.

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. ↑ a b c 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 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. ↑ a b c Burlingame GA, Dietrich AM, Whelton AJ. Understanding the basics of tap water taste. J Am Water Works Assoc. 2007;99(5):100–111.
  9. ↑ Hong Y, Zhu Z, Liao W, Yan Z, Feng C, Xu D. Freshwater water-quality criteria for chloride and guidance for the revision of the water-quality standard in China. Int J Environ Res Public Health. 2023;20(4):2875.
  10. ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
  11. ↑ 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.
  12. ↑ 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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