| Display title | Sodium |
| Default sort key | Sodium |
| Page length (in bytes) | 5,696 |
| Namespace ID | 0 |
| Page ID | 279 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Adam (talk | contribs) |
| Date of page creation | 22:48, 5 July 2020 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 18:03, 2 May 2024 |
| Total number of edits | 33 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 24 |
| Recent number of distinct authors | 1 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Sodium in brewing: sources, effects, and recommended level |
Article description: (description)
This attribute controls the content of the description and og:description elements. | In beer, sodium can enhance the sensory experience by rounding the flavors, adding palate fullness, and accentuating the sweet flavor of malt. For most styles of beer, the recommended maximum level of sodium in the brewing water is under 120 ppm (mg/L). Sodium from the water and malt passes unchanged into the final beer, and standard commercial beers tend to have around 10 to 75 ppm (mg/L) sodium. |
