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Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]] and [[malt]]. Sodium is not involved in chemical reactions during brewing, instead it passes unchanged into the beer where it affects the palate and flavor characteristics.<ref name=monmay/> At moderate levels, it helps to provide palate fullness and accentuates the sweet flavor of malt.<ref name=hob/> For most styles of beer, the suggested maximum level of sodium in the brewing water is around 100 to 120 mg/L.<ref name=water/><ref name=smart1/><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> At higher levels, it can lend a salty or sour taste. One style of beer notable for its elevated level of sodium is [[Gose]], where the amount is high enough to be perceived as salty. In excessive levels (over 250 mg/L), the flavor effects of sodium can become harsh. There are no other known effects of sodium on the brewing process. [[Yeast]] cells do not accumulate sodium, but rather they continuously excrete it to ensure low intracellular levels.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> Sodium is classified as an alkali metal.


Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]] and [[malt]]. Sodium ions are not involved in chemical reactions during brewing.<ref name=monmay/> Sodium passes unchanged into the beer, where it affects the palate and flavor characteristics of the beer. At moderate levels, it helps to provide palate fullness and accentuates the sweet flavor of malt.<ref name=hob/> For most styles of beer, the suggested maximum level of sodium in the brewing water is 100 mg/L. At higher levels, it can lend a salty or sour taste. One style of beer notable for its elevated level of sodium is the [[Gose]], where the amount is high enough to be perceived as salty. In excessive levels (over 250 mg/L), the flavor effects of sodium can become harsh. There are no other known effects of sodium on the brewing process. Yeast cells do not accumulate sodium, but rather they continuously excrete it to ensure low intracellular levels.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>
'''Beer sodium content:''' Commercial beers tend to have around 10 to 75 mg/L sodium, with an average around 35 mg/L.<ref name=water/><ref name=kunze>Kunze W. Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VLB Berlin; 2019.</ref>


levels
== Potential sources of sodium ==
* up to 100 mg/L = palate-sweetening effect, especially in association with chloride ions.<ref name=hob>Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>
* '''Brewing water''' - The [[water]] used to make beer may contain dissolved sodium. The sodium level in typical North American municipal tap water ranges from 0–195 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175.</ref><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> The sodium content of tap water can be especially high if the water is treated with a "water softener", which typically makes it unsuitable for brewing.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>
* 50–120 ppm = full sweetness<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>
* > 120 ppm =  similar sourness to magnesium<ref name=smart1/>
* 70-150 ppm = improve mouthfeel and fullness, rounds out flavors, accentuates sweetness of malt, especially in association with [[chloride]] ions.<ref name=water/> (75–150 mg/l) to enhance "palate-fullness" and a certain sweetness.<ref name=bsp/>
* 150-200 ppm = salty taste<ref name=water/> sour/salty flavor<ref name=bsp/> salty taste, especially as sodium chloride<ref name=hob/>
* > 250 = taste harsh, bitter, sour, or metallic<ref name=water/> harsh and sour<ref name=hob/>
 
suggested max
* Keeping the sodium to under 100ppm is suggested.<ref name=water/>
* 150 mg/litre is a proposed maximum concentration<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>
 
'''Beer sodium content:''' Commercial beers tend to have around 10 to 75 mg/L sodium, with an average (mean) of 35 mg/L.<ref name=water/>
 
== Potential sources of sodium and the final content in beer ==
* '''Brewing water''' - The [[water]] used to make beer may contain dissolved sodium. The sodium level in typical North American municipal tap water ranges from 0–195 mg/L.<ref name=azogar>Azoulay A, Garzon P, Eisenberg MJ. [https://onlinelibrary.wiley.com/doi/full/10.1111/j.1525-1497.2001.04189.x Comparison of the mineral content of tap water and bottled waters.] ''J Gen Intern Med.'' 2001;16(3):168–175.</ref> The sodium content of tap water can be especially high if the water is treated with a "water softener", which typically makes it unsuitable for brewing.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>
* '''Grain''' - The level of sodium in [[malt]] depends on the levels in the processing water at the [[malting]] facility.<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>
* '''Grain''' - The level of sodium in [[malt]] depends on the levels in the processing water at the [[malting]] facility.<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>
* '''Salt additives''' - Brewers can enrich the sodium level of the wort
* '''Salt additives''' - Brewers can enrich the sodium level of the wort by adding [[sodium chloride]] or other sodium salts.


== Effects of sodium ==
== Effects of sodium ==
In the context of brewing, the sole effect of sodium is on the flavor and mouthfeel characteristics of the beer.
In the context of brewing, the sole effect of sodium is on the flavor and mouthfeel characteristics of the beer. The sodium level in the final beer will reflect the sum of the sodium content of the brewing water plus the amount extracted from the malt.
* '''Flavor''' -
* '''Flavor''' - The flavor attributes depend on the level:
** At 50–150 mg/L, sodium improves mouthfeel and fullness, rounds out flavors, and accentuates the sweetness of malt, especially in association with [[chloride]] ions.<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=monmay/><ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>
** At 150–200 mg/L, sodium tastes salty and imparts a sourness similar to magnesium.<ref name=water/><ref name=bsp/><ref name=hob/><ref name=smart1/>
** Over 250 mg/L, sodium can taste harsh, bitter, sour, or metallic.<ref name=water/><ref name=hob/>
 
Sodium flavors are more pleasant when paired with [[chloride]] ions than with [[sulfate]] ions. In the presence of sulfate, sodium creates an unpleasant harshness. Therefore, the more sulfate there is in the water, the less sodium there should be (and vice versa).<ref name=monmay/>


== How to adjust the sodium level ==
== How to adjust the sodium level ==
Brewers can increase the sodium level in the brewing water by adding [[sodium chloride]] (i.e. table salt). Do not use iodized salt. [[low oxygen brewing|Low oxygen brewers]] wishing to increase sodium can use sodium metabisulfite as their source of [[sulfite]]s. See [[Water]] for our guide to adjusting water minerals and mash pH.


they contribute to the perceived flavor of the beer by enhancing its sweetness. Sodium levels from 75 to 150 ppm give a round smoothness and accentuated sweetness, which is more pleasant when paired with [[chloride]] ions than when associated with [[sulfate]] ions. In the presence of sulfate, sodium creates an unpleasant harshness, so the more sulfate there is in the water, the less sodium there should be (and vice versa) (Goldammer, 2000). If the sodium levels exceed 150 ppm, it could indicate contamination by a [[cleaning]] solution (e.g. [[sodium hydroxide]]).<ref name=monmay/>
If the sodium level in your water is excessive, it can be removed with a [[RO systems|reverse osmosis system]]. If your home has  a water softener (which replaces [[calcium]] and [[magnesium]] with sodium), perhaps you can bypass it in order to collect water that hasn't been softened.


== See also ==
== See also ==
* [[Water]]
* [[Water]]
* [[Sodium chloride]]
* [[Sodium chloride]]
* [[Sodium bicarbonate]]
----
*https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf
*Goldammer, T. (2000) The Brewer's Handbook , p. 105. Apex Publishers, USA.


== References ==
== References ==
[[Category:brewing chemistry]]
[[Category:brewing chemistry]]
{{#seo:
|title=Sodium in brewing: sources, effects, and recommended level
|description=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.
}}

Latest revision as of 18:03, 2 May 2024

Sodium (Na+) is a mineral naturally present in water and malt. Sodium is not involved in chemical reactions during brewing, instead it passes unchanged into the beer where it affects the palate and flavor characteristics.[1] At moderate levels, it helps to provide palate fullness and accentuates the sweet flavor of malt.[2] For most styles of beer, the suggested maximum level of sodium in the brewing water is around 100 to 120 mg/L.[3][4][5] At higher levels, it can lend a salty or sour taste. One style of beer notable for its elevated level of sodium is Gose, where the amount is high enough to be perceived as salty. In excessive levels (over 250 mg/L), the flavor effects of sodium can become harsh. There are no other known effects of sodium on the brewing process. Yeast cells do not accumulate sodium, but rather they continuously excrete it to ensure low intracellular levels.[2] Sodium is classified as an alkali metal.

Beer sodium content: Commercial beers tend to have around 10 to 75 mg/L sodium, with an average around 35 mg/L.[3][6]

Potential sources of sodium[edit]

  • Brewing water - The water used to make beer may contain dissolved sodium. The sodium level in typical North American municipal tap water ranges from 0–195 mg/L.[7][8] The sodium content of tap water can be especially high if the water is treated with a "water softener", which typically makes it unsuitable for brewing.[3]
  • Grain - The level of sodium in malt depends on the levels in the processing water at the malting facility.[1]
  • Salt additives - Brewers can enrich the sodium level of the wort by adding sodium chloride or other sodium salts.

Effects of sodium[edit]

In the context of brewing, the sole effect of sodium is on the flavor and mouthfeel characteristics of the beer. The sodium level in the final beer will reflect the sum of the sodium content of the brewing water plus the amount extracted from the malt.

  • Flavor - The flavor attributes depend on the level:
    • At 50–150 mg/L, sodium improves mouthfeel and fullness, rounds out flavors, and accentuates the sweetness of malt, especially in association with chloride ions.[3][5][2][1][4]
    • At 150–200 mg/L, sodium tastes salty and imparts a sourness similar to magnesium.[3][5][2][4]
    • Over 250 mg/L, sodium can taste harsh, bitter, sour, or metallic.[3][2]

Sodium flavors are more pleasant when paired with chloride ions than with sulfate ions. In the presence of sulfate, sodium creates an unpleasant harshness. Therefore, the more sulfate there is in the water, the less sodium there should be (and vice versa).[1]

How to adjust the sodium level[edit]

Brewers can increase the sodium level in the brewing water by adding sodium chloride (i.e. table salt). Do not use iodized salt. Low oxygen brewers wishing to increase sodium can use sodium metabisulfite as their source of sulfites. See Water for our guide to adjusting water minerals and mash pH.

If the sodium level in your water is excessive, it can be removed with a reverse osmosis system. If your home has a water softener (which replaces calcium and magnesium with sodium), perhaps you can bypass it in order to collect water that hasn't been softened.

See also[edit]

References[edit]

  1. ↑ a b c d 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.
  2. ↑ a b c d e Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
  3. ↑ a b c d e f Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
  4. ↑ a b c Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  5. ↑ a b c Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
  6. ↑ Kunze W. Hendel O, ed. Technology Brewing & Malting. 6th ed. VLB Berlin; 2019.
  7. ↑ Azoulay A, Garzon P, Eisenberg MJ. Comparison of the mineral content of tap water and bottled waters. J Gen Intern Med. 2001;16(3):168–175.
  8. ↑ Burlingame GA, Dietrich AM, Whelton AJ. Understanding the basics of tap water taste. J Am Water Works Assoc. 2007;99(5):100–111.
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