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Sodium (Na<sup>+</sup>) may be present at high levels in drinking water, particularly if the water is run through a salt-based water softener. In general, water "softened" this way is not suitable for brewing.<ref name=water>Palmer J, Kaminski C. [[Library|''Water: A Comprehensive Guide for Brewers.'']] Brewers Publications; 2013.</ref>
Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]]. Sodium ions are not involved in chemical reactions with other components but pass unchanged into the beer.<ref name=monmay/> Na+ has sweet/mouthcoating/salty direct flavor effects.<ref name=hob/> 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>


For sodium levels of 70-150ppm, it rounds out the beer flavors and accentuates the sweetness of the malt, especially in association with [[chloride]] ions. Sodium contributes a salty taste at levels of 150-200ppm, and may taste harsh, bitter, sour, or metallic in excess, especially over 250ppm.<ref name=water/>
levels
* 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>
* 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/>


Commercial beers tend to have around 10-75ppm sodium, with an average (mean) of 35ppm.<ref name=water/>
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>


At low concentrations (<150ppm), sodium acts to improve mouthfeel and fullness in pale beers. Ales are "less affected" by sodium chloride than lagers.<ref name=water/> Keeping the sodium to under 100ppm is suggested.
'''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/>


Sodium ions (Na+, at. wt. 23.0) occur in some waters and sodium chloride is the main solute in saline waters. Sodium ions can impart sour/salty flavours at high concentrations (over about 150 mg/litre, which is also a proposed maximum concentration) and sodium chloride may be added to brewing liquors (75–150 mg/l) to enhance "palate-fullness" and a certain sweetness.<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>
== 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>
* '''Salt additives''' - Brewers can enrich the sodium level of the wort


Na+ ions can contribute a salty taste at a concentration of 150–200 mg/L, especially as sodium chloride (NaCl)16 and may be harsh and sour in excess, that is, greater than 250 mg/L.17–19 However, at lower levels (up to 100 mg/L), sodium ions can produce a 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> Yeast cells do not accumulate Na+ and continuously excrete it to ensure low intracellular levels.23 Na+ has sweet/mouthcoating/salty direct flavor effects.
== Effects of sodium ==
The sole effect of sodium in brewing is on the flavor and mouthfeel characteristics of the beer.
* '''Flavor''' -


Sodium is said to give a full sweetness to beer when present between 50–120 ppm. Above this level it gives a similar sourness to magnesium. Sodium is not commonly above 10 ppm in water supplies so to get the levels detailed above the addition of table salt (sodium chloride) is required.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>
== How to adjust the sodium level ==


Sodium has a slightly sour-saline effect on the palate.<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>
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/>
 
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>
 
Normally, sodium comes from the water supply and brewing ingredients. The level of sodium in malt depends on the levels in the processing water at the malt house (Rehberger and Luther, 1995). Sodium ions are not involved in chemical reactions with other components but pass unchanged into the beer (Kunze, 2004); 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>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>


== See also ==
== See also ==
* [[Water]]
* [[Water]]
* [[Sodium chloride]]
* [[Sodium bicarbonate]]


== References ==
== References ==
[[Category:brewing chemistry]]
[[Category:brewing chemistry]]

Revision as of 23:55, 25 April 2024

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Sodium (Na+) is a mineral naturally present in water. Sodium ions are not involved in chemical reactions with other components but pass unchanged into the beer.[1] Na+ has sweet/mouthcoating/salty direct flavor effects.[2] Yeast cells do not accumulate sodium, but rather they continuously excrete it to ensure low intracellular levels.[2]

levels

  • up to 100 mg/L = palate-sweetening effect, especially in association with chloride ions.[2]
  • 50–120 ppm = full sweetness[3]
  • > 120 ppm = similar sourness to magnesium[3]
  • 70-150 ppm = improve mouthfeel and fullness, rounds out flavors, accentuates sweetness of malt, especially in association with chloride ions.[4] (75–150 mg/l) to enhance "palate-fullness" and a certain sweetness.[5]
  • 150-200 ppm = salty taste[4] sour/salty flavor[5] salty taste, especially as sodium chloride[2]
  • > 250 = taste harsh, bitter, sour, or metallic[4] harsh and sour[2]

suggested max

  • Keeping the sodium to under 100ppm is suggested.[4]
  • 150 mg/litre is a proposed maximum concentration[5]

Beer sodium content: Commercial beers tend to have around 10 to 75 mg/L sodium, with an average (mean) of 35 mg/L.[4]

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.[6] 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.[4]
  • 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

Effects of sodium

The sole effect of sodium in brewing is on the flavor and mouthfeel characteristics of the beer.

  • Flavor -

How to adjust the sodium level

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).[1]

See also

References

  1. ↑ a b c 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 Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  4. ↑ a b c d e f Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
  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. ↑ 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.
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