Sodium: Difference between revisions
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Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]]. Sodium ions are not involved in chemical reactions | Sodium (Na<sup>+</sup>) is a mineral naturally present in [[water]] and [[malt]]. Sodium ions are not involved in chemical reactions during brewing — they pass unchanged into the beer.<ref name=monmay/> There only effect of sodium is in the palate and flavor characteristics of the beer, in moderate level it helps to provide palate fullness and accentuates the sweet flavor of malt.<ref name=hob/> One style of beer that contains elevated levels of sodium is the [[Gose]], where the amount is high enough to be recognized as salty. In excessive levels, the flavor effects can become harsh. There are no other known effects of 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> | ||
levels | levels | ||
Revision as of 13:58, 26 April 2024
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Sodium (Na+) is a mineral naturally present in water and malt. Sodium ions are not involved in chemical reactions during brewing — they pass unchanged into the beer.[1] There only effect of sodium is in the palate and flavor characteristics of the beer, in moderate level it helps to provide palate fullness and accentuates the sweet flavor of malt.[2] One style of beer that contains elevated levels of sodium is the Gose, where the amount is high enough to be recognized as salty. In excessive levels, the flavor effects can become harsh. There are no other known effects of the brewing process. 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
- https://pdfs.semanticscholar.org/3202/f1728f72c98ff4325238467aba03633e2861.pdf
- Goldammer, T. (2000) The Brewer's Handbook , p. 105. Apex Publishers, USA.
References
- ↑ 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.
- ↑ a b c d e Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ a b Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ a b c d e f Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ a b c Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ 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.