Sulfate
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Sulfate (SO42–) is an ion naturally present in water.
Max level
- Maintain sulfate below 150ppm due to the dry bitterness.[1]
- the maximum should probably be 500 ppm.[2]
Sulfate should not be confused with sulfite or sulfide.
Beer sulfate content: ?
Potential sources of sulfate
The sulfate content in beer comes from the raw ingredients, mainly the water, plus any salts added by the brewer.
- Brewing water -
- Grain -
- Salt additives -
Effects of sulfate
- Flavor - In relatively moderate amounts (200-400 ppm), sulfate ion has a dry and bitter effect on the palate.[3][2][4] This effect can be used to accentuates hop bitterness, making the bitterness seem drier and more crisp.[2] At higher levels, the resulting bitterness can become astringent and unpleasant.[2] Many Czech and German lager brewers avoid sulfates entirely, because they find that it ruins the soft noble hop character of Pils and Helles style beers.[2]
How to adjust the sulfate level
Brewers may wish to add sulfate to the brewing water in the form of calcium sulfate or magnesium sulfate, depending on whether calcium or magnesium are desired. Sulfate is also a product of the metabisulfite salts used for low oxygen brewing.
High sulfate levels and dark beers are "not particularly a good marriage". The effects are a drying and astringent finish.[5]
See also
- Water - Expert guide to adjusting water minerals
Sulphate ions (SO4 2-, m. wt. 96.07); sulphate is the major counter ion to calcium and magnesium ions in permanently hard water. The ion contributes a drier, more bitter flavour to beers that should be balanced by appropriate amounts of chloride ions.[6] Acceptable sulphate concentrations are in the range 10–250 mg/litre.
Ions of SO4 2− impart dryness/astringency to beer and also increase the bitterness palate and after-palate, even at constant iso-humulone levels.1,16,18,19 Again, these effects become more pronounced as the concentration increases from 200 to 400 mg/L.[7]
Sulfate is generally held as the dryness ion. In the UK, sulfate is the ion favored in ales whereas chloride is favored in lagers. It is thought to enhance hop bitterness and provide a dryer finish. Some believe sulfate acts in tandem with chloride and the dryness/sweetness balance of the beer is affected by the ratio of the two ions. [8]
Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation. However, if the levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted). Sulfates can lend a dry, crisp palate to the finished beer, but if used in excess, the finished beer will have a harsh, salty, and laxative character. The composition of the beer type or beer brand plays an important role in the taste threshold value (TTV). The TTV of CaSO 4 in a German lager is 430.5 mg/l, while in wheat beer it is 114.04 mg/l ( Schoenberger et al., 2002). Sulfate is absorbed by yeast cells during fermentation (Kunze, 2004 ).[9]
Having sulphate ions in the brew water is of no disadvantage. It is even reported that elevated levels of sulphate can facilitate sulphite formation. Sulphite acts as an oxygen scavenger and thus increases the ageing potential of a beer. A pronounced bitterness is associated with higher sulphate contents in the beer.[10]
References
- ↑ 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.
- ↑ a b c d e Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
- ↑ Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.
- ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ 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.
- ↑ Eumann M. Chapter 9: Water in brewing. In: Bamforth CW, ed. Brewing: New Technologies. Woodhead Publishing; 2006:183–207.