Sodium
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]
Beer sodium content: Commercial beers tend to have around 10 to 75 mg/L sodium, with an average (mean) of 35 mg/L.[3]
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.[6][7] 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]
- ↑ 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.
- ↑ 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 c d e f Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ a b c Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ 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.
- ↑ Burlingame GA, Dietrich AM, Whelton AJ. Understanding the basics of tap water taste. J Am Water Works Assoc. 2007;99(5):100–111.