VATTEN PÅ BRYGGERI Bryggeriernas särskilda kvalitetskrav / Brewery water. Special quality demands
Some of the brewing industry’s special quality demands – in addition to current legislation – on the water raw material are briefly discussed. To avoid oxidative quality deterioration of the products, the content of oxygen as well as compounds capable of catalysing oxidation must be kept at a very low level. Similarly, residual chlorine must be removed to avoid taste problems. In many cases, it is also desirable to reduce the alkalinity since a high alkalinity may cause problems due to its buffering capacity. According to international practice, calcium salts are often used in beer brewing to reduce the pH of the wort. The question of classification of these salts in this application is presently not clear and is therefore mentioned. Important checkpoints for microbiological analyses of the incoming water, semi-manufactures, and final products are briefly presented as well as some important methods of disinfection being used in the brewing industry. The increased systematic use of certain unit operations for water treatment within the brewery as barriers against various types of contamination is pointed out. A few examples of current development work in the area of brewing water are finally mentioned.