Water

Water
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Water is an important raw material in the brewing process, so the brewery is dependent on a reliable supply of good quality water. Historically, breweries were established at sites where good quality water was available, i.e. Pilsen, Munich and Burton-on-Trent. However, water is becoming a limited resource at an increasing price, controlled by local authorities. Pure water has a flat unpleasant taste. A balanced content of inorganic salts is preferable. This is achieved at the water treatment plants of the breweries and controlled by water analyses using sophisticated instruments such as:

Atomic Absorption Spectrophotometer for the determination of metal ions, such as Na⁺, K⁺, Ca⁺⁺, Mg⁺⁺, Fe⁺⁺⁽⁺⁾ and Mn⁺⁺.

Dionex Ion Chromatograph for the determination of inorganic anions, such as chloride, nitrate, phosphate and sulphate.

Gas Chromatograph to ensure the absence of trihalomethanes, originating form the chlorination of surface water.

Gas Chromatograph coupled to a Mass Spectrometer to ensure the absence of pesticides polluting the water.