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water.gif (6658 bytes) 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.

See also Pesticide Analysis



This page was last updated 06/08/99. Send comments to