Beer, consumed by millions of people for enjoyment, had humble beginnings as a water purification technique in pre-modern times.
Testing water for beer production
Brewing beer requires large amounts of water, which must adhere to strict alkalinity, hardness, and pH parameters to ensure uniformity in flavour and appearance between each batch.
Alkalinity is introduced by carbonates and hydroxides in water, which raise and buffer the pH.
Hardness, balanced to a large degree by the alkalinity, comes from Ca and Mg ions, mainly present as hydrogen carbonates.
Testing for the above mentioned parameters can be fully automated. Our Metrohm Application Note shows you how to determine conductivity, pH value, alkalinity, and hardness in water including sample preparation.
The automated system Basic water analysis plus Ca/Mg determines conductivity, pH value, alkalinity, and hardness in different water samples. The high degree of automation (e.g., automated sample addition, automated calibration as well as automated titer and cell constant determination) minimizes errors and guarantees an outstanding reproducibility.
