As an aqueous solution, beer is 91-97% water, therefore the importance of water quality in beer production cannot be understated. This has been the driving force behind consideration of a special reverse osmosis water purification system for brewing. It is essential to keep the mash in the right pH range by whatever means, and the presence of certain minerals in the water does have an effect on the flavor and character of the beer. Although many minerals have a positive effect on brewing, after a certain point in the process they become detrimental, causing excessive saltiness, sourness or bitterness.
For optimal fermentation, yeast requires a proper balance of Ca (Calcium) and Mg (Magnesium). Absolutely pure water does not make good brewing, but after the pretreatment with reverse osmosis, the brewer can add back minerals needed for the style of beer that must be created. For bacteria and viruses, water treatment is specially designed to meet the demanding microorganism control requirements in water systems. Thus, UV systems and nanofiltration are used, along with activated carbon filters.
When it comes to our brewing customers, our primary objectives are: