Water for the brewing industry

Beer is one of the historic alcoholic beverages, made through the fermentation of malted barley wort, yeast, and flavored with hops.

Water makes up 90% of the liquid phase in beer. The salt content in the water affects the quality and type of beer.

Osmotized water is water that has been treated to remove most of its dissolved salts, including minerals and impurities. This type of water is commonly used in various industries, including food-grade beer production.

Here are some benefits of using osmotized water in this specific context:

• Control over Water Composition: Osmotized water allows brewers to have greater control over the water composition used in beer production. Since most of the minerals and impurities have been removed, specific salts can be added to achieve the desired water composition for a particular beer style.
• Consistency: Using osmotized water ensures a consistent water profile throughout the beer production process. This is especially important for brewers aiming to produce beers with specific and consistent organoleptic characteristics.
• Reduced Influence on Flavor Profile: Osmotized water, with its low mineral content, has less impact on the flavor profile of the beer, allowing the other ingredients, such as malt and hops, to shine through more prominently.
• Reduction of Undesirable Impurities: Osmotized water has been treated to remove impurities and contaminants, which reduces the risk of off-flavors or contamination in the beer.
• Flexibility in Water Correction: Osmotized water can easily be adapted to meet the specific needs of the beer being produced. Brewers can adjust the concentration of mineral salts and other chemicals to achieve the desired water profile by mixing osmotized water with raw water.
• Increased Process Efficiency: Osmotized water reduces the formation of mineral deposits in heating systems and production equipment, improving process efficiency.
• Repeatability: The use of osmotized water allows for greater repeatability in beer production, as the water composition can be kept constant across different beer batches.

It is important to note that the use of osmotized water in beer production can vary depending on the type of beer being brewed and the brewer's preferences. Some beer styles require water with a specific mineral composition, so in these cases, osmotized water can be adapted by adding the necessary mineral salts. For informational purposes, using water with 25 mg/l of bicarbonates and 30 mg/l of hardness results in a refined olfactory and taste profile, enhancing the typical aromas of hops.

On the other hand, using water rich in dissolved minerals produces an amber or dark beer that highlights the extraction of aromas and fragrances contained in the malt. By varying the saline characteristics of the water, regardless of its origin, the industry is able to produce beer styles suitable to meet the needs of an international clientele.

To meet the needs of this important sector, Idroconsult manufactures reverse osmosis systems with production capacities ranging from 500 liters/hour to 50 m³/hour, equipped with specialized instrumentation and a remote telemonitoring system.