CatholicBeerReview: Water in Zymurgy: the Hard, the Soft, and the Nasty

(by my son Christopher Palm, 3rd quarter Honors Chemistry essay)

In the Middle Ages, many European towns had their own brewery, each with its own particular style of beer. Over time certain locations became famous for their unique brew. For example, Dublin became distinguished for its dark Guinness stouts, Pilsen was noted for its pale lagers, and Burton-on-Trent was renowned for its pale ales. Brewers did not know then what we know now — that the mineral content of the water used in zymurgy greatly affects the outcome of the beer. Today, brewers take these chemicals into account when they brew beer.

Several ions, including calcium, magnesium, carbonate, sulfate, and chloride, typically found in water affect beer in important ways. Metal ions tend to aid enzyme activity, while anions directly influence the flavor. Water either naturally has a lot of these ions in it – this is considered hard water – or it has few minerals dissolved in it – this is considered soft water

Calcium ions (Ca2+) and magnesium ions (Mg2+) ions protect the enzyme amylase (also found in human saliva) that breaks down the starches into simple sugars.

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