Water is the soul of beer – without it, there is no drink that brings that unmistakable flavor and that freshness that conquers us with every sip. At Zăganu, the female master brewer, a true professional in food chemistry, passionate, who knows how important water quality is at every stage of production. For her, water is not just an ingredient, but a vital element that shapes the taste, aroma and final character of each bottle. Discover with us why water plays such a crucial role in the manufacture of quality beer and how it can transform a simple recipe into a perfect experience for true connoisseurs.
The fundamental role of water in brewing
Water is undoubtedly the main ingredient in the brewing process and represents over 90% of the final volume of the beverage, sometimes even 95%. The quality and composition of water influence not only the sensory characteristics of the beer — taste, aroma and texture — but also the entire chemistry of the brewing process. From the extraction of sugars from the malt during the brewing stage, to the activity of the yeast during fermentation and the final conditioning of the beer, each stage depends on the properties of the water used.
The essential aspects related to the role of water in beer brewing are:
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Water represents over 90% of the final volume of beer.
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The mineral profile of the water (calcium, magnesium, sulfates, bicarbonate) influences the taste and pH balance in the maceration and fermentation processes.
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Hard water, rich in sulfates, is preferred for Pale Ale beer, emphasizing the bitterness of the hops.
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Soft water is ideal for lager beer , providing a smoother and more balanced taste.
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Water purity is vital to avoid unpleasant flavors and defects in the final product.
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Water is treated and carefully monitored in modern factories to meet strict standards.
In conclusion, water is not just a vehicle for other ingredients, but an active and essential factor that determines the quality and uniqueness of each beer. From the natural springs to the brewer's tap, every drop counts in creating an authentic and memorable experience for consumers.
Water characteristics for quality beer
To obtain high-quality beer, the water used in the manufacturing process must meet strict criteria, which directly influence the final result.
The mineral composition of water plays a key role in defining the characteristics of beer. Minerals are not just passive presences, but actively contribute to the biochemical processes in the brewery and fermentation, influencing the stability, clarity and taste profile of the beer.
The most important characteristics of water for quality beer are:
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Water purity — free of chemical, microbiological, or organic contaminants, to ensure the flavor and safety of the beer.
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Calcium — helps stabilize enzymes that break down starch, contributes to beer clarification, and maintains optimal pH.
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Magnesium — supports yeast activity and intensifies flavors, although it is needed in smaller amounts.
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Sulphates — influence the taste profile, accentuating the bitterness and highlighting hop notes.
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Water pH — must be balanced (ideally slightly acidic, between 5.2 and 5.6 during maceration) for efficient extraction of sugars and to prevent off-flavors or sediment.
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Tailoring water to the beer style — for example, stout or porter beer prefers water with more bicarbonate to balance the acidity of roasted malt, and pilsner requires soft water with low minerals to preserve the smoothness and freshness of the taste. At the same time, IPA styles are quite demanding in terms of water profile, each requiring a different composition.
Thus, the quality and careful adaptation of the water are the key to obtaining an exceptional beer that will satisfy even the most demanding tastes.
The impact of water on the taste and aroma of beer
The chemical composition of water plays a key role in defining the taste and aroma of beer, influencing the subtle balance between sweet, bitter and bitter-sour notes. The minerals in water are not just passive presences, but activate and shape the sensory experience, accentuating or diminishing certain taste characteristics.
The most important influences of water on the taste and aroma of beer are:
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Calcium — intensifies the bitterness provided by hops, contributing to a more pronounced and balanced taste.
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Sulphates — accentuate the sensation of dryness in the mouth and the clarity of taste, being preferred in pale and hoppy beers.
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Water pH — influences the final taste perception, with an optimal pH being essential to avoid unpleasant or unbalanced tastes.
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Water hardness — hard water, rich in minerals, is ideal for dark beers (e.g. stout), while soft water is more suitable for pale beers, with a smooth and delicate profile.
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Water temperature — affects the development of flavors during the brewing process and influences yeast activity, which has a direct impact on fermentation and the final complexity of the beer.
These aspects demonstrate how important water is not just as an ingredient, but as an active factor in obtaining a quality product with distinct taste and aroma. Successful brewers pay special attention to monitoring and adjusting water to create beers with unique character and personality.
Water treatment in the brewing process
In beer production, water treatment is an important step. It involves adjusting the mineral profile to achieve the right composition for the beer style. pH control is essential, with brewers using various techniques to adjust it.
Chlorine removal is necessary to prevent negative effects on flavor. Controlled oxygenation of the water is vital for yeast activity. Advanced filtration ensures the removal of sediment, contributing to the clarity of the final product. Therefore, the production of quality craft beer also depends on this process.
The role of oxygen in fermentation water
Oxygen plays a crucial role in the fermentation process, although the final beer should generally be low in oxygen to prevent off-flavors. During the fermentation stage, yeast needs oxygen to support their metabolism and multiply efficiently. The water used in the process is often oxygenated in a controlled manner to ensure optimal conditions for yeast activity. This oxygenation helps produce healthy and complete fermentations, avoiding off-flavors or problems such as incomplete fermentation.
However, excess oxygen after fermentation can cause beer oxidation, leading to loss of fresh aromas, “stale” or “metallic” tastes, and reduced shelf life. For this reason, strict control of dissolved oxygen is an essential practice in quality beer brewing, from correctly dosing it in the water to preventing exposure of the final beer to air.
Water – the essential element that makes the difference in quality beer
Water is not just a simple ingredient in brewing, but the soul and heart of the entire process. The quality of water influences every stage, from maceration and fermentation to the final taste and aroma that delights our senses. Every drop of water, pure and carefully controlled, contributes to the creation of an authentic, balanced and full-bodied beer.
At Zăganu , the passion for tradition and the rigor of the manufacturing process are reflected in the exceptional attention paid to the water used. Here, the master brewer transforms each element – including the water – into part of the story of a beer with a unique personality, which manages to conquer even the most demanding tastes.
Discover the varied range of Zăganu beers and let yourself be carried away into the world of refined tastes, where each bottle tells a story about quality, tradition and respect for ingredients.