Sulfate
Please check back later for additional changes
Sulfate (SO42–) is an ion naturally present in water. In beer, sulfate ions add dryness, accentuate the bitterness of hops, and lend a crisp finish to the beer. The dryness/sweetness balance of the beer is likely affected by not just the concentration of sulfate, but also the ratio of the sulfate to chloride ions.[1] Brewing literature presents a wide range of suggested maximum levels for sulfate, all the way up to 500 ppm (mg/L).[2][3][4] The style of beer greatly affects how much sulfate is desirable.[5] Sulfate is absorbed to a limited extent by yeast cells during fermentation, and can facility sulfite formation.[5][6]
Sulfate should not be confused with sulfite or sulfide.
Beer sulfate content: ?
Potential sources of sulfate
The sulfate content in beer comes from the raw ingredients, mainly the water, plus any salts added by the brewer.
- Brewing water -
- Grain -
- Salt additives -
Effects of sulfate
- Flavor - In relatively moderate amounts (200-400 ppm), sulfate ion has a dry and bitter effect on the palate.[7][8][2][9][3][6] This effect can be used to accentuates hop bitterness, making the bitterness seem drier and more crisp.[2] At higher levels, the resulting bitterness can become harsh, astringent, and unpleasant.[2] Chloride ion can be used to help balance the dryness of sulfate.[3][1][5] Many Czech and German lager brewers avoid sulfates entirely, because they find that it ruins the soft noble hop character of Pils and Helles style beers.[2] High sulfate levels may also be undesirable in dark beers.[10]
- Improved starch and protein degradation - Sulfates positively affect protein and starch degradation, which favors mash filtration and trub sedimentation.[5]
- Decreased hop utilization - If the sulfate levels are too high, it may result in poor hop utilization (bitterness will not easily be extracted).[5]
How to adjust the sulfate level
Brewers may wish to add sulfate to the brewing water in the form of calcium sulfate or magnesium sulfate, depending on whether calcium or magnesium are desired. Sulfate is also a product of the metabisulfite salts used for low oxygen brewing. See Water for our guide to adjusting water minerals and mash pH.
See also
- Water - Expert guide to adjusting water minerals
- Calcium sulfate - Brewing salt
- Magnesium sulfate - Brewing salt
References
- ↑ a b Howe S. Raw materials. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
- ↑ a b c d e Palmer J, Kaminski C. Water: A Comprehensive Guide for Brewers. Brewers Publications; 2013.
- ↑ a b c Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ Krottenthaler M, Glas K. Brew water. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ a b c d e Montanari L, Mayer H, Marconi O, Fantozzi P. Chapter 34: Minerals in beer. In: Preedy VR, ed. Beer in Health and Disease Prevention. Academic Press; 2009:359–365.
- ↑ a b Eumann M. Chapter 9: Water in brewing. In: Bamforth CW, ed. Brewing: New Technologies. Woodhead Publishing; 2006:183–207.
- ↑ Taylor DG. Water. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
- ↑ Comrie AA. Brewing liquor—a review. J Inst Brew. 1967;73(4):335–346.
- ↑ Eumann M, Schildbach S. 125th Anniversary review: Water sources and treatment in brewing. J Inst Brew. 2012;118:12–21.
- ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.