In any brewery, a lot of water is used

Any Brewery Uses a Huge Amount of Water: The Fundamental Role of H₂O in Beer

"Why does beer quench thirst?" and "why does beer make you thirsty?" are two of the most frequently asked questions to experts. First consideration: the beer world is wonderful. Second, always true: questions with "beer" as a singular subject are always a bit tricky, given the immense variety of existing and reinterpreted styles. "Beer does not exist, beers do", thanks Kuaska for your motto that captures the idea better than any other phrase.

Third consideration, which still doesn’t answer either question: any brewery uses a huge amount of water. And water quenches thirst. But how much does it affect beer production? Let’s find out together in this complete guide to the most abundant (and often underestimated) ingredient in beer.

Water: The Invisible but Essential Ingredient

How Much Water Is in Beer?

Water makes up 90-95% of finished beer. In a 33cl glass of beer there are about 300ml of water. It is the most abundant ingredient, yet often taken for granted.

Typical beer composition:

• Water: 90-95%
• Alcohol: 3-10%
• Carbohydrates: 2-5%
• Proteins: 0.3-0.5%
• Minerals, vitamins, aromatic compounds: Traces

Why Water Is So Important

Water is not just a "filler." It deeply influences:

1. Mashing chemistry: pH, sugar extraction, enzymatic activity
2. Final taste: Minerals influence the flavor profile
3. Style character: Different waters create different beers
4. Production efficiency: Water quality = beer quality

How Much Water Does a Brewery Use?

Direct Consumption: Water in Beer

To produce 1 liter of beer about 0.9-0.95 liters of water are needed, which end up in the final product.

Total Consumption: Process Water

But the water in beer is only a small part of the total consumption. A brewery uses water for:

1. Production (water in beer):

• Mashing
• Wort washing (sparging)
• Dilution (if necessary)

2. Cleaning and Sanitization:

• Washing vats, fermenters, pipes
• Equipment sanitization
• Automatic CIP (Cleaning In Place)

3. Cooling:

• Heat exchangers
• Fermenter cooling
• Cooling towers

4. Bottling/Kegging:

• Bottle/keg washing
• Line rinsing

5. General Services:

• Bathrooms, kitchens, offices
• Irrigation (if present)

Water-to-Beer Ratio

The ratio of total water used to beer produced varies greatly:

• Efficient industrial breweries: 3-4 liters water / 1 liter beer
• Medium craft breweries: 5-7 liters water / 1 liter beer
• Small craft breweries: 8-10 liters water / 1 liter beer
• Homebrewing: 10-15 liters water / 1 liter beer

Example: To produce 1000 liters of beer, a craft brewery uses about 5000-7000 liters of total water.

The Chemistry of Water in Beer

Main Minerals and Ions

Water is not just H₂O. It contains dissolved minerals that deeply influence beer:

Calcium (Ca²⁺):

• Role: Lowers pH, improves yeast flocculation, tannin extraction
• Ideal concentration: 50-150 ppm
• Effect: Drier, more bitter, cleaner beers

Magnesium (Mg²⁺):

• Role: Nutrient for yeast, lowers pH
• Ideal concentration: 10-30 ppm
• Effect: Too much = astringent bitterness

Sodium (Na⁺):

• Role: Enhances malt sweetness
• Ideal concentration: 0-150 ppm
• Effect: Fuller, rounder body

Chloride (Cl⁻):

• Role: Enhances sweetness, body, mouthfeel
• Ideal concentration: 0-250 ppm
• Effect: Malty, rounded, full beers

Sulfate (SO₄²⁻):

• Role: Enhances hoppy bitterness, dryness
• Ideal concentration: 50-350 ppm
• Effect: Hoppy, dry, bitter beers

Bicarbonate (HCO₃⁻):

• Role: Raises pH, buffers acidity
• Ideal concentration: 0-250 ppm
• Effect: Necessary for dark beers, problematic for light beers

Sulfate/Chloride Ratio

The SO₄/Cl ratio is key to defining beer character:

• SO₄/Cl > 2:1: Hoppy, dry, bitter beers (IPA, Pale Ale)
• SO₄/Cl = 1:1: Balanced
• SO₄/Cl < 1:2: Malty, sweet, rounded beers (Stout, Porter, Bock)

Famous Waters and Beer Styles

Burton-on-Trent (England) - IPA

Characteristics:

• Very high sulfate (800+ ppm)
• High calcium (300+ ppm)
• Low chloride

Effect: Enhances hoppy bitterness, dryness, cleanliness

Styles: English IPA, Pale Ale, Bitter

"Burtonization" process: Adding salts to replicate Burton water

Pilsen (Czech Republic) - Pilsner

Characteristics:

• Very soft water
• Very low minerals (all < 50 ppm)
• Naturally low pH

Effect: Delicacy, cleanliness, enhances noble hops

Styles: Bohemian Pilsner

Munich (Germany) - Dark Lager

Characteristics:

• High bicarbonate (150-300 ppm)
• Moderate calcium
• "Hard" water

Effect: Buffers acidity of dark malts, full body

Styles: Dunkel, Bock, Märzen

Dublin (Ireland) - Stout

Characteristics:

• High bicarbonate (300+ ppm)
• Moderate calcium and sulfate
• "Hard" water

Effect: Perfect for roasted malts, balances bitterness

Styles: Irish Stout (Guinness!)

Dortmund (Germany) - Export Lager

Characteristics:

• High sulfate and chloride
• Balanced

Effect: Full-bodied, malty but clean

Styles: Dortmunder Export

Water Treatment in Breweries

Why Treat Water?

Tap or well water is rarely ideal for all styles. Brewers treat water to:

1. Remove chlorine/chloramines: Medicinal, phenolic flavors
2. Regulate pH: Optimize mashing (ideal pH 5.2-5.6)
3. Adjust mineral profile: Adapt water to style
4. Remove contaminants: Heavy metals, bacteria

Treatment Methods

1. Activated Carbon Filtration:

• Removes chlorine, chloramines, organic compounds
• Improves taste and odor

2. Reverse Osmosis (RO):

• Removes 95-99% of minerals
• Creates "neutral" water to remineralize
• Used by breweries wanting total control

3. Salt Addition (Water Building):

• Gypsum (CaSO₄): Adds calcium and sulfate (IPA)
• Calcium Chloride (CaCl₂): Adds calcium and chloride (Stout)
• Epsom Salt (MgSO₄): Adds magnesium and sulfate
• Baking Soda (NaHCO₃): Raises pH (dark beers)
• Chalk (CaCO₃): Raises pH (slightly soluble)

4. Acidification:

• Lactic, phosphoric, citric acid: Lowers pH
• Necessary for light beers with hard water

Sustainability and Water Savings

Environmental Impact

The brewing industry consumes billions of liters of water annually. With increasing global water scarcity, breweries are adopting sustainable practices.

Water Saving Strategies

1. Recovery of Cooling Water:

• Reuse for cleaning, irrigation
• Savings: 20-30%

2. Optimized CIP Systems:

• Automatic cleaning with less water
• Savings: 15-25%

3. Closed Circuit Cooling:

• Reuse of cooling water
• Savings: 30-50%

4. Wastewater Treatment and Reuse:

• Purification and reuse for non-food uses
• Savings: 40-60%

5. Monitoring and Control:

• Sensors, meters, automation
• Leak and waste identification

Sustainable Breweries: Examples

New Belgium Brewing (USA):

• Water/beer ratio: 3.5:1 (excellent)
• On-site wastewater treatment
• 99% process water reuse

Sierra Nevada (USA):

• Water/beer ratio: 3.8:1
• Advanced water treatment plant
• Solar energy for pumping

BrewDog (UK):

• Carbon negative brewery
• Rainwater recovery
• Biological wastewater treatment

Water and Flavor: Practical Experiments

Same Style, Different Waters

Try this experiment:

1. Buy the same beer in a bottle (e.g., Pilsner Urquell)
2. Pour into two glasses
3. Add a pinch of salt to the first (simulates sodium/chloride-rich water)
4. Add a pinch of calcium sulfate to the second (simulates Burton water)
5. Taste and compare

Result: You will notice surprising differences in body, sweetness, and bitterness!

Frequently Asked Questions about Water in Beer

Can I use tap water to brew beer?

Yes, but it depends on the quality. Always remove chlorine/chloramines with activated carbon or campden tablets. Analyze the mineral profile and adjust if necessary.

Is bottled water better?

Not necessarily. Many bottled waters have mineral profiles that are not ideal for beer. It’s better to start with RO water and remineralize.

Why do some beers "taste like water"?

Very light beers (Light Lager, Session Ale) have little body and flavor. It’s not the water’s fault but the recipe (low malt, low alcohol).

Is hard water bad for beer?

It depends on the style. Hard water (high bicarbonate) is perfect for Stout and dark beers but problematic for Pilsner and light beers.

Conclusion: Water, the Hidden Ingredient

Any brewery uses a lot of water - not only as an ingredient but as a fundamental element of the entire production process. Water makes up 90-95% of beer, influences chemistry, flavor, and character, and represents an environmental challenge that breweries are addressing with innovation and sustainability.

The next time you drink a beer, remember: you are mainly drinking water. But not just any water - treated, mineralized, and optimized water to create the perfect profile for that style. Water is the invisible ingredient that makes the difference between an average beer and an extraordinary one.

Discover our selection of craft beers on Maltese.beer - every sip is a tribute to water and the brewer's skill! 💧🍺