Chemicals Needed in a Brewery
The focus of chemicals in a brewery is twofold: they are necessary for stimulating the process of beer making and for cleaning, disinfecting, and sanitizing the brewing equipment and work spaces. Bell Chem is your industrial ingredient supplier for both these areas of maintaining a successful brewery.
The Importance of Brewing Water
Creating a distinct beer is reliant on water quality. Using municipal “tap” water is probably not in the best interest of the brewer since many chemicals and additives will inhibit the beer’s natural flavors. Before water enters the system, it is important to have it analyzed or to rely on a water source that will not change its level of purity.
Knowing the ions, minerals, pH, chemical ratios, and water hardness of your water source will make you a better brewer. Remember, the largest component of beer is water. If you choose to rely on groundwater, spring water, or municipal water, Bell Chem will be there with the chemicals necessary to balance the water to your specifications.
The main components of water and beer production in general are listed below, along with their effect on brewing.
Bicarbonate: This is the basic end of the pH scale, so the pH of the mash escalates when bicarbonate is added. Depending on the type of beer (pale beer contains less bicarbonate while stout contains up to 4 times the amount), the amount of bicarbonate will fluctuate.
Calcium: A water’s “hardness” is determined by the concentration of calcium and, to a lesser extent, magnesium. Calcium lowers the pH during mashing, stimulates yeast flocculation, plays a part in deterring beerstone, and helps precipitate proteins in the boil.
Chloride: Malt sweetness improves with chloride, improving a beer’s fullness.
Magnesium: Along with calcium, magnesium has a starring role in whether water is considered hard or soft. Magnesium adds a sour or bitter flavor in elevated quantities.
Sodium: A flavor enhancer. Be careful not to add too much or the flavor becomes salty, or, if combined with sulfate, the flavor becomes strong and bitter.
Sulfate: Want a crisp, dry beer? Add sulfate. Use sparingly in dark beer, but increase in many ales. Sulfate does not combine well with chloride in higher amounts since it leads to a mineral-like flavor.
Chemicals for cleaning, disinfecting, sanitizing, and maintaining a brewery are abundant. While some systems must be disassembled for proper cleaning, other brewers prefer a clean-in-place system. Bell Chem wants you to be aware of the function of many brewery chemicals regardless of your brewing setup.
These are some examples of the chemicals involved in brewing and what they do in the brewing process.
Sodium hydroxide: Breaks down organic soil
Phosphoric acid, iodine, and nitric acid: Remove beerstone and hard water scale, passivate stainless steel, and neutralize soap
Peracetic acid: Disinfects and sanitizes equipment by cleaning heavy soils when combined with hot water, or low soil with cool water.
Peroxyacetic acid, hydrogen peroxide, acetic acid, chlorine dioxide, and sodium hypochlorite: Sanitize and disinfect
Antifoam (silicone) cleaners: Clean blow-off buckets, kettles, and fermenters
Phosphoric acid: A foaming acid cleaner retaining the original quality of taste when parts are soaked in it as it removes rust, hard water scale, proteins and grease, and debris.
As you can see, the beer brewing process involves a number of food and industrial chemicals. Bell Chem is your industrial ingredient supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse, including brewery chemicals. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff give personalized attention to all your needs by either calling 407-339-BELL (2355) or by sending us an online message.