Beer is a popular beverage consumed by millions of people for enjoyment, despite its humble beginnings as a water purification technique in pre-modern times. Brewing beer requires large amounts of water which must adhere to strict alkalinity, hardness, and pH parameters to ensure uniformity in flavor and appearance between each batch. Alkalinity is introduced by carbonates and hydroxides in water which raise and buffer the pH. Hardness, balanced to a large degree by the alkalinity, comes from calcium (Ca) and magnesium (Mg) ions, mainly present as hydrogen carbonates.

Depending on the concentration ranges, the 2035 Process Analyzer or the 2060 Process Analyzer from Metrohm Process Analytics are ideally suited for the fully automatic analysis of these important quality parameters in process and make-up water, as well as additional parameters like pH or conductivity. The analyzers can signal the brewery’s distribution control system (DCS) to correct the water chemistry, ensuring consistent product quality.

Beer is an alcoholic beverage consumed in most countries worldwide, made from fermented malted grains, with a wide alcohol content range from 0 to 12%. Its origins are unclear, but it has been linked to ancient civilizations, with recipes inscribed thousands of years ago upon stone tablets. Before today’s hygienic practices were applied, alcoholic beverages were developed as a water purification technique, as drinking water from natural sources was likely to make one ill due to pollution and disease.

The beer brewing process is intensive and can be categorized in the following steps: malting, milling/grinding, mashing, lautering (separating and rinsing the grains from the liquid portion known as «wort»), boiling the wort, fermenting, conditioning, filtering, and finally filling bottles or barrels. Each step must be properly controlled in the process to ensure uniformity of the end product, which is important to facilitate brand loyalty. Making beer incurs a huge water footprint, requiring up to 300 L of water to create 1 L of beer, though 94–98% of that water is designated for agricultural purposes before the brewing process even begins. More and more breweries are taking steps to become more sustainable regarding their water usage, which means process optimization and more efficient practices. To this end, key quality parameters of the water used in brewing such as alkalinity, hardness, and pH value have to be determined. 

Alkalinity in water is due to the presence of compounds such as carbonates, bicarbonates, and hydroxides which raise the pH of the water and buffer it against further pH change. Hardness constituents in water are usually calcium and magnesium ions (Ca²⁺ and Mg²⁺). They are mainly present as hydrogen carbonates and sulfates or, in rare cases, as chlorides. Hardness is balanced to a large degree by the alkalinity.