Water quality and remedy affects the flavour, aroma, colour, clarity and stability of the beer. Water is also vital for the growth and health of the yeast and the cleaning and sanitisation of the equipment and facilities.
Water used for brewing should be clean, odourless and free from contaminants to avoid contamination of the beer and the harming of consumers. It should contain minerals suitable for each kind of beer being produced.
Treating of Water is important for the reduction of the water consumption and wastewater generation of the microbrewery to avoid negative environmental and economic impacts.
Water treatment helps in the recovery of valuable by-products from the wastewater like yeast, organic matters or hops used in the production of feeds for animals, biogas and fertilizers.
The following treatments of water can be applied in a microbrewery:
1. Filtration: The removal of suspended solids,organic matters and microorganisms from water.
2. Ion Exchange: The exchange of unwanted ions with desired ions.
3. Activated Carbon: The removal of organic compounds, chlorine and other odours and flavour from water.
4. Reverse Osmosis: The removal of dissolved salts, minerals and other dirts from water.
5. Biological Treatment: The reduction of organic matters, phosphorus and nitrogen from water.