The impact of local environmental changes in water quality on beer production
Department
Chemistry
Recommended Citation
Paumi, Christian and McGee, Breanne, "The impact of local environmental changes in water quality on beer production" (2018). University Presentation Showcase Event. 24.
https://encompass.eku.edu/swps/2018/faculty/24
Abstract
To meet the rising demands for high quality water along with the increasing costs of water and maintaining waste in the brew house, the industry has started to focus on brew house sustainability. To achieve increased sustainability in the brewing industry and increased growth, the industry has pinpointed water use efficiency as a place in need of improvement. Approaches to this issue have been to reduce overall consumption. To date there has been minimal focus on brewing styles in relation to local water profiles in Kentucky and brewing with more adaptable and forgiving yeast toward the local water quality and the quality fluctuation over the course of a year. To determine the role of water quality variations associated with changes in weather in the Richmond KY water supply and how the changes affect fermentation efficiency and sensory profiles of locally produced beer and wine, we have collected water samples (17-20 gallons) at various times throughout the summer of 2017. Water samples were chemically analyzed (nitrogen, chloride, phosphorous, and sulfer content) and used to brew 0.5 bbl (15 gallons) of a standard American Pale Ale (APA). APA samples were then subjected to triangle taste tests and results were analyzed and evaluated for statistical significance of results. The results of the taste tests were then compared and evaluated against water quality analysis. The attached figure shows a flow diagram of how the experiments were carried out.
Presentation format
Poster
The impact of local environmental changes in water quality on beer production
To meet the rising demands for high quality water along with the increasing costs of water and maintaining waste in the brew house, the industry has started to focus on brew house sustainability. To achieve increased sustainability in the brewing industry and increased growth, the industry has pinpointed water use efficiency as a place in need of improvement. Approaches to this issue have been to reduce overall consumption. To date there has been minimal focus on brewing styles in relation to local water profiles in Kentucky and brewing with more adaptable and forgiving yeast toward the local water quality and the quality fluctuation over the course of a year. To determine the role of water quality variations associated with changes in weather in the Richmond KY water supply and how the changes affect fermentation efficiency and sensory profiles of locally produced beer and wine, we have collected water samples (17-20 gallons) at various times throughout the summer of 2017. Water samples were chemically analyzed (nitrogen, chloride, phosphorous, and sulfer content) and used to brew 0.5 bbl (15 gallons) of a standard American Pale Ale (APA). APA samples were then subjected to triangle taste tests and results were analyzed and evaluated for statistical significance of results. The results of the taste tests were then compared and evaluated against water quality analysis. The attached figure shows a flow diagram of how the experiments were carried out.
