Broadcast Date: January 17, 2019
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The purpose of the seminar is to help brewers understand the major adverbs of water adjustment: What, When, Why, and How. The How is actually easy once you understand What and Why.
This talk is intended for all brewers and quality personnel who want to understand how water can affect beer flavor.
Water is an integral ingredient in beer; it can make a good beer great, or a great beer merely good. In these times of strong market competition, proper water adjustment can make a critical difference in beer quality.
- American Coolship ales follow similar fermentation progression, in terms of yeast and bacterial species present, as have been described previously in traditional lambic-style beers of Belgium.
- Barrels introduce substantial variation into the development of microbial populations in beer.
The minerals in water affect the mash pH, wort pH, and beer pH, which is a major factor for beer flavor perception. The minerals in water also affect the flavor balance and flavor structure of the beer, just like salt and spices affect the flavors of food that you cook. Beer and brewing are food and cooking.
About the Presenter
Palmer Brewing Solutions, Inc.
John Palmer is the author of both How To Brew and Water—A Comprehensive Guide for Brewers, and serves as the Publications Director and Technical Quarterly Editor for the Master Brewers. He is the owner of Palmer Brewing Solutions, Inc. and is an invited speaker all over the world.