Water constitutes the vast majority of beer’s volume, typically comprising 90-95%. This essential ingredient acts as a solvent for sugars, minerals, and other compounds derived from the malt and other brewing adjuncts. It also plays a crucial role in mashing, lautering, and sparging processes, influencing the final product’s flavor profile.
The precise volume and quality significantly impact the final product. Using pure, clean water is essential for optimal brewing. Historically, brewers relied on locally available water sources, which often contributed unique mineral profiles and directly impacted the beer’s characteristics. Certain styles, like Pilsners, are traditionally associated with soft water, while others, such as Burton ales, benefit from hard water rich in minerals.