Beer, a globally consumed beverage, comprises primarily water, typically constituting over 90% of its volume. This significant proportion influences various aspects of the final product, from its texture and mouthfeel to its overall flavor profile. For example, the mineral content of the water used can affect the yeast activity during fermentation and ultimately impact the beer’s taste.
The substantial water content in beer plays a vital role throughout the brewing process. It serves as the medium for dissolving sugars extracted from malted grains, facilitating enzymatic reactions crucial for converting starches into fermentable sugars. Water is also essential for hop extraction, contributing to the bitterness, aroma, and overall flavor balance. Historically, brewers carefully selected water sources, recognizing the impact of water chemistry on the final product. Different water profiles, characterized by varying mineral compositions, became associated with specific beer styles, contributing to their unique characteristics.