Effect of Water Quality and Composition on the Brewing Process of Beer and its Flavour Profile Via Lean Manufacturing Integration
Abstract - Beer is a low-alcohol beverage made by the fermentation of sugars derived from a variety of grains. Historically, malted barley was used to make beer. However, current big brewers are increasingly utilising maize and rice, indicating a move toward a more varied collection of cereals. Brewing occupies a vital economic role in the food industry, with yearly global beer output surpassing 1.34 billion hL. Because beer is made up of 94 percent water, it becomes an important but frequently overlooked element in the brewing process. The chemical and sensory properties of beer are significantly influenced by water. As a result, understanding the composition of brewing water is critical. However, in order to be utilised in brewing, the water must meet specific criteria. The criteria for liquor may be divided into four categories: “aesthetic” (colour, turbidity, smell, and taste), microbiological standards (especially the absence of pathogens), levels of organic and inorganic elements in solution, and the presence of radioactive materials. Fortunately, advances in water treatment technologies have enabled the use of formerly unsuitable water sources for brewing.
Keywords - Brewing Water Requirements, Major Components, Brewing Water Treatment, Lean Manufacturing