Sodium Chloride 100g
Mangrove Jack's
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Sodium Chloride, commonly known as table salt or sea salt, has the chemical formula NaCl. In water, it is completely dissociated into sodium and chloride ions, each with its own separate characteristics. Well, waters near oceans are more likely to have higher salt content than others. Waters high in salt are unsuitable for brewing because of their effect on yeast cell chemistry and their unpleasant effects on beer flavour. Unlike many other ions found in brewing water, neither the sodium nor the chloride ions contribute significantly to the activity of mash enzymes, kettle boil coagulation, or yeast metabolism. Both these ions do, however, contribute immensely to flavour and taste perception in the final beer. Sodium ions are generally considered the less desirable of the two. Sodium ions give the familiar “salty” notes, coarseness, and harshness that most brewers try to avoid. Sodium ions are considered usually best restrained to a maximum of 25mg/l, although some stouts will taste pleasant with levels up to 150mg/l. Chloride, however, can give softness and smoothness, almost sweetness, to beer flavour, directly counter the commonly found sulphate ion that contributes a dry sharpness and accentuates bitterness. Brewers add calcium chloride more commonly as a source of chloride rather than sodium chloride. Chloride concentration in certain beers is considered palatable, roughly between 50 and 250 mg/l. In the United States, it was once relatively common for some people to add salt to their beer to cause the beer to foam. This practice has almost completely died out. However, many craft breweries have recently recreated the previously extinct Leipsiger Gose beer style, which contained notable saltiness.
Description
Sodium Chloride, commonly known as table salt or sea salt, has the chemical formula NaCl. In water, it is completely dissociated into sodium and chloride ions, each with its own separate characteristics. Well, waters near oceans are more likely to have higher salt content than others. Waters high in salt are unsuitable for brewing because of their effect on yeast cell chemistry and their unpleasant effects on beer flavour. Unlike many other ions found in brewing water, neither the sodium nor the chloride ions contribute significantly to the activity of mash enzymes, kettle boil coagulation, or yeast metabolism. Both these ions do, however, contribute immensely to flavour and taste perception in the final beer. Sodium ions are generally considered the less desirable of the two. Sodium ions give the familiar “salty” notes, coarseness, and harshness that most brewers try to avoid. Sodium ions are considered usually best restrained to a maximum of 25mg/l, although some stouts will taste pleasant with levels up to 150mg/l. Chloride, however, can give softness and smoothness, almost sweetness, to beer flavour, directly counter the commonly found sulphate ion that contributes a dry sharpness and accentuates bitterness. Brewers add calcium chloride more commonly as a source of chloride rather than sodium chloride. Chloride concentration in certain beers is considered palatable, roughly between 50 and 250 mg/l. In the United States, it was once relatively common for some people to add salt to their beer to cause the beer to foam. This practice has almost completely died out. However, many craft breweries have recently recreated the previously extinct Leipsiger Gose beer style, which contained notable saltiness.