Water Treatment

Water treatment is the first critical step in brewing — laying the foundation for beer quality, consistency, and flavour. Because water makes up over 90% of beer, its mineral composition, purity, and pH must be carefully managed to suit specific beer styles and maintain batch consistency.

In a typical brewery water treatment application, raw water is filtered to remove particulates and chlorine/chloramine, adjusted for hardness, and balanced with precise mineral additions such as calcium, magnesium, or sulfates. Systems may include pre-filtration, reverse osmosis (RO), activated carbon, UV sterilisation, and pH correction — all tailored to deliver a water profile ideal for brewing.

This treated water is then used in every step of production — from mashing and lautering to rinsing and cleaning — making system reliability and quality control essential.

Proper water treatment results in consistent fermentation performance, optimal enzyme activity during mashing, improved hop expression, and reduced risk of off-flavours. Long-term, it also helps protect brewing equipment from scaling, fouling, or corrosion, ensuring a smooth and sustainable operation.

Whether brewing a crisp lager or a bold stout, water treatment is where every beer begins — with purity, precision, and purpose.