Abstract
Among the ions present in brewing liquor, calcium is of outstanding importance because of its beneficial effect, in conjunction with phosphate, in lowering the pH in the mash tun; the bicarbonate ion, which acts in the reverse direction, is undesirable. The effect of ions on flavour is not easy to assess but sodium, magnesium, chloride and sulphate are of importance in this connection. Liquor treatment, involving prior removal of ions followed by addition of hardening salts, is discussed in detail in the context of modern plant operation.
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