The Calcium Connection: Unlocking the Secrets of Calcium in Brewing Water

Calcium is a crucial component of brewing water, playing a significant role in the overall taste and quality of the beer. In this blog post, we’ll explore the importance of calcium in brewing water and how it can impact the final product.


In addition to calcium, there are several other important values to consider when evaluating the quality of brewing water. These include magnesium, sodium, chloride, sulfate, and bicarbonate levels. All of these elements can contribute to the overall flavor profile and mouthfeel of the beer.

How would pure calcium taste like?

Pure calcium is actually a soft, silvery-white metal that would not have a taste on its own. However, when it is dissolved in water, it forms calcium ions, which can contribute to the overall hardness and alkalinity of the water. This can influence the taste and mouthfeel of the beer, as well as play a role in the brewing process.

Influence on beer taste

Calcium levels in brewing water can have a significant impact on the taste and quality of the beer. High calcium levels can lead to a smoother, more rounded flavor profile, while low levels can result in a sharper, more acidic taste. Additionally, calcium helps to promote enzyme activity, improve yeast health, and encourage precipitation of proteins and tannins, which can contribute to a clearer, more stable beer.

A few examples of calcium levels in brewing water

Different water sources naturally have varying levels of calcium. For instance, hard water sources, such as those found in limestone-rich areas, typically have higher calcium levels. In contrast, soft water sources, such as rainwater or water from glacial melt, have lower calcium levels.

Some examples of brewing water with varying calcium levels include:

  • Burton-on-Trent, UK: Known for its high calcium levels (around 270 ppm), this water is perfect for brewing hop-forward beers like India Pale Ales.
  • Pilsen, Czech Republic: With low calcium levels (around 10 ppm), this soft water is ideal for brewing delicate, pale lagers like Pilsners.


In conclusion, calcium plays a vital role in determining the taste and quality of beer. Understanding the calcium levels in your brewing water can help you make informed decisions when crafting your own beer recipes or selecting the right water source for your brewery. So next time you take a sip of your favorite brew, remember the crucial role calcium plays in creating that perfect taste. And for more information on brewing water and other important aspects of the brewing process, check out our other articles about brewing water!

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