In order to control the quality of beer and raw materials for production of
beer in Belgrade Beer Industry (BIP), water is analyzed (city, technological
and demineralized water). Measurements of pH values indicated the increased
pH values in the sample of tehnological water, which had no impact on wort
hopping, since the tested samples of wort, young beer and final product had a
pH value within the expected range. After processing city water, a sample of
tehnological water was found with increased carbonate hardness, which is
caused by the increased content of sodium hydrogen carbonate. Analysing the
titration alkalinity, titration acidity and buffering power, it was found
that the alkalinity was decreasing which is in accordance with the
determination of pH values of wort and beer samples (young beer and final
product). Analyzing the content of anions and cations in the examined water
samples, it has been shown that the concentration of these examinated anions
(Cl-, NO3 -, SO4 2- and PO4 3-) and cations (NH4 +, Na+, K+, Ca2+, Mg2+) are
within the limits prescribed by the Regulations on hygienic safety of
drinking water, and thus by the Regulations of quality and other requirements
for beer. The contents of anions in wort and beer samples (young beer and
final product) were determined by ion chromatography method. The contents of
sulphate and nitrate ions were within the recommended limits. The
concentration of chloride ions was above 150 mg/dm3, which may have an impact
on the sensory properties of beer, while changes in the content of phosphate
ions were insignificant. [Projekat Ministarstva nauke Republike Srbije, br.
III 43009]