Water in the brewery – a blessing or a curse?
Water quality | Dipole H2O is much more than ‘just’ water – even if we don’t always think of it as such in day-to-day operation. For the brewer, water can be an ingredient (with very specific requirements), a finished product, a cleaning agent, an operating material, a source of energy, a coolant, a waste material, a lubricant, a solvent, a neutralisation medium, a test medium, a rinsing solution – and a whole lot more. In this article, Lars Peuker describes various experiences with microbiological hazards and defence strategies in relation to water.
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