Sodium in Brewing Water; Short Burst Hot Break- Fast reads. Big flavor.

Sodium in Brewing Water

Sodium can play an important role in beer flavor and mouthfeel. In moderate amounts, it enhances body and rounds out sweetness, helping certain styles feel smoother on the palate. But too much sodium quickly becomes unpleasant, giving the beer a salty or brackish taste that overwhelms malt and hop balance. Brewers typically aim for 10–70 ppm sodium, while keeping levels below 100 ppm to avoid harshness.

If you need to boost sodium in your brewing water, the best tool is canning salt — pure sodium chloride without iodine or anti-caking agents that could cause haze or off flavors. A small addition of canning salt can adjust both sodium and chloride levels, often complementing malt character in malt-forward beers. On the flip side, if your tap water is already high in sodium, diluting with reverse osmosis or distilled water is the safest way to bring it back into range. Using the right salt in the right amount ensures your beer gains fullness without drifting into salty territory.

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