{"id":1278976,"date":"2026-02-16T11:11:20","date_gmt":"2026-02-16T11:11:20","guid":{"rendered":"https:\/\/www.hopstore.fr\/adjust-the-water-to-make-an-organic-neipa\/"},"modified":"2026-07-29T16:09:42","modified_gmt":"2026-07-29T16:09:42","slug":"adjust-the-water-to-make-an-organic-neipa","status":"publish","type":"page","link":"https:\/\/www.hopstore.fr\/en\/adjust-the-water-to-make-an-organic-neipa\/","title":{"rendered":"Adjust the water to make an organic NEIPA"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]<\/p>\n

How to correct the brewing water to make an organic NEIPA?<\/h1>\n

Adding minerals to correct brewing water in organic beer<\/strong> is a delicate matter because regulations consider water not to be an agricultural ingredient. However, specific rules apply to the substances you can use. <\/p>\n

In France, European regulation (EU) 2018\/848<\/strong> and its secondary acts (notably 2021\/1165<\/strong><\/a> ) are authoritative, sometimes with strict interpretations by the INAO<\/strong> .<\/p>\n

<\/strong><\/p>\n

Some permitted minerals (subject to conditions)<\/strong><\/p>\n

Organic farming restricts salts to specific uses in processing the plant product<\/strong> (malt) and not simply for “treating water” upstream.<\/p>\n

Here is a non-exhaustive list.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Mineral<\/strong><\/td>\nOrganic status<\/strong><\/td>\nCondition \/ Role accepted<\/strong><\/td>\n<\/tr>\n<\/thead>\n
Calcium Chloride<\/strong><\/td>\nAllowed<\/strong><\/td>\nMust be justified as a coagulation agent (clarification aid).<\/td>\n<\/tr>\n
Calcium Sulfate<\/strong> (Gypsum)<\/td>\nAllowed<\/strong><\/td>\nOften tolerated for pH regulation and yeast health and as a coagulation agent.<\/td>\n<\/tr>\n
Calcium carbonate<\/strong><\/td>\nAllowed<\/strong><\/td>\nAccepted as a technological aid for plant products.<\/td>\n<\/tr>\n
Lactic acid<\/strong><\/td>\nAllowed<\/strong><\/td>\nWidely used to lower the pH of the mash (of vegetable origin).<\/td>\n<\/tr>\n
Sodium Chloride<\/strong> (Salt)<\/td>\nAllowed<\/strong><\/td>\nAs long as it is certified as compliant with organic salt regulations.<\/td>\n<\/tr>\n
Sodium Carbonate<\/strong><\/td>\nAllowed<\/strong><\/td>\nTo increase the pH and thus facilitate the work of the enzymes<\/td>\n<\/tr>\n
Phosphoric Acid<\/strong><\/td>\nAllowed<\/strong><\/td>\nFor regulating the pH of water but prohibited for acidifying must.<\/td>\n<\/tr>\n
Sulfuric acid<\/strong><\/td>\nAllowed<\/strong><\/td>\nFor regulating the pH of water but prohibited for acidifying must.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

You can find the complete list here.<\/a><\/p>\n

Summary of ionic roles:<\/p>\n\n\n\n\n\n\n\n\n\n
Ion<\/strong><\/td>\nSymbol<\/strong><\/td>\nMain role<\/strong><\/td>\n<\/tr>\n<\/thead>\n
Calcium<\/b><\/span><\/td>\nCa2+<\/span><\/span><\/td>\nLowers pH, protects enzymes, aids yeast sedimentation.<\/span><\/td>\n<\/tr>\n
Magnesium<\/b><\/span><\/td>\nMg2+<\/span><\/span><\/td>\nYeast nutrient (in small doses), accentuates bitterness.<\/span><\/td>\n<\/tr>\n
Chloride<\/b><\/span><\/td>\nCl-<\/span><\/span><\/td>\nAccentuates the roundness, the malty side and the sweet sensation (Crucial for NEIPA).<\/span><\/td>\n<\/tr>\n
Sulfate<\/b><\/span><\/td>\nSO42-<\/span><\/span><\/td>\nIt accentuates the sharpness of the bitterness and the dryness.<\/span><\/td>\n<\/tr>\n
Bicarbonate<\/b><\/span><\/td>\nHCO3-<\/span><\/span><\/td>\nIncreases alkalinity (prevents pH from falling).<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

The position of the INAO (French specificity)<\/strong><\/p>\n

The INAO (National Institute of Origin and Quality) has recently clarified its position: the added substances must not be used to “mineralize the water” (as would be done for bottled water) but must have a direct technological role<\/strong> on the raw material (the must).<\/p>\n

Example for your declarations:<\/strong> If you use calcium chloride, do not declare it as “water treatment” but as “protein coagulation aid” in your certification file. The same applies to sulfuric acid and calcium sulfate, which cannot be used for water treatment. <\/p>\n

The case of Calcium Chloride<\/h2>\n

It is the ideal candidate for mineralization in organic farming.<\/p>\n

In implementing regulation (EU) 2021\/1165<\/strong> (which lists the products authorized for the Bio regulation 2018\/848), calcium chloride is explicitly listed under the code E 509<\/strong> .<\/p>\n

    \n
  • Use:<\/strong> It is authorized as an additive for the processing of foodstuffs of plant origin.<\/li>\n
  • Function:<\/strong> In brewing, it is recognized for its essential technical role in protein coagulation and ionic balance.<\/li>\n<\/ul>\n

    The perfect salt for a NEIPA <\/strong><\/p>\n

      \n
    • Roundness in the mouth:<\/strong> It is the Chloride (Cl) ion that gives this sensation of “smoothness”, body and sweetness typical of NEIPAs.<\/li>\n
    • Enzymatic efficiency:<\/strong> Calcium (Ca2+) helps to protect alpha-amylase during mashing, ensuring a good sugar yield.<\/li>\n
    • Clarification (cold):<\/strong> Although NEIPA is cloudy, the calcium helps to precipitate unwanted proteins during boiling (the “hot break”), resulting in a more stable and less “mudy” cloudiness afterwards.<\/li>\n<\/ul>\n

      <\/strong><\/p>\n

      Some precautions for organic certification<\/strong><\/h3>\n

      Even if the product is authorized, the auditor will check two things during your annual inspection:<\/p>\n

        \n
      1. Food grade purity:<\/strong> You must buy “food grade” calcium chloride (often marked FCC or E509) and not technical grade chloride (used for roads or industry).<\/li>\n
      2. Supplier certificate:<\/strong> You must have in your binder a technical data sheet from the supplier specifying that the product is non-GMO, non-ionized<\/strong> and, ideally, that it is usable in organic farming<\/strong> .<\/li>\n<\/ol>\n

         <\/p>\n

        The case of Sodium Carbonate<\/h2>\n

        The use of sodium carbonate<\/strong> (Na2CO3), also called washing soda (not to be confused with caustic soda), is quite rare and specific in brewing. Unlike calcium chloride, which is a standard, sodium carbonate is used to address very specific problems. <\/p>\n

        Here are its main advantages and disadvantages:<\/p>\n

          \n
        • Increasing residual alkalinity (pH):<\/strong> This is its main purpose. If you are brewing a beer with a lot of very dark malts<\/strong> (Stout, Porter, Black) and your base water is very soft (low in calcium), the pH of your mash (the water + grain mixture) may drop too low due to the natural acidity of the roasted grains. <\/li>\n<\/ul>\n
            \n
          • \n
              \n
            • The benefit:<\/strong> Sodium carbonate acts as a buffer to raise the pH, thus ensuring better sugar extraction and preventing a beer that is too acidic or “sharp” in the mouth.<\/li>\n<\/ul>\n<\/li>\n
            • Adding Sodium (Na+) for taste:<\/strong> Sodium, in small doses, acts as a taste enhancer<\/strong> , much like table salt.<\/li>\n<\/ul>\n
                \n
              • \n
                  \n
                • The benefit:<\/strong> It can add roundness, body, and highlight the malty\/sweet side of the beer. This is sometimes sought after for certain historical styles. <\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

                  <\/strong><\/p>\n

                  Why is it often neglected in favor of Sodium Bicarbonate (NaHCO3)?<\/strong><\/h3>\n

                  Although sodium carbonate works, most brewers prefer to use baking soda<\/strong> (Vichy salt) for several reasons: <\/p>\n

                    \n
                  • Strength:<\/strong> Sodium carbonate (Na2CO3) is much more powerful and alkaline. It is therefore easier to “overdose” and end up with a pH that is too high, which extracts unpleasant tannins from the grain’s outer layer (astringent, dry straw taste). <\/li>\n
                  • Solubility:<\/strong> Bicarbonate dissolves more easily and its dosage is more precise for small volumes.<\/li>\n<\/ul>\n

                    <\/strong><\/p>\n

                    Important points to consider:<\/strong><\/p>\n

                      \n
                    • The “soapy” taste:<\/strong> If you have too heavy a hand on the sodium (above 100-150 mg\/L), the beer can take on a metallic or, worse, soapy taste.<\/li>\n
                    • The risk of astringency:<\/strong> A pH that is too high during mashing (above 5.6) promotes the extraction of polyphenols (tannins) from the grain, which gives a sensation of a rough tongue.<\/li>\n
                    • BIO compatibility:<\/strong> As with calcium chloride, check food purity and supplier certification.<\/li>\n<\/ul>\n

                      <\/strong><\/p>\n

                      The case of sulfuric acid<\/h2>\n

                      In brewing, it is useful for correcting the pH of brewing water but not compliant in organic farming for this use… Yet, it is included in the list of authorized processing aids in section A2 of the European regulation. <\/p>\n

                      It is often used in breweries for specific styles.<\/p>\n

                        \n
                      • Impact on taste<\/strong> : It introduces sulfates. Sulfates have the particularity of highlighting the bitterness of hops, making it drier, more vibrant and more “sharp”. <\/li>\n
                      • Advantages:<\/strong> Very powerful and economical. Ideal for heavily hopped beers where a strong bitterness is desired. <\/li>\n
                      • Disadvantages:<\/strong> Too much can impart an unpleasant, mineral, or medicinal bitterness. It is highly corrosive and therefore dangerous to handle. <\/li>\n<\/ul>\n

                         <\/p>\n

                        The case of Phosphoric Acid<\/h2>\n

                        This is the most commonly used acid by craft brewers, especially for pale ales and IPAs.<\/p>\n

                          \n
                        • Impact on taste:<\/strong> It is considered neutral<\/strong> . At normal doses, the phosphates it releases do not alter the taste of beer, as malt already naturally contains a lot of phosphates.\n
                            \n
                          • Advantages:<\/strong> Very safe for the aromatic profile. Provides phosphates that can serve as nutrients for yeasts. <\/li>\n<\/ul>\n<\/li>\n
                          • Disadvantages:<\/strong> Less “powerful” than sulfuric acid, a slightly larger quantity is needed to lower the pH by the same value.<\/li>\n<\/ul>\n

                            Is it permitted in organic farming?<\/strong><\/h3>\n

                            YES, but as a cleaning assistant\u2026<\/p>\n

                            It is not<\/strong> listed as an authorized additive for the processing of foodstuffs of plant origin (Annex V).<\/p>\n

                            If the certifying body considers that you are using it to correct the pH of the brewing water<\/strong> (before mashing), it may consider it a water treatment (raw material) and not an additive in the beer. Therefore, it is prohibited. <\/p>\n

                            The organic alternative: Lactic acid (E270) <\/strong><\/h3>\n
                              \n
                            • Status:<\/strong> It is explicitly permitted in organic farming as an additive and auxiliary.<\/li>\n<\/ul>\n
                                \n
                              • Advantages:<\/strong> Very effective, it brings a slight roundness that goes very well with malty styles or NEIPAs.<\/li>\n
                              • Drawback:<\/strong> At very high doses, it can impart a slight “dairy” touch, but at normal pH correction doses, it is undetectable.<\/li>\n<\/ul>\n

                                Playing on the sour malt<\/strong><\/h3>\n

                                To be unassailable, you can use sour malt<\/strong> . This is barley malt that has undergone natural lactic fermentation. <\/p>\n

                                  \n
                                • This is the traditional German method.<\/li>\n
                                • By replacing 1 to 5% of your recipe with acid malt, you lower your pH naturally without any chemical additions.<\/li>\n<\/ul>\n

                                   <\/p>\n

                                  The case of Magnesium Sulfate<\/h2>\n

                                  Magnesium sulfate, or Epsom salt, is a “dual-action” tool for the brewer. Its value lies in the simultaneous supply of two ions that play very different roles: Magnesium<\/strong> and Sulfate<\/strong> . <\/p>\n

                                  Here are the three main advantages of using it:<\/p>\n

                                    \n
                                  • Yeast health and performance:<\/strong> This is the metabolic interest. Magnesium is an essential cofactor for more than 300 enzymes in yeast.\n
                                      \n
                                    • Vitality:<\/strong> It helps yeast to convert sugars into alcohol more efficiently and cleanly.<\/li>\n
                                    • Flocculation:<\/strong> A good magnesium level promotes better sedimentation of the yeast at the end of fermentation, which helps to clarify the beer.<\/li>\n
                                    • Stress resistance:<\/strong> It helps yeast cells withstand rising osmotic pressure and alcohol levels.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
                                        \n
                                      • Adjusting the aromatic profile:<\/strong> This is what enhances the taste. Magnesium sulfate is used to increase the sulfate concentration without causing a dramatic increase in calcium levels (as would happen if only calcium sulfate were used).\n
                                          \n
                                        • Hop sharpness:<\/strong> Sulfates accentuate the perception of bitterness. They make it more intense, drier, and more persistent. <\/li>\n
                                        • Dryness:<\/strong> They reduce the sensation of malty roundness, which is ideal for styles like West Coast IPAs<\/strong> or classic Pale Ales<\/strong> where a very clean finish is desired.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
                                            \n
                                          • The balance of the Chlorides\/Sulfates ratio:<\/strong> In brewing, we play on the balance between the “silky\/malty” (brought by chlorides) and the “dry\/bittering” (brought by sulfates).\n
                                              \n
                                            • Using magnesium sulfate allows the brewer to precisely control this ratio. If you want a bitter beer but your calcium level is already at its maximum (above 150-200 mg\/L, calcium can become problematic), magnesium sulfate is the perfect alternative for adding sulfate “cleanly”. <\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

                                              Is it permitted in organic farming?<\/strong><\/h3>\n

                                              Magnesium sulfate<\/strong> is not listed in Annex V of Regulation 2021\/1165 for the processing of plant products.<\/p>\n

                                              Alternatives for a NEIPA<\/strong><\/p>\n

                                              Since you cannot use magnesium sulfate, here’s how to achieve the same result while remaining compliant with regulations:<\/p>\n

                                                \n
                                              • For yeast health (Magnesium):<\/strong> Barley and wheat malt (especially if organic and minimally processed) naturally contains enough magnesium to meet yeast needs.<\/li>\n
                                              • For the flavour profile (Sulfate):<\/strong> If you really want to accentuate the “dry” side or highlight the hops, use Calcium Sulfate<\/strong> (Gypsum \/ E516), which is permitted<\/strong> under certain conditions.<\/li>\n
                                              • For the “Juicy” (Chloride) effect:<\/strong> Use Calcium Chloride<\/strong> (E509), which is permitted and essential for this style.<\/li>\n<\/ul>\n

                                                We have attempted here to synthesize current knowledge on the subject. We are not experts in organic chemistry, and this article is not intended to replace scientific work carried out by experts in the field. <\/p>\n

                                                If in doubt, you can consult your certification body. As there are still grey areas left to the auditor’s discretion, and it is they who make the final decision, it is best to have their approval. [\/vc_column_text][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”]<\/p>\n

                                                BIBLIOGRAPHY \/ Useful references:<\/h2>\n

                                                Reference works:<\/p>\n

                                                -Water: A Comprehensive Guide for Brewers (John Palmer & Colin Kaminski)
                                                \n [Publisher Link (Brewers Publications)](https:\/\/www.brewerspublications.com\/products\/water-a-comprehensive-guide-for-brewers)<\/p>\n

                                                -Technology Brewing and Malting (Wolfgang Kunze)
                                                \n [Link to VLB Berlin (Publisher)](https:\/\/www.google.com\/search?q=https:\/\/www.vlb-berlin.org\/en\/kunze)<\/p>\n

                                                -BJCP Style Guidelines 2021 (Hazy IPA \/ NEIPA)
                                                \n [Direct link to style 21C. Hazy IPA](https:\/\/www.bjcp.org\/style\/2021\/21\/21C\/hazy-ipa\/)
                                                \n [Link to full PDF (2021 Edition)](https:\/\/www.bjcp.org\/wp-content\/uploads\/2025\/02\/2021_Guidelines_Beer_1.25.pdf)<\/p>\n

                                                -Brewing: Science and Practice (Briggs, Boulton, Brookes & Stevens)
                                                \n [Elsevier \/ ScienceDirect link](https:\/\/shop.elsevier.com\/books\/brewing\/briggs\/978-1-85573-490-6)
                                                \n [Google Books preview](https:\/\/books.google.com\/books\/about\/Brewing.html?id=zV9bpyykNtMC)<\/p>\n

                                                -Handbook of Brewing, 2nd Ed. (Fergus Priest & Graham Stewart)
                                                \n [Link to full PDF (Open Archive)](https:\/\/ttngmai.files.wordpress.com\/2013\/10\/handbook-brewing.pdf)
                                                \n The chapter on water (Water) written by DG Taylor begins on page 141 of the document. <\/p>\n

                                                Articles and periodicals<\/p>\n

                                                -Technical Quarterly – Master Brewers Association of the Americas (MBAA)
                                                \n [Link to the TQ archive](https:\/\/www.google.com\/search?q=https:\/\/www.mbaa.com\/publications\/tq\/tqPastIssues\/Pages\/default.aspx)<\/p>\n

                                                Online tools:
                                                \n -Bru’n Water (Martin Brungard) This is probably the most accurate and comprehensive tool used by experienced brewers. The site also contains a “Water Knowledge” section which is a veritable encyclopedia.
                                                \n Link: https:\/\/www.brunwater.com\/
                                                \n -EZ Water Calculator A simpler and more visual alternative in the form of an Excel file, ideal for quickly understanding the impact of adding salts on the pH of your mash.
                                                \n Link: http:\/\/www.ezwatercalculator.com\/
                                                \n -My brewing water: This is the leading French-language tool, developed by a member of the BrassageAmateur community. It is particularly useful because it often allows you to directly retrieve water analyses from your municipality in France.
                                                \n Link: https:\/\/www.moneaudebrassage.fr\/ <\/p>\n

                                                Forums:
                                                \n -AmateurBrewing.com
                                                \n Key discussion: “My water for a NEIPA”: https:\/\/www.brassageamateur.com\/forum\/viewtopic.php?t=36775
                                                \n Thread on the “Sulfate\/Chloride Ratio”: https:\/\/www.brassageamateur.com\/forum\/viewtopic.php?t=33632
                                                \n -HomeBrewTalk
                                                \n \u201cBrewing Science\u201d section: https:\/\/www.google.com\/search?q=https:\/\/www.homebrewtalk.com\/forums\/brewing-science.128\/
                                                \n -Reddit \u2013
                                                \n Discussion: “Water treatment advice for Hazy IPA”: https:\/\/www.reddit.com\/r\/Homebrewing\/comments\/g4qdxk\/water_profile_advice_for_neipa\/
                                                \n -The Modern Brewhouse: https:\/\/themodernbrewhouse.com\/forum\/[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

                                                [vc_row][vc_column][vc_column_text css=”” woodmart_inline=”no” text_larger=”no”] How to correct the brewing water to make an organic NEIPA? 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