Water for beer production must always meet the requirements for drinking water (the content of heavy metals, pesticides etc. must comply with the norm). This is almost always guaranteed in European urban networks.
Water for beer production must be clear and free of smells, odors and germs.
In addition, soft water is recommended. In this respect (as well as in view of some other indicators) the norm for brewing water is stricter than that for drinking water (see the chart below).
Chart: Recommended water indicators for production of Czech beer styles
| Indicator | Unit | Value |
| pH | 7.0 – 8.0 | |
| Calcium | [mg/l] | min. 60 |
| Magnesium | [mg/l] | max. 15 |
| Total hardness | [mmol/l] | 0.9 – 1.3 |
| Total hardness | [mg/l] | 90.0 – 130.0 |
| Total hardness | [German °] | 5.0 – 7.3 |
| Evaporation residue | [mg/l] | 50 – 100 |
| Bicarbonates | [mg/l] | max. 50 |
| Free chlorine | [mg/l] | max. 0.3 |
| Chlorides | [mg/l] | max. 50 |
| Sulphates | [mg/l] | max. 100 |
| Iron | [mg/l] | max. 0.2 |
Edited by Helen
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