{"id":9347,"date":"2023-05-09T03:36:59","date_gmt":"2023-05-09T03:36:59","guid":{"rendered":"https:\/\/moreno.ibo.pe\/blog\/?p=9347"},"modified":"2026-03-31T15:43:30","modified_gmt":"2026-03-31T20:43:30","slug":"viii-jornada-peruano-brasilera-de-cirugia-plastica","status":"publish","type":"post","link":"https:\/\/foodtrol.com\/blog\/viii-jornada-peruano-brasilera-de-cirugia-plastica\/","title":{"rendered":"CUANDO \u201cALGO NO CUADRA\u201d, CASI SIEMPRE ES EL AGUA\u00a0–\u00a0LA IMPORTANCIA DEL AGUA EN LA ELABORACI\u00d3N DE CERVEZA\u00a0"},"content":{"rendered":"
Categor\u00eda: Producci\u00f3n<\/span><\/h6>\n

Introducci\u00f3n<\/strong><\/h1>\n

La cerveza es mayormente agua, pero lo importante no es solo \u201ccu\u00e1nta\u201d, sino qu\u00e9<\/span>\u00a0tipo de<\/span>\u00a0agua est\u00e1s usando. El agua impacta el macerado, el amargor, la sensaci\u00f3n en boca y hasta c\u00f3mo se expresa el l\u00fapulo. Brewers Association lo resume con una frase que se repite mucho en la industria: \u201c<\/span>La cerveza<\/span>\u00a0<\/span>es<\/span>\u00a090%\u00a0<\/span>agua<\/span>\u201d.\u00a0<\/span>\u00a0<\/span>Y ojo con un mito t\u00edpico: \u201csi el agua sabe bien, sirve para hacer cerveza\u201d. La American Homebrewers Association explica que esa idea no siempre se cumple: incluso agua potable puede no ser adecuada si su qu\u00edmica no acompa\u00f1a el estilo.<\/span><\/p>\n

1) El agua no es un ingrediente pasivo<\/span><\/b>\u00a0<\/span><\/p>\n

Siguiendo la analog\u00eda de una foto de un blog anterior.\u00a0En\u00a0la elaboraci\u00f3n\u00a0cerveza, el agua funciona como el \u201cmarco\u201d de una foto. Si el marco es incorrecto, por m\u00e1s linda que sea la foto (malta, l\u00fapulo, levadura), se ve rara.<\/span>\u00a0<\/span><\/p>\n

Lo que m\u00e1s suele mover la aguja\u00a0del agua:<\/span>\u00a0<\/span><\/p>\n

    \n
  • pH del macerado<\/span><\/b>\u00a0(enzimas trabajando bien vs mosto \u201cduro\u201d o \u00e1spero).<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
      \n
    • Alcalinidad (bicarbonatos)<\/span><\/b>\u00a0(puede \u201cpelearse\u201d con estilos claros y lupulados).<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
        \n
      • Sulfato vs cloruro<\/span><\/b>\u00a0(sensaci\u00f3n: m\u00e1s seco\/afilado vs m\u00e1s redondo\/suave).<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
          \n
        • Calcio y magnesio<\/span><\/b>\u00a0(salud de fermentaci\u00f3n y estabilidad).<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

          2) El golpe silencioso: cloro y cloraminas<\/span><\/b>\u00a0<\/span><\/p>\n

          Si alguna vez percibiste aromas tipo curita\/pl\u00e1stico\/medicinal, a veces no es \u201ccontaminaci\u00f3n\u201d: puede ser\u00a0<\/span>clorofenol<\/span><\/b>, asociado a compuestos del agua (cloro\/cloramina) reaccionando con fenoles. La AHA tiene una gu\u00eda espec\u00edfica de este off-flavor y sus causas.\u00a0<\/span>\u00a0<\/span><\/p>\n

          Idea pr\u00e1ctica (sin complicarte):<\/span><\/b>\u00a0si usas agua de red, vale la pena conocer c\u00f3mo tu proveedor desinfecta (cloro vs cloramina) y tratarlo antes de elaborar.<\/span>\u00a0<\/span><\/p>\n

          3) Agua \u201cseg\u00fan el estilo\u201d: la mentalidad que m\u00e1s ayuda<\/span><\/b>\u00a0<\/span><\/p>\n

          No es que haya una sola agua \u201cperfecta\u201d. Hay aguas que\u00a0<\/span>favorecen<\/span><\/b>\u00a0ciertos estilos. Por eso, cuando una IPA sale \u00e1spera o una\u00a0Pilsen\u00a0se siente \u201cdura\u201d, muchas veces el ajuste no es m\u00e1s l\u00fapulo ni m\u00e1s malta: es\u00a0<\/span>Qu\u00edmica del agua<\/span><\/b>.<\/span>\u00a0<\/span><\/p>\n

          Un enfoque sencillo que recomiendo:<\/span>\u00a0<\/span><\/p>\n

            \n
          1. Consigue tu reporte de agua (municipal o an\u00e1lisis).<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
              \n
            1. Ajusta primero lo b\u00e1sico (pH\/alkalinidad\/relaci\u00f3n sulfato-cloruro).<\/span>\u00a0<\/span><\/li>\n<\/ol>\n
                \n
              1. Luego afina para el estilo.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

                CONCLUSI\u00d3N<\/span><\/b>\u00a0<\/span><\/p>\n

                Si quieres consistencia real (que tu cerveza salga \u201cigual de rica\u201d lote tras lote), el agua deja de ser un detalle y se vuelve un pilar. Para m\u00ed, el agua es donde m\u00e1s r\u00e1pido se gana calidad sin necesariamente gastar m\u00e1s en insumos: es mejorar el \u201cescenario\u201d donde todo lo dem\u00e1s act\u00faa.\u00a0<\/span>\u00a0<\/span><\/p>\n

                FUENTES – BIBLIOGRAF\u00cdA<\/span><\/b>\u00a0<\/span><\/p>\n

                  \n
                • Brewers Association. (s. f.).\u00a0<\/span>Water resource hub.<\/span><\/i>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                    \n
                  • American Homebrewers Association. (2015).\u00a0<\/span>Water Chemistry: Simple Adjustments for Great-Tasting Beer (Zymurgy).<\/span><\/i>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ul>\n
                      \n
                    • American Homebrewers Association. (2019).\u00a0<\/span>The Beer Off-Flavor Series: Chlorophenol.<\/span><\/i>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                      Categor\u00eda: Producci\u00f3n Introducci\u00f3n La cerveza es mayormente agua, pero lo importante no es solo \u201ccu\u00e1nta\u201d, sino qu\u00e9\u00a0tipo de\u00a0agua est\u00e1s usando. El agua impacta el macerado, el amargor, la sensaci\u00f3n en boca y hasta c\u00f3mo se expresa el l\u00fapulo. Brewers Association lo resume con una frase que se repite mucho en la industria: \u201cLa cerveza\u00a0es\u00a090%\u00a0agua\u201d.\u00a0\u00a0Y ojo […]<\/p>\n","protected":false},"author":3,"featured_media":9506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[8],"tags":[],"class_list":["post-9347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eventos"],"yoast_head":"\nCUANDO \u201cALGO NO CUADRA\u201d, CASI SIEMPRE ES EL AGUA\u00a0-\u00a0LA IMPORTANCIA DEL AGUA EN LA ELABORACI\u00d3N DE CERVEZA\u00a0 - Noticias y eventos | Foodtrol<\/title>\n<meta name=\"description\" content=\"El registrador de datos es un dispositivo aut\u00f3nomo, para registrar valores de medici\u00f3n de diferentes par\u00e1metros en tiempo real. 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