As with drinking water, the water used in the production of beer and non-alcoholic beverages must exhibit a neutral odor and flavor.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A qualitative check is carried out by first filling an odorless bottle with the water sample, sealing the bottle and then agitating the sample through shaking. For a quantitative determination, if water exhibits an odor, the sensory threshold of the odor in the water is determined. To do so, the water is diluted with odor-free water to such an extent that the odor is barely perceptible (by a minimum of three individuals). One defines the odor threshold value as the ratio of the total volume (odorous water + odor-free water) to the volume of the water sample contained in the mixture. The taste test must always be carried out after the odor test since the sensation of odor is influenced by the sense of taste.