Influence of Albanian Spring Water Mineral Composition on Fermentation Performance and Physicochemical Characteristics of Pale Ale Beer

Water composition is a key factor influencing brewing performance and beer quality due to its impact on mash chemistry, fermentation kinetics, and fermentation-derived metabolites. This study evaluated the effect of four Albanian spring waters (Bogova, Germenji, Selita, and Lajthiza), each with distinct mineral compositions, on the fermentation behaviour and physicochemical characteristics of Pale Ale beer produced under standardised brewing conditions. All beers were brewed using the same malt formulation, hopping regime, yeast strain, and fermentation parameters, with water source as the sole experimental variable. The produced worts showed only moderate differences in pH, colour, extract, free amino nitrogen (FAN), bitterness, and density, whereas alcoholic fermentation proceeded efficiently in all treatments and was completed within seven days. Final alcohol contents ranged from 5.56 to 5.70% v/v, confirming comparable fermentation performance among treatments. More pronounced differences were observed in acidity-related parameters and fermentation-derived compounds. Volatile acidity ranged from 0.19 to 0.93 g/L, with the highest values in beers produced with Selita and Lajthiza waters. Glycerol concentrations varied from 0.88 to 1.24 g/L, with Germenji beer showing the highest value, whereas acetaldehyde ranged from 3.16 to 6.04 mg/L, with the lowest concentration in Germenji beer. Pearson correlation analysis and exploratory principal component analysis (PCA) identified associations between water mineralisation and selected physicochemical and fermentation-derived beer parameters. Calcium, magnesium, conductivity, and hardness were positively associated with glycerol concentration, whereas bicarbonate concentration was associated with beer pH and acidity-related parameters. The first two principal components explained 87.7% of the total variance. Overall, the results indicate that Albanian spring waters are suitable for Pale Ale production and show that differences in water mineral composition were associated with variations in the physicochemical and fermentation-derived characteristics of the final beers. These findings highlight that brewing water should not be regarded as a neutral processing medium but rather as an important technological factor associated with differences in the physicochemical characteristics of beer, while supporting the valorisation of Albanian spring waters for geographically distinctive craft brewing applications.