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 yeast metabolism. 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 beer worts showed only moderate differences in pH, colour, extract, and density, while alcoholic fermentation proceeded efficiently in all treatments and was completed within seven days. The final beers exhibited alcohol contents within the expected range for Pale Ale beers, while more pronounced differences were observed in acidity-related parameters and secondary metabolites. In particular, volatile acidity, glycerol, acetaldehyde, and organic acid concentrations varied significantly among treatments. Beers produced with Selita and Lajthiza waters showed higher volatile acidity and acetaldehyde levels, whereas Germenji water promoted increased glycerol production and lower acetaldehyde concentration. Correlation analysis and principal component analysis confirmed significant associations between brewing water mineralisation and fermentation-derived compounds. Calcium, magnesium, conductivity, and hardness were positively associated with glycerol production, while bicarbonate concentration influenced final beer pH and acidity development. Overall, the results demonstrate that Albanian spring waters are suitable for Pale Ale production and confirm that water mineral composition significantly affects yeast metabolism and the chemical profile of the final beers. These findings highlight the importance of water chemistry as a technological factor in craft beer production and may contribute to the valorisation of Albanian spring waters for geographically distinctive brewing applications.