Sulfur, Sulfate, and Sulfites in Beer
Beer is an amazingly complex beverage made from more than 3,000 different compounds, all floating in water. Among them, there is sodium, magnesium, calcium, and several sulfur-based compounds. Let’s talk about sulfates and sulfites in beer in this article and explain everything you need to know.
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All beers have sulfur, in one way or another, and in different amounts. Sulfur is only present in chemical compounds known as sulfites and sulfates.
Quick fact #1 – Ever had a headache after drinking too much beer or too much wine? People often say it’s because of the sulfites – and yes, beer has sulfites and sulfates!
Sulfites and Sulfates in Beer
Sulfur compounds, particularly sulfur dioxide, have been used by brewers for centuries as the most important factor in delaying flavor staling but also in prolonging beer’s shelf life. Brewers often added sulfur compounds to make beer more fresh, crisp, and tasty.
However, this practice is banned in many areas, as sulfites and sulfur dioxide are considered allergens. Because of this, they are deemed unsafe for human consumption. Many countries, like the United States, have imposed maximum legal levels of sulfur-based compounds for brewers.
Both sulfites and sulfates are chemical compounds in foods produced during the fermentation process (dairy products and alcohol are perfect examples of foods and beverages produced via fermentation). Sulfur occurs naturally in numerous compounds – for instance, the sulfur used on matches is called sulfide.
Quick fact #2 – Sulfites have been added to foods and beverages for centuries. They were used as bleaching agents, oxygen scavengers, antimicrobial agents, and enzyme inhibitors. Basically, they are very important to keep food and beverages fresh and extend their shelf life.
Sulfates and Sulfites in Beer – Know the Difference
Sulfur occurs naturally in numerous compounds – for instance, the sulfur used on matches is called sulfide. But let’s return to sulfates and sulfites in beer – what is the difference between these two compounds? Simply put, sulfates have four oxygen atoms, while sulfites have three oxygen atoms.
What Are Sulfites?
Sulfites are compounds that contain one sulfur atom and three oxygen atoms SO3²
Sulfites are natural compounds in all foods and beverages produced during the fermentation process (wine, cheese, yogurt, and so on). Sulfites were used as food preservatives for centuries – according to some sources, the compound was used as early as 1664. By the 1800s, sulfites were approved as food additives in the United States. Sulfites were widespread, and because of their long history as additives in food production, they were considered safe. However, recent studies show that a small part of the population is allergic to sulfites, with symptoms ranging from cardiovascular, dermatological, gastrointestinal, and pulmonary issues (nausea, headaches, and vomiting),
Brewers can produce beer with a sulfite content of well below 10 mg per liter. If the concentration of sulfites is above 10 mg per liter, a special statement, “Contains sulfites” is mandatory on foods and beverages in the United States. Similar rules are imposed in other countries.
Quick fact #3 – Naturally occurring sulfites are progressively lost when the beer gets warm. Store the beer at lower temperatures to stop the loss of sulfites, which makes it taste better. Naturally occurring sulfites keep beer fresh!
How much sulfite is in beer?
Beer has very low levels of sulfite, typically around 5 ppm. On the other hand, wine, another beverage made during a fermentation process, has 10 ppm (organic wines) to 350 ppm (common commercial wines). Minute amounts of sulfite can get into your beer through the hops. Farmers sometimes spray their crops with elemental sulfur or by burning rock sulfur to prevent the growth of bacteria and mold. However, more than 90 percent of this sulfur is removed during the boiling process. Go for less hoppy ale – the risk of headaches will be lower!
Sulfitic beers are very rare in the United States because of the strict legislation (as mentioned above, beers with sulfite levels above 10 ppm must be labeled). However, in England, sulfites are sometimes added to beer (below 40 ppm for cask ales). Sulfitic alcoholic beverages include wine and ciders (particularly hard ciders).
Many common food additives contain sulfites, such as caustic sulfite caramel, sulfite ammonia caramel, sodium sulfite, sodium bisulfite, calcium sulfite, and potassium sulfite.
Quick fact #4 – Beer has a relatively low pH level (4.0, while water has a pH level of 7.0), which prevents spoilage. Because of this, sulfites are almost never added to beer.
What Are Sulfates?
Sulfates are compounds with one sulfur atom and four oxygen atoms SO₄².
They are salts of sulfuric acid and are common in nature, particularly in underground water.
Sulfates are naturally occurring compounds in brewing water. Depending on the area where the water is extracted, the sulfate concentration can vary a lot. Water used for Pilsen beers has almost no sulfates (4 ppm), British bitters hover around 40 ppm, while Burton-on-Trent brews go up to 800 ppm.
Sulfates typically do not affect the taste of beer if the level is under 150 ppm. Over this level, the beer becomes noticeably drier and will taste more minerally, almost unpleasant, as the quality of the bitter is reduced. Many brewers avoid sulfate levels of over 500 ppm, as it ruins the delicate hop aroma.
Quick fact #5 – Sulphites are present in soft drinks, beer, wine, processed meats, sauerkraut, pickled foods, molasses, dairy, and dried fruit.
Quick fact #6 – Use Epsom salts (magnesium sulfate) if you want to increase sulfate without increasing calcium.
How Long Until Sulfites Leave Your Body?
The time it takes for sulfites to leave your system can vary depending on individual factors and the amount consumed.
For most people, sulfites are rapidly metabolized and excreted from the body. Typically, within a few hours to a day after consumption, the sulfites will have been eliminated from your system. However, if you have a sulfite sensitivity or allergy, it may take longer for your body to clear them, and the symptoms may persist for longer.
If you suspect that you have a sulfite sensitivity or have experienced adverse reactions after consuming sulfite-containing foods or beverages, it’s essential to consult a healthcare professional.
I am a young architect with a passion that goes beyond blueprints… it’s beer! undertherosebrewing.com is more than just a blog, it’s a manifestation of my lifelong dream to explore, read, and learn everything about beer. Join the blog on this unfiltered and genuine adventure into the heart of beer culture. Cheers!
