What effect does sodium have at levels of 70-150 ppm in brewing?

Sodium in brewing, particularly at levels ranging from 70 to 150 ppm, plays a significant role in enhancing the overall flavor profile of the beer. Within this concentration range, sodium tends to round out flavors and accentuate malt sweetness, contributing to a smoother mouthfeel and a more balanced taste. This effect can be particularly beneficial in beers where malt complexity and sweetness are desired, such as in certain styles of lagers or ales.

In contrast, the other potential effects of sodium, such as enhancing hop bitterness or creating a dry finish, are not typically associated with these levels of sodium. Hop bitterness often relies on alpha acids rather than sodium for its characteristics. At excessive levels, sodium could contribute an undesirable saline taste, yet the specified range is more about promoting a harmonious balance rather than introducing bitterness or dryness. Thus, the moderation of sodium supports a more rounded and pleasant flavor, making it an important consideration in the brewing process.