Which three minerals are considered essential to brewing?

The essential minerals for brewing play crucial roles in various processes, from enzyme activity to yeast health and overall beer stability. Among the choices, magnesium is especially important because it acts as a cofactor for many enzymes involved in fermentation and helps maintain yeast health. Phosphorus is vital since it contributes to the development of the brew's flavor and aroma, and it is also crucial for the yeast's metabolic processes. Zinc is critical for yeast health as well, supporting its fermentation activity and helping to prevent off-flavors.

While the other combinations include minerals that have some relevance to overall health or flavor, they don't specifically address the fundamental roles these particular minerals play in the brewing process. For example, while sodium can affect flavor and is essential for human health, it is not as critical in brewing as magnesium and phosphorus, which have more direct involvement with yeast and enzymatic activity during fermentation.