Beer production requires four main high quality raw materials: malt, hops, yeast and water, which is more commonly referred to as 'liquor' in the brewing industry, and all of these ingredients have a direct impact on the character and quality of the beer produced. This is especially true of water, as its chemical composition, i.e. the quantity and variety of dissolved minerals in the water supply, can considerably influence the taste and appearance of the beer. Due to the global nature of the industry, many key brands are produced locally to improve the speed of distribution and reduce costs. In such a competitive marketplace, where global brand values are crucial, it is critical that the quality and taste of beer, regardless of where it is produced, remains consistent. Potable (mains) water typically contains elements that can cause beer spoilage, such as chlorine, bacteria and wild yeasts; although not harmful in drinking water, these can adversely affect the taste and appearance of beer. For example, sulphates can enhance the bitterness of beer while chlorides can increase sweetness. In addition, although traditional beers may still make use of wild yeasts, many brewers prefer to control the yeast culture, enabling them to guarantee consistent product quality.
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