Application of Space-Time Cube Analysis to Brewing Water Resources: A Complementary Decision-Support Tool for...

Brewing water quality is a critical factor in maintaining beer consistency and flavor. Prior research has shown that variations in water chemistry can influence brewing outcomes, but gaps remain in understanding how spatial and temporal changes affect brewing practices. While established methods exist for chemical analysis of water, no prior work had resolved how spatiotemporal patterns might influence brewing decisions. This uncertainty motivated the need for a study that could track water composition trends over time and location. Existing knowledge focuses on static water analysis, but this paper's contribution lies in evaluating spatiotemporal dynamics. The Basque Country has been a region of interest for brewing, but no prior work had resolved how water composition fluctuates there. This gap in knowledge limited breweries' ability to anticipate quality risks. The study addresses this by analyzing six key brewing parameters over a five-year period. The findings aim to support breweries in managing water variability for consistent beer production.

The study aimed to assess how brewing water composition varies across space and time in the Basque Country. The specific problem addressed was the lack of tools to monitor water quality trends in brewing. The motivation was to support breweries in making informed decisions about water sourcing and quality control. The researchers sought to identify patterns in six key parameters that could impact beer production. They focused on pH, calcium, magnesium, sodium, chloride, and sulphate levels. The study's goal was to evaluate how these parameters changed across different municipalities and years. The authors wanted to determine whether deviations from brewing standards occurred and how frequently. The ultimate purpose was to provide a decision-support tool for breweries to manage water-related risks.

The study used spatiotemporal analysis to evaluate water composition data from multiple municipalities. The dataset included drinking water analyses collected between 2019 and 2023 in the Basque Country. Six key brewing parameters were selected for evaluation: pH, calcium, magnesium, sodium, chloride, and sulphate. The researchers applied space-time cube analysis to identify trends and variability. They mapped spatial patterns to detect regions with consistent or fluctuating water composition. Temporal fluctuations were analyzed to determine if deviations occurred over time. The dataset allowed the team to compare parameter levels against brewing standards. The approach enabled the identification of isolated exceedances in sulphate and sodium levels.

The analysis revealed notable spatial variability in water composition across the Basque Country. Temporal fluctuations were generally limited, with most parameters remaining stable over time. pH, calcium, and magnesium levels stayed within recommended brewing ranges. Sodium and sulphate showed isolated exceedances in specific municipalities. Only 0.06% of records exceeded brewing standards for these parameters. The deviations occurred in two municipalities for sulphate and one for sodium. These fluctuations could impact beer flavor and process stability if unaddressed. The findings suggest that continuous monitoring is necessary to maintain brewing quality.

The study's findings suggest that spatiotemporal analysis can support breweries in managing water quality risks. The authors propose that continuous monitoring of source water is essential for maintaining brewing consistency. The results indicate that most parameters remain within acceptable ranges for brewing. However, the identified deviations highlight the need for localized quality checks. The proposed approach may help breweries anticipate and mitigate potential quality issues. The study emphasizes the value of spatiotemporal tools in decision-making for brewery location and operations. The authors suggest that this method could improve risk-based management in the brewing industry. The approach complements existing water quality control practices.