How was soda originally made? Why is it not as delicious as it used to be?
What is soda water?
“Soda water” named after the sodium salts in the commercialized version of a naturally occuring phenomena is the perfect mixer for any drink. Soda water, otherwise known as carbonated water, is water containing dissolved carbon dioxide. This carbonation process gives the drink its characteristic small bubbles as well as its slightly sour taste.
Discovery of soda water
Although many alcoholic drinks had been carbonated because of the fermentation involved in making the beverage, a non-alcoholic carbonated beverage was not yet readily available . It wasn't until the 1760s, a man named Joseph Priestley had accidentally carbonated water by placing a bowl of water above a beer vat in a brewery in England. This serendipitous discovery led him to experience the “peculiar satisfaction” of drinking the bubbling beverage. He went on to develop an apparatus that allowed for rapid production of carbonated water.
By the 1780s mass production of carbonated water began, with companies specialising in producing artificial mineral water. Today, soda forms the basis of many mixed drinks, including many non-alcoholic soft drinks. With the flavouring of soda water completely taking off in the 1880s. If you want to know a little more about flavouring soda water read our article “Adding a little more “pop” into soda making!”.
Sugar. Added.
When sugar is added to foods it binds to the water in the foods reducing the amount of water that is available for the growth of microorganisms. Like salt water also has an osmotic effect i.e. when foods are placed in a concentrated sugar solution water is drawn out of the cells of foods and microorganisms so that microorganisms can no longer survive.
With sugar reducing in price over time, as well as shifts in the pattern of grocery consumption, the rise of the high sugar, long shelf-life beverage was born.
Natural Mineral Water vs Commercial Soda, do they really taste any different?
Sparkling natural mineral water occurs as a result of geological processes that add minerals to the water. Once harvested, the mineral water is made sparkling with the addition of a naturally occurring carbonate from a natural mine, which gives the water that enticing, bubbly perlage we admire in prosecco and Champagne. (Well at least that's how S.Pellegrino is made).
The mineral water often picks up various sediments and minerals which give it a distinct taste profile. In order to mimic the taste of naturally occurring mineral water, commercial soda water - known as “Club Soda” - often contains small amounts of potassium bicarbonate and sodium bicarbonate.
Why Brewyo sodas and mixers are different
Our soda recipes use sugar to balance out the bitter extracts and to create an enjoyable soda. We've reduced the sugar requirements in the recipe with only <7g of sugar per 100ml. We're currently experimenting with non-sugar alternatives as well.
Further reading: