Abstract: A method for enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a dilution solely with water. Group A minerals: calcium from 5.9 mg/L to 236 mg/L, and magnesium from 1.3 to 52 mg/L. Group B minerals: phophorus from 3.0 to 360 mg/L, potassium from 12 mg/L to 480 mg/L, silicon at 0.075 mg/L to 30 mg/L, sodium at 0.8 mg/L to 32 mg/L and chlorine at 0.9 mg/L to 36 mg/L. Group C minerals: boron from 0 to 76 ?g/L, chromium from 0 to 0.4 ?g/L, cobalt from 0 to 0.4 ?g/L, copper from 0 to 17.2 ?g/L, iodine from 0 to 5.2 ?g/L, lithium from 0 to 1.6 ?g/L, manganese from 0 to 1.6 ?g/L, molybdenum from 0 to 2.0 ?g/L, nickel from 0 to 2.0 ?g/L, selenium from 0 to 136 ?g/L, tin from 0 to 01.6 ?g/L, vanadium from 0 to 0.12 ?g/L and zinc from 0 to 104 ?g/L.

Abstract: The manufactured mineral water of this invention is made from biologically acceptable soluble salts of four different groups which may be made separately. Group A elements consist of calcium at a final concentration of between 25 and 82 mg/L and magnesium at a final concentration of between 6 and 18 mg/L. Group B elements consist of phosphorus at a final concentration of between 15 and 80 mg/L, potassium at a final concentration of between 50 and 180 mg/L, silicon at a final concentration of between 0.45 to 1.5 mg/L, sodium at a final concentration of between 3 and 30 mg/L, chlorine at a final concentration of between 3 and 28 mg/L. Group C elements consist of boron at a final concentration of between 0 and 60 ?g/L, chromium at a final concentration of between 0 and 0.5 ?g/L, cobalt at a final concentration of between 0 and 0.5 ?g/L, copper at a final concentration of between 0 and 12 ?g/L, iodine at a final concentration of between 0 and 6 ?g/L, lithium at a final concentration of between 0 and 1.