Water Treatment

As water is by far the main ingredient of beer, it is important that it is suitable for the purpose. Historically, beers were brewed to suit the water available: Stouts and Porters were produced primarily in London and Dublin where the water is high in carbonates, Pale Ales and Bitters, however, were far more suited to the gypseous water of Burton-On-Trent.

With the advance of science it is now possible to brew most beer styles with any type of water providing it is correctly treated. For an excellent guide to water treatment, see: Brupaks Guide to Water Treatment
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Viewing 1 — 9 of 9 items | Page 1 of 1