Water mineral region geology Dublin hard water stout Guinness Plzeň Region Pilsner pale lager Pilsner Urquell Burton gypsum pale ale Burtonisation ale brewing
Water is the main ingredient in beer, accounting for 93% of its weight. Though water itself is, ideally, flavourless, its level of dissolved minerals, specifically bicarbonate ions, does influence beer's finished taste. Due to the mineral properties of each region's water, specific areas were originally the sole producers of certain types of beer, each identifiable by regional characteristics. Regional geology accords that Dublin's hard water is well-suited to making stout, such as Guinness, while the Plzeň Region's soft water is ideal for brewing Pilsner (pale lager), such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.
