The secret story after each sip
Often, those who enjoy a good beer do not know that the essence of each drink is closely linked to the geology of the place where the water used comes from. Imagine the explosion of flavors that an English IPA provides, the freshness of a Czech Pilsner or the unmistakable character of an Irish Stout; All these nuances are the result of the wonderful underground world.
Water, the true hero of brewing elaboration
Composed in more than 90% by water, the vital liquid is not limited to being just an ingredient: it is the soul of beer. And it is that the minerals present in the water can make the difference between a sublime experience and an unbeatable drink. Did you know that this magical solution also determines whether your beer will be more cheerful or deeply dark?
Catalysis of cations
Four cations stand out in the world of beer water: calcium, magnesium, sodium and potassium. Calcium, for example, is fundamental not only for the metabolism of yeast, but is also a teacher to regulate the pH of the must. Therefore, using distilled water in the elaboration of beer is not exactly the way to follow.
The art of combining beer water and style
Interestingly, the ideal conjunction between water and type of beer was discovered through many attempts and successes before water science was in the sights. Let’s take as an example to Burton-on-Trent brewers in Great Britain; In the seventh century, these authentic alchemists took advantage of water -rich waters to create unforgettable beers. With an optimal pH that favored maceration, its creation became the epitome of brewer bitterness.
The Trip of Flavor: From England to Ireland
While so much, in Dublin, one Arthur Guinness decided to take the art of the Porter one step further in 1759. With water from unusual compositions, his Stout beer emerged from a legacy in which geology and beer technique were perfectly intertwined. Since then, Guinness’s peculiar taste has been discussed, in fact, the company would often spin stories about him like a drink of London and one of Dublin could differ dramatically.
The role of local ingredients
As the world is globalized, the availability of malted barley, hops and yeasts has been amplified. However, water remains the only truly local ingredient in many beers. And the surprising thing is that, once again, geology has its voice again; Volcanic soils, for example, are a true feast to grow barley and hops. At present, more than 70% of hops in the United States sprout from exceptional lands in the northwest of the Pacific.
The future of beer: What does it hold?
As the brewers continue to explore and experiment, the future of beer promises new delicacies for the palate. It will be fascinating to observe how new water sources and geological approaches change the beer panorama, providing freshness and flavor to our glasses.
