I'm reading Jeff Alworth's The Beer Bible. Fun stuff. But I have a water question. I found it interesting when reading about water from Pilsen and that, because it is soft, it makes good pale lagers and how water from Dublin, being hard, makes great stouts when used with acidic roasted malts. (page 46). However, on page 147, in the Porters and Stouts section, I read, "....Meanwhile, Dublin breweries abandoned the brown. Their beer was made largely of pale malt with around 8% black malt for color and taste. Combined with Dublin's soft water, the resulting beer was dry and sharp." So is Dublin's water soft or hard? Can anyone explain this? If so, thanks!
There were articles in Zymurgy about the classic breweries and water sources. It turns out that Guiness is on the south side of the River Aliffey, and the water there comes out of the Wicklow Mountains and is soft. The roast barley was said to be added after mashing as the so called essence of Guiness. Modern breweries can treat the water to hit any profile they want. There are many myths on brewing water. How does a brewery like Guiness make a range of stouts and also brew Harp?
Without brewing myths where would we be? I am a man of limited imagination so when I grab a six of New Belgium for $8.59 and she says, "you know we could get a 12 pack of Coors Light for the same money", well, I gotta come up with something.
Historically, the water would have been hard, or high in bicarbonate. Roasted and black malts contribute acid to the mash. When used with high bicarbonate water, the resulting pH is in the optimal range for enzymatic starch conversion. Stout using Pilsen's water would have too low a pH. Pilsner made using Dublin water would have too high a pH. These are oft cited examples of water chemistry extremes. Nowadays, a brewery can treat the water to whatever profile is desired.
