Helles are always from Bavaria?

Wells will have different mineral content due to the very local geology and depth. A friend who lived in Munich for 5 years and became a Stammtisch member at his local big traditional Helles brewery has said they used slaked lime treatment to drop alkalinity.

Edit, boiling is energy and time intensive.

 

Martin discussed lime as well in his article:

"Lime-softening is another process ..."

Prost!

 

As is Sauergut.

 

How does sauergut reduce bicarbonate?

Prost!

 

You just told me you don't understand water chemistry Jack.

 

Always a pleasure to chat with you.

 

Exactly. Till 4 or 5 years ago it was mainly made by Bavarian breweries, but distributed in whole Germany of course. And then other breweries jumped on a trend. Before this it was just one small style below many outside Bavaria.