What about the water?

I have no idea.

 

Last I recall, Olympia was still proclaiming "It's the Water." The water in Irwindale, California.

 

Just a recommendation, if you are interested in the subject:
https://www.brewerspublications.com/books/water-a-comprehensive-guide-for-brewers/

 

Science. You can adjust any water to be like any water you want.

 

Simply put, any brewer worth their weight knows what is in their water. Now, if they are lucky enough to have a natural source of water that meets their desired chemical profile for their beer, then bully for them.

That being said, each style of beer is best brewed with a particular water profile; that's why different styles popped up in different areas of the world. I could make an ESB with water from Germany, but it would be out of style when compared to one made in England, just as an example.

 

Coors advertises as using nothing but pure rocky mountain spring water, but their beer tastes like a goat ranch was upstream. I will say that using a water from a known, consistent, source can add a good flavor to a beer. Better living through chemistry.

 

Yup, it's water!

 

That's assuming Germany and England each only have one type of water. Most English water is crap for brewing Pale Ales. That's why most breweries throw in gypsum. And I'm sure that there are places in Germany with the perfect water for brewing Pale Ales.