Toon Ale Delivered To Your Fridge!

You can now buy Toon Ale online, where ever you are in the U.K. All first orders come with a FREE gift - The Geordie Gizzabit album by Clear Cut. Find Out More...



Brewing Water

The mineral content of brewing water has long been recognized as making an important contribution to the flavor of beer. This is especially important since water composes more than 90% of the beer.

A wide range of brewing waters is employed, giving rise to many classic styles of beers, that over the centuries have become world famous. For example, the famous brewing waters from the deep wells at Burton-on-Trent are known for their excellent qualities in brewing full-flavored pale ales. Burton water is high in permanent hardness because of the high calcium and sulfate content, but it also has a lot of temporary hardness from a high level of bicarbonate.

Munich water is poor in sulfates and chloride but contains carbonates, which are not very desirable for pale beers but ideal for producing darker, mellower lagers.The carbonates raise the mash pH, producing a wort with a higher dextrin to maltose ratio.

The water from Vienna is more mineralized than that of Munich. Pilsen, renowned for its pale lagers, has very soft water and produces beers famous for their pale color and hop flavor.

The water of Dortmund contains appreciable amounts of both carbonate and chloride that aid in the production of full-flavored lagers and pale ales. Higher concentrations of chlorides are suitable for some mild ales and stouts, as are certain alkaline waters containing magnesium sulfate and sodium bicarbonate.