This water works best for producing beers such as lagers and pilsners. John Palmer shows that assessments of Czech Republic beers found water that was low in mineral content – soft water. So how did this dynamic develop? The water is the key. Why does this happen? Why do the Irish make more stouts than the Germans? And why are the Germans known more for their lagers than the Irish? It is not like the brewers of these countries were unaware of other possible beer styles. They are usually stellar examples of that particular beer style. These are not the only beers to be found in these areas, but they tie back to style’s origin. There’s German-style lagers, Czech Pilsners, Irish stouts and Belgian-style beers. Beer styles are often described in regional terms. Start with the history of beer development. ( READ: Breweries Go Nuts Creating Nut Beers Beyond Peanut Butter) Regional Beer Styles Tied to Water So how do these immense variances occur and how does that affect the beer we drink? This produces pH variances, alters reactivity and changes everything from color to taste. Often water is littered with a medley of other compounds and microbes. Plain water – pure, unadulterated H2O – rarely occurs naturally. This may be because, despite its ubiquitous nature, water can be fairly complex. Yet it is rarely discussed outside of the bowels of breweries and the feverish homebrew forums of the internet. Jamey Adams of Arches Brewing in Hapeville, Georgia, says that water comprises 90-95 percent of the actual beer we drink. ![]() Despite its prevalence, or perhaps because of it, water is often forgotten or simply taken for granted. The “universal solvent,” it is vital to all forms of life. It covers 70 percent of the Earth’s surface and makes up 75 percent of our body weight. Water is, without question, among the most prolific and useful substances on the planet.
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