The composition of a brewing water has a big influence on the quality of your brew. Brewing water chemistry is rather complex and unfortunately the deep insight given in many brewing texts is very complicated and confusing. But that needn't be so. I'm water chemist and could make big efforts but I've learned that an easy approach will do to adjust almost all waters to any beerstyle.

Let's focus on the essential elements first. Depending on the underground formation the water arises from, it takes up more or less mineral salts. When this salts are dissolved, they form ions -- positive or negative charged elementar particles. Ions of primary concern for the brewer are Hydrogencarbonat (HCO3⁺), Calcium (Ca⁺⁺), Magnesium (Mg⁺⁺), Chlorid (Cl^-), Sulfat (SO4^--) and Hydrogen (H⁺, acidity -- given as pH-value).

Praktische Anleitungen und Rezepte für die besten Sorten! Eine kompakte, aber gründliche Einführung in die Kunst des Brauens mit wichtigen Hintergrundinformationen.

-Die überarbeitete Neuausgabe meines Buches ist im September 2008 erschienen.