Pennine
Landlord.
- Joined
- Dec 21, 2019
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300ppm chlorides..... I would be curious if any UK Brewers are actually using that and would love to try it out.Bland. Sodium and chloride are flavour and fullness enhancers.
Country matters, if you've grown up drinking and become accustomed to the beer there. British beer has high mineral content. Check the table at the end of this piece, from a company that supplies and assists the british brewing industry, including water analysis.
Chloride 200 ppm Bitter 200 ppm Mild 300 ppm Porter 10 ppm Lager
https://www.murphyandson.co.uk/resources/technical-articles/water-water-everywhere/
Too much chloride? ya need to grow some minerals, lad.