FAQ
Question: How does the sulphate–to–chloride ratio affect beer flavour?
Answer:
The SO₄²⁻ to Cl⁻ ratio is a key part of the water chemistry controlling beer flavour. High sulphate (>150 ppm) emphasises hop bitterness and dryness (ideal for IPAs and pale ales). High chloride (>150 ppm) enhances malt sweetness and fullness (best for lagers and stouts). Using RO water with mineral additions like gypsum or calcium chloride allows brewers to target any beer style.