Burtonisation
Term from the Brauwerkstatt brewing glossary, category “Brewing water and pH”.
Explanation
Adding gypsum (calcium sulphate) to brewing water to imitate the very sulphate-rich water of Burton upon Trent in England. Sulphate accentuates hop bitterness and makes it dry and crisp – ideal for pale ale, bitter and IPA.
Work it out yourself
Brewing water calculator – Adjust your tap water to the beer style: the calculator tells you how much calcium chloride, gypsum and lactic acid you need.
Test your knowledge
What does “Burtonisation” mean?
- Adding gypsum to brewing water like the water of Burton upon Trent
- Completely demineralising the water
- Storing beer in Burton casks
Show answer
Correct: Adding gypsum to brewing water like the water of Burton upon Trent. Sulphate from gypsum makes hop bitterness dry and crisp – ideal for pale ale and IPA.
What is the water of Burton upon Trent known for?
- Lots of salt – ideal for Gose
- Lots of sulphate – ideal for pale ale
- Very soft water – ideal for Pils
Show answer
Correct: Lots of sulphate – ideal for pale ale. Brewers still harden their water with gypsum following this model. This is called “Burtonisation”.