Sulphate
Term from the Brauwerkstatt brewing glossary, category “Brewing water and pH”.
Explanation
Emphasises hop bitterness and makes beer drier and crisper. Plenty of sulphate suits pale ale and IPA (150–300 mg/l), little suits Helles, Kölsch and wheat beer. Gypsum adds sulphate.
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 brewing gypsum (calcium sulphate) do in beer?
- It accentuates hop bitterness and makes the beer drier
- It adds a smoky taste
- It makes the beer sweeter
Show answer
Correct: It accentuates hop bitterness and makes the beer drier. Sulphate emphasises bitterness, chloride rather the maltiness. That is why gypsum suits 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”.
In which country is “Burton upon Trent”?
- Iceland
- Ireland
- United Kingdom
Show answer
Correct: United Kingdom. The hard, sulphate-rich water made the town the capital of pale ale. Marston’s still ferments part of its beer here in the Burton Union system.
Frequently asked questions
Do gypsum and calcium chloride raise alkalinity?
No. The salts add calcium, sulphate and chloride, but no bicarbonate. Alkalinity stays the same; general hardness rises. In the mash, the calcium does lower residual alkalinity.
Why does nothing change when I change the calcium target?
With two salts you can only set two values. The amounts follow your chloride and sulphate targets; calcium follows from them. The calcium target is just a check value.