Title says it all. Anyone have an idea on how they differ?
Ah! You have stumbled upon the next topic in the Brewing Water Series…London. Assuming you are an AHA member, you would have read about Burton water a few months ago in Zymurgy. Certainly a high sulfate content there.
London water is very interesting in that there are actually two unique water profiles. The water from the upper River Thames and River Lee are reasonably suited for pale ales and bitters, while the water from the chalk aquifer and the tidal Thames is more suited to porters. In either water, the sulfate content is much lower than Burton water.
You will have to forgive me, but you’ll have to wait another month for the next issue of Zymurgy to get the particulars about London water. Yet another reason to be an AHA member.
Fuller’s is the brewery most know of in London. They use Thames Water, which is the local utility water, not the river water. They add gypsum to Burtonize the water, but they don’t say how much on the tours. Will look forward to Martins article in Zymurgy.
Martin, any plans to cover brewing waters in the USA?
I am anxiously awaiting the article!