Burtonisation is a technique used in brewing to enhance the flavor of hops by adding sulphate, typically in the form of gypsum, to the water. This process takes its name from the town of Burton upon Trent, located in England, which became renowned for its successful breweries in the 18th and 19th centuries. The unique chemical composition of the local water played a significant role in the town's brewing success, leading to the development of the Burtonisation method.
The water in Burton upon Trent is characterized by high levels of sulphate, calcium, and magnesium. These minerals have a profound impact on the brewing process, particularly when it comes to hop utilization and flavor extraction. The addition of gypsum during the brewing process aims to recreate the water profile found in Burton upon Trent, thereby replicating the desirable flavor characteristics associated with the beers brewed in that region.
Hops, a key ingredient in beer, contribute bitterness, aroma, and flavor to the final product. The presence of sulphate in the water enhances the perception of hop bitterness, making it more pronounced and crisp. This effect is especially desirable in certain beer styles, such as hop-forward India Pale Ales (IPAs) or Pale Ales, where a prominent hop character is desired.
By adjusting the water profile through Burtonisation, brewers can create a more favorable environment for hop utilization during the brewing process. The sulphate ions in gypsum interact with the hop compounds, promoting the extraction of hop oils and alpha acids, which are responsible for the characteristic bitterness and aroma. This results in a beer with a more pronounced hop flavor, enhanced bitterness, and improved overall balance.
The impact of Burtonisation goes beyond the flavor of hops. The high mineral content in the water also affects the yeast performance during fermentation. Yeast requires certain minerals for optimal growth and fermentation activity. The presence of calcium and magnesium in the water aids in yeast health and fermentation, contributing to the overall quality and stability of the beer.
As a brewer, I have experienced the difference that water chemistry can make in the final beer product. When brewing hop-forward styles, such as IPAs, I often adjust my water profile to mimic the characteristics of Burton upon Trent. By incorporating gypsum into the brewing process, I have observed a noticeable improvement in hop flavor and bitterness, resulting in a more enjoyable and well-rounded beer.
Burtonisation is a technique used in brewing to enhance the flavor of hops by adding sulphate, typically in the form of gypsum, to the water. This process aims to replicate the water profile found in Burton upon Trent, known for its successful breweries. By adjusting the water chemistry, brewers can improve hop utilization, resulting in a beer with enhanced hop flavor, bitterness, and overall balance.