For this years BrewBQ Beer school we are going to do a water school. We are going to attempt to rebuild the historical water profiles of some of the worlds major brewing cities and brew the styles that arose in those areas because of the local water. Taking the Chicago base water(or RO water in some cases) we will then add in brewing minerals and salts to get the water as close as we can to matching the water of the city. Here are the current cities and beer styles that we will do: Burton (IPA), Dortmund (Export Lager), Dublin (Dry Stout), Pilsen (Pilsner), Edinburgh (Scottish Ale), and London (Bitter/ESB)
I am going to reach out to a few newer members to brew for the school but if you are interested please send me a message and we'll add you to the school.
Quick question - how will this help the person taste the difference in the water if mainly is what they are tasting is the beer style? Will you have adjusted base water also there to sample?
I don't think the objective of the school is to taste and compare water styles, but rather to provide a historical perspective of how water has influenced the evolution of certain styles.
Mark, I think comparing treated vs untreated water has value, but in the context of a larger beer school would require us to intentionally make sub-standard beers.
Mike and I investigated the difference in water profiles during a Tuesday Brewsday in the past, and we can certainly do it again.
Seems like if you explain how those water profiles complement those styles and why, that's pretty educational, at least it would be to me.
Mark are you saying you think it would be of interest/educational to have the treated water there to taste as well as the style? I could see us being able to do that possibly.
Yes - just the waters - not making the beers twice.