Burton-on-Trent
BrewingBurton-on-Trent, UK
Mineral Composition
| mg/L | |
|---|---|
| Calcium | 295 |
| Magnesium | 45 |
| Sodium | 25 |
| Sulfate | 725 |
| Chloride | 25 |
| Bicarbonate | 300 |
Mixing Recipe
This profile requires brewing salts
The mineral levels needed for this profile exceed what’s achievable with bottled water blending alone. We show the closest blend below, but recommend using a salt-based calculator for precision.
Closest blend
Let sparkling water stand uncapped overnight to degas before mixing.
Why this water matters
Burton-on-Trent has some of the hardest, most mineral-heavy brewing water in the world. The sulphate level is extraordinary, and it's this that gives Burton-brewed beers their famously dry, assertive bitterness. The term "Burtonisation" exists because brewers everywhere else spent decades trying to copy this water.
High sulphate accentuates hop bitterness and gives it a sharp, clean edge. That's why Burton became the spiritual home of India Pale Ale. The water made heavily hopped beers taste even more intensely bitter and dry, which was exactly what the style demanded. The high calcium also helps with yeast health and clarity, so fermentation tends to be clean and efficient.
This profile isn't subtle. It's not trying to be. If you're brewing an IPA, a bitter, or a pale ale where hops are the star, Burton water amplifies everything you're doing. For styles that need balance or malt softness, it's far too aggressive. That's not a flaw; it's a feature.