Edinburgh

Edinburgh water is hard, with notably high sulphate. That might seem at odds with the malt-forward reputation of Scottish ales, but it's more nuanced than the "sulphate equals hoppiness" shorthand suggests. The sulphate does add a dry, firm finish, but in the context of a rich, low-hopped ale, that dryness reads as crispness rather than bitterness.

The high calcium is good for mash chemistry. It helps drive pH down and supports enzyme activity, which means better conversion and clearer wort. The bicarbonate sits at a moderate level: enough to buffer the darker speciality malts that Scottish ales often include, without tipping the balance.

This profile rewards restraint. Edinburgh water works best with malty, sessionable ales where the dryness in the finish keeps things from becoming cloying. It's also a useful profile for English bitters and milds, even if Edinburgh purists might raise an eyebrow.