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NWRG Hydrogeology of Beer By Professor Rick Brassington

19 April 2018
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Event type:
Evening meeting
Organised by:
Geological Society Events, North West Regional Group
William Smith Building WS0.06. The William Smith Building Keele University Keele Staffordshire
Event status:

Traditional beer is brewed from malted barley, hops, sugar, yeast and water – but not just any old water. Many breweries use groundwater and the type of beer produced, which ranges from traditional English ale to IPA, stout and lagers, depends largely on the groundwater chemistry. 

Groundwater is important partly because the ratio of beer produced to the water used ranges between six litres of water to as much as ten litres of water to produce one litre of beer. Water chemistry is a prime factor, and the brewing industry has long since settled on water from the Burton upon Trent area as being the best for the brewing process.The talk describes the brewing process from traditional breweries to the modern trend for microbreweries and then discusses the effects of different aspects of the water quality on the finished product. 



Starts 6.30pm