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/* Water and Beer Styles */
===Water and Beer Styles===
The most famous styles for a given city are typically closely tied to the water available. For example, the famous Pilsner style originated in the city of Pilsen, Czech Republic. Their soft water has very low levels of all minerals, which aids in producing a pale color lager with clean bitterness. Similarly the high levels of calcium, carbonate and sulfate of Burton on Trent's hard water in the UK help produce unique hoppy English pale ales. For examples of some brewing waters from around the world, see the hops table in the external links below.
German Brewers of old employed an acid rest to acidify the mash, as, due to insufficient calcium ions in the low mineral content water, the mash would not reach the desired pH. The acid rest allowed enzymatic phytase activity and in no small part bacterial activity and growth to acidify mash. The low mineral content water in Dublin was overcome by the addition of highly roasted acid malts and of course made beer quite dark!. Burton water that is high in calcium ions meant that an acid rest was not needed and a single infusion mash is all that was required. Malting technology in the past meant that a percentage of the kilned malt was burnt producing the acidity required such malt was also often poorly modified. Better technology lead to lighter kilned malts great for light lager, but required an acid rest in low calcium waters.
===Adjusting Water===
