This and every episode of the Brulosophy Podcast is brought to you by the American Home Brewers Association,

a member-driven organization that wants to help you save money on beer and brewing supplies.

In addition to providing brewing resources and hosting one-of-a-kind events, the AHA offers money-saving

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Join the AHA at Homebrewers Association.

org and make your beer money go further. In the beginning there was water and over time people learn that by tossing in a little grain hops and yeast

that water could be turned into something that both tastes and leaves one feeling pretty damn good.

As our knowledge of the brewing process grew so too did our understanding of the way certain

aspects of water chemistry affect beer character. This is the Brulosophy

podcast I'm your host Marshall Schott and on this episode contributor Brian Hall

is with me to chat about water chemistry in regards to New England IPA.

There's a lot of stuff going around about New England IPA, but the most important thing to me is

balance and mouth feel.

And because we drink with our eyes first many people have

sought to have their newing life be shine by increasing hazing turbidity

without thinking about how it affects the harmony of the beer so what we're gonna do is

talk about brewing this hot forward style with a supporting

malt bone but really focusing on that mouth feel and equilibrium and one way to do that is to

adjust your water.

Too many minerals and it's a chalk bomb

or if you're using the wrong ones,

you kind of just end up with a mess.

...