Water Chemistry

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, details how pH, water chemistry, hop varieties, and grain choices are all among the knobs you can turn to shape your ideal perception of bitterness in West Coast–style, hop-forward beers.

Drought and variability in local water conditions are leading to headaches for brewers, but there are ways to stay on top of your water’s composition.

Drew Beechum demystifies the chemistry, boiling water down to all you really need to know to make better beer.