Here is our water profile - City tap water, filtered. Nothing added. Nothing at all.
I have made a believer out of another local brewer, who always added chemicals to his water. He could not believe how good our beers are with straight filtered city tap water.
While I agree the least additions as possible to meet the need is advised when dealing with brewing liquor, Calcium Chloride, Magnesium Sulfate, and Calcium Sulfate are “chemicals” just like Sodium Chloride (aka common table salt) or Sodium Bicarbonate (baking soda).
They are salts ...inorganic compounds, rocks, common minerals in geological environments, extracted by open-cast quarrying or by deep mining or found in evaporated lake basins and shouldn’t being given any more negative connotations than any other “chemical” that is commonly used in most everything ingested natural or man made.
[Edit: Dihydrogen monoxide (H2O)
—aka water— which is itself a ‘chemical’ from your tap is chock full of the very ‘chemicals’ mentioned above plus many others.]
To suggest brewing salts used in the tiny amounts found in brewhaus liquor is negative is a gross misrepresentation.
BTW, there are lots of natural foods that have chemicals that could kill us: tomatoes have methanol, pears have formaldehyde, apples have cyanide, and on and on.
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