Burtonisation
Adding sulphate to water to accent hop bitterness.
Burtonisation is a brewing technique where sulphate, typically added as gypsum, is introduced into the water—known in brewing as "liquor"—to accentuate hop flavour. The term derives from Burton upon Trent, a town whose local water’s natural chemical makeup contributed to the success of its many breweries.
In the early 1800s, London brewers were already producing pale ale. By 1822, Samuel Allsopp, a brewer in Burton upon Trent, had replicated the method. Because the local water was rich in sulphate, his version turned out noticeably more hoppy. The resulting clean, crisp, bitter beer became highly sought after, and by 1888, thirty-one breweries in Burton were meeting the demand for what was called Burton Ale. The distinctive sulphurous aroma from the sulphate ions became known locally as the "Burton snatch."
Later, chemist C. W. Vincent analysed Burton’s water and pinpointed calcium sulphate as the key component responsible for intensifying hop bitterness in the ale. Brewers now use Burtonisation when they want to highlight hops in pale beers like pale ale, but not for dark styles such as stout. The presence of sulphate ions also suits the Czech Pilsener style and is characteristic of Dortmunder Export. Adding magnesium sulphate to the brewing water produces a rounder, fuller taste that enhances other flavours, though too much must be avoided to prevent unwanted effects, including a laxative reaction.
- Origin town
- Burton upon Trent
- First known brewer to use it
- Samuel Allsopp
- Year of early use
- 1822
- Number of breweries in town by 1888
- 31
- Chemist who analysed water
- C. W. Vincent
- Key compound added
- calcium sulphate
Lore & Background
In the early 19th century, pale ale was being successfully brewed in London. In 1822, the method had been copied by the Burton upon Trent brewer Samuel Allsopp, who got a more hoppy tasting version of the beer because of the sulphate-rich local water. The clean, crisp, bitter flavour of beer brewed by Allsopp in Burton became very popular and by 1888 there were 31 breweries in the town supplying demand for Burton Ale. The characteristic whiff of sulphur indicating the presence of sulphate ions became known as the "Burton snatch".
Later, the chemist C. W. Vincent analysed the waters of Burton and identified the calcium sulphate content as being responsible for accenting the hop bitterness in Burton Ale. Burtonisation is used when a brewer wishes to accent the hops in a pale beer, such as a pale ale. It is not used for dark beers such as stout. A degree of sulphate ions in the water is also appropriate for emulation of the Czech Pilsener style, and sulphate ions are also distinctive of Dortmunder Export.
Introducing magnesium sulphate into the brewing water, or "liquor", creates a rounder, fuller taste that enhances other flavours in the beer. However, excessive dosage must be avoided to prevent undesirable consequences, which could include a laxative effect.
Reader's Guide
Burtonisation is notable as a deliberate water treatment that directly influenced the character of pale ales, particularly those from Burton upon Trent. The article describes how the local water's natural sulphate content gave Samuel Allsopp's beer a distinctive hoppy bitterness that became highly popular, leading to 31 breweries in the town by 1888. The chemist C. W. Vincent later identified calcium sulphate as the key component. The method is specifically used for pale beers such as pale ale and is not applied to dark beers like stout. It also has relevance for emulating Czech Pilsener and Dortmunder Export styles. The addition of magnesium sulphate can create a rounder taste but carries a risk of laxative effects if overused. The term "Burton snatch" refers to the sulphur whiff from sulphate ions. Burtonisation remains a recognised technique for brewers seeking to accentuate hop character, though the article does not discuss its modern prevalence or any disputes.
Did You Know?
- Burtonisation is named after Burton upon Trent, where local water naturally contained high sulphate levels.
- The characteristic whiff of sulphur from sulphate ions was known as the 'Burton snatch'.
- Adding magnesium sulphate can create a rounder taste but excessive dosage may cause a laxative effect.
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