German Brewing

I was browsing and found an old article about stuttgarter hofbrau, this particular paragraph.



A question of brewing water

For Hofbräu, the commitment to the location is a matter of product quality. The company has a well that reaches 56 meters in depth. Hofbräu uses his brewing water from this. The water with a high calcium sulphate content has the same source as the bath Cannstatter mineral water. But it is not so saline for a long time. "This is optimal brewing water," says Franz Schropp, the technical director of the traditional brewery

I wonder what their definition of "high" is. To a west cost IPA brewer, 50ppm sulfate is way too low, but to a Helles Brewer that is probably too high for the style.

Is the beer pretty bitter and hop forward?

Cannstatter mineral water search?

Wow, very hard water.

They probably still filter it and adjust as necessary.

I'm sure they do too.