Beer brewed without minerals will likely taste how?

When beer is brewed without the addition of minerals, it tends to lack the necessary flavor complexity and mouthfeel that minerals contribute. Minerals such as calcium, magnesium, and sulfates play a crucial role in enhancing the taste, body, and overall drinkability of beer.

In the absence of these minerals, the beer can taste diluted or thin, which is often described as "watery." This is because proper mineral balance is important for the development of the beer's character; without it, the taste may be subdued, leading to a less satisfying drinking experience. The other choices—sweet and full-bodied, bitter and hoppy, and rich and complex—would generally indicate a well-rounded and balanced beer, which often relies on mineral content to achieve those sensory attributes.