Dublin water is characterized by high levels of which components?

Dublin water is known for its relatively high levels of bicarbonate and dissolved calcium. This water chemistry is particularly important for brewing, as the bicarbonate acts as a buffering agent and helps to stabilize pH levels during the mashing process. High levels of dissolved calcium contribute to several aspects of brewing, including the enhancement of yeast health and the promotion of the formation of better hop bitterness. The mineral content of water can significantly influence the flavor profiles of the beer produced, and in Dublin, the balance of bicarbonate and calcium provides an excellent foundation for styles like stout, which benefits from the mineral-rich water historically found in the region.

Other components like chloride, magnesium, iron, sodium, sulfate, and phosphate are present in varying amounts but are not as characteristic of Dublin's water profile as bicarbonate and calcium. The specific balance of these minerals helps create the unique profile of beers produced in Dublin, particularly its famous stouts.