How does Munich create Helles despite its water chemistry?

Munich's approach to creating Helles beer is closely tied to its traditional brewing practices, particularly in managing the water chemistry which can contain high levels of hardness. The technique of pre-boiling water serves to remove temporary hardness, which is typically caused by bicarbonates and can contribute to off-flavors in delicate beer styles like Helles.

By pre-boiling the water, brewers evaporate the carbon dioxide and precipitate calcium carbonate, which helps in reducing the water's hardness. This process effectively softens the water without requiring the introduction of external minerals or complex filtration systems, thus allowing the brewers to achieve a cleaner and crisper flavor characteristic of Helles. This method aligns with the purity and quality standards necessary for producing classic lager styles, ensuring that the final product showcases the intended malt and hop profiles without interference from unwanted minerals.