How does the water in Burton on Trent influence beer brewing?

The influence of water in Burton on Trent on beer brewing is particularly significant due to its high gypsum content. Gypsum, or calcium sulfate, is a mineral that can greatly affect the flavor and mouthfeel of the beer. When used in brewing, it increases the perception of hop bitterness and contributes a crispness and dryness to the resulting beer, making it especially beneficial for pale ales. This characteristic is integral to the style of beer that Burton on Trent is renowned for, such as pale ales, where a well-defined hop profile is desirable.

In contrast, while soft water can enhance malt flavors, it wouldn't be relevant to Burton on Trent specifically, which is known for its mineral-rich water profile. The enhancement of sweetness and the chalky taste associated with dark ales do not reflect the primary traits imparted by the water in this region. Thus, the high gypsum content directly correlates to the crispness in beers brewed in Burton on Trent, making it a key factor in the region's brewing tradition.