Sulfates in beer primarily accentuate which of the following flavors?

Sulfates in beer primarily accentuate hoppiness. When sulfate levels are higher relative to chloride in water used for brewing, they enhance the perception of hop flavors and aromas, especially the bitterness derived from hops. This is particularly beneficial in styles like India Pale Ales (IPAs), where a strong hop presence is desired. Sulfates create a drier, crisper finish that allows the hop character to shine through, making the beer taste more refreshing and heightening the overall hopping experience.

Other flavor profiles, such as maltiness, fruitiness, and bitterness, are influenced differently by water chemistry. For example, chlorides can enhance malt sweetness and roundness, while sulfate contributes to a more pronounced hop character. However, in terms of enhancing specific flavors, sulfates are particularly effective at bringing out the intensity of hop flavors, making them synonymous with hoppiness in brewing.