What is the role of calcium sulfate in beer brewing?

Calcium sulfate, commonly referred to as gypsum, plays a critical role in brewing, particularly in adjusting the water chemistry to influence the brewing process and the beer's final profile. Its primary function relates to how it affects hop bitterness. By enhancing the perception of bitterness in beer, calcium sulfate can help achieve a more balanced flavor profile, especially in styles where hop character is paramount, such as IPAs or pale ales.

When added to brewing water, calcium sulfate raises the sulfate ion concentration, which can accentuate the bitterness from hops. This contrasts with calcium chloride, another common brewing salt that tends to enhance sweetness and malt characteristics by softening the hop bitterness.

In this context, the other options do not accurately reflect the specific role of calcium sulfate. Enhancing maltiness or increasing sweetness would involve different minerals or additives, while clarifying beer generally involves fining agents or filtration processes rather than calcium sulfate.