What would usually happen to beer brewed using chlorinated water?

Beer brewed with chlorinated water typically develops undesirable tastes due to the presence of chlorine compounds. Chlorine can react with organic compounds found in malt and hops during the brewing process, leading to the formation of chloroform and other chlorophenols. These by-products impart off-flavors to the beer, often described as medicinal, plastic-like, or even resembling band-aids, rendering the beer unpalatable.

While the clarity of the beer can be affected by many factors, including yeast characteristics and filtration methods, the introduction of chlorine does not inherently enhance clarity. The notion that chlorinated water would enhance flavor or result in faster fermentation does not align with the brewing science since chlorine has a more detrimental than beneficial effect on the overall quality and flavor profile of the final product.

Therefore, the risk of developing these off-putting flavors serves as a significant reason for many brewers to avoid chlorinated water or implement appropriate treatment methods, such as carbon filtration, to remove chlorine before brewing.