Water is arguably the most critical and least understood of the foundation elements in brewing beer. This guide takes the mystery out of waters role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to waste-water treatment. The discussions include how to read water reports, understanding flavour contributions, residual alkalinity, malt acidity, and mash pH.