High calcium sulphate beer is typically associated with which type of beer?

High calcium sulphate levels in water contribute to a pronounced hop bitterness and a drier finish in beer. This chemical composition is particularly beneficial for brewing strong pale ales, which are known for their bold hop character and higher bitterness compared to other styles. The presence of sulphate enhances the perception of hops and creates a crisp mouthfeel, making it ideal for styles that focus on hop-forward flavors.

In contrast, other beer styles such as dark milds, wheat beers, and stouts typically benefit more from higher levels of calcium carbonate or a more balanced mineral profile that supports malt flavors, rather than the harshness that excess sulphate might introduce. This mineral structure influences not only the flavor profile but also the overall perception of the beer's mouthfeel, reinforcing why high calcium sulphate is most commonly associated with strong pale ales.