Most people don’t appreciate how important water is to making beer. The clear liquid you begin with can have a dramatic influence on the amber (or golden, inky or pale) nectar that is the final brew.
Historically this meant that certain areas were known for brewing certain beers. For instance, Dublin has very alkaline water, which is perfect for dark ales & stouts - but it can’t compete with the high calcium content of the water around Pilsen for pale lagers and pilsners.
We take the water for our Very Pale Ale rather seriously, and the way we treat it allows something special to happen. Portobello VPA is happy meeting of lager and IPA, endlessly drinkable with just the right hop hit.
Like water, but a lot, lot better.