Known for porters and pale ales. The higher carbonate level dictated the use of more dark malts to balance the mash, but the chloride and high sodium content also smoothed the flavors out, resulting in the well-known ruby-dark porters and copper-colored pale ales.
| Average | |
|---|---|
| Calcium (Ca+2) | |
| Magnesium (Mg+2) | |
| Bicarbonate (HCO3-1) | |
| Chloride (Cl-1) | |
| Sodium (Na+1) | |
| Sulfate (SO4-2) |