How Do You Spell BURTONISATION?

Pronunciation: [bˌɜːtəna͡ɪzˈe͡ɪʃən] (IPA)

Burtonisation is a term used in brewing that refers to a specific process of adding gypsum or other minerals to the water used in brewing beer. The word is spelled with a "t" instead of a "d" in the middle, despite the fact that it is derived from the name of a person - Edward Burton. This is because the pronunciation of the name in its original form in English would have been /ˈbɜːrdən/, with a flap-t sound, which is different from the /t/ sound in standard spelling.

Meaning and Definition
Etymology
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BURTONISATION Meaning and Definition

  1. Burtonisation is a process typically used in the brewing industry to alter the chemical composition of water to mimic the characteristically high mineral content found in the water of Burton-on-Trent, a town in England renowned for its beer production. This technique is named after the town, as it was discovered that the unique mineral profile of its water contributed to the distinct flavor and characteristics of its local beers.

    The process of burtonisation involves adding specific minerals and salts to brewing water to recreate the specific mineral composition found in Burton-on-Trent's water. The minerals typically added include gypsum, calcium carbonate, and Epsom salts, among others, in carefully controlled proportions. These minerals aid in creating the desired hardness and alkalinity in the water, as well as influencing pH levels. Hard water with high mineral content can affect various aspects of the brewing process, including enzymatic activity, yeast performance, and hop extraction.

    By adjusting the composition of water through burtonisation, brewers are able to recreate the unique taste, mouthfeel, and aroma of traditional Burton-style ales, such as IPAs, which are known for their crisp, bitter, and hop-forward profiles. This technique allows breweries outside of Burton-on-Trent to replicate the distinctive characteristics associated with the town's beers, allowing for consistency and authenticity in the final product.

Etymology of BURTONISATION

The term "burtonisation" is derived from the name of its creator, the British scientist Sir William Burton, also known as Sir William Wardell Burton. Sir William Burton was a chemist and engineer who is best known for developing a water treatment process called "burtonisation" in the early 20th century.

Burtonisation is a method of treating water to recreate the chemical composition of the famous brewing water found in the town of Burton upon Trent in England. This water is known for its high mineral content, particularly calcium and sulfate ions, which have a significant impact on the flavor and character of the beer brewed with it. By adjusting the mineral content of water to match that of the Burton upon Trent water, brewers can replicate the unique qualities of beers made in this region.