Looking for flinty

I'm interested in adding the flavour often associated with some dry white wines, usually called "minerally" or "flinty", to my beer. Kind of like the smell of wet slate. Perhaps also the taste of wet slate, never having tried it

I think it would pair nicely with a dry pale ale with earthy or noble hops. Would this would be a matter of water chemistry, or does this flavour exist in any grain varieties? Is this what Burton water is all about?

I'd guess that adding minerals would be the best way to get there, although which ones and how much is beyond me. Get some water salts (gypsum, chalk, Epsom salt, calcium chloride etc&#8230 and start mixing them into a glass of beer to see if that tells you anything. The yeast can also contribute some minerally flavors, especially English strains.