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?