Higher Sulfate PPM = Less Hop Flavor?

[Chirobrewer]

How does the lack of sulfates effect the flavor of the beer? I would assume it to be a bit fuller or maybe a bit less dry tasting would be a better description. I have been using ro water and building up. Just have not been able to get the flavor I am after. Maybe lower sulfates is the way to go.

That's what initially intrigued me when I read the study. The general consensus (including AJ's, whose opinion I trust and value) is that the proposed correlation of lower sulfate leads to better hop flavor is weak due to a few extreme outliers, and that the editors of the study should have done their due diligence and caught that error. Does that mean you shouldn't try it and see for yourself? Hell no. I firmly believe that since most homebrewers' systems/recipes/methods are unique, that different people using the same technique can have largely different experiences and results, so trial and error (or trial and success) is essential to dialing in your system.

 

[ajdelange]

Keep in mind that what follows is one man's opinion. Sulfate, to me, amplifies the harsh, rough, almost choking qualities of hops bitterness to the point that the subtle hop (and malt) flavors can't be enjoyed. The noble hops are distinguished from the rest by their "fine" bitterness but that fine bitterness is only realized when sulfate is absent or present at low levels (below 20 - 25 mg/L ?). At higher levels even noble hop bitterness becomes rough/harsh and therefore requires that lower levels are allowable before the beer becomes undrinkable. This, of course, reduces the amount of hop flavor and aroma that can be achieved as one must use fewer hops. Thus, especially when noble hops are used, low sulfate is a must for most people. Other cultivars, with which I have very little experience, are different in this regard and I believe other tasters respond to bitterness differently than the way I do. There are those who seem to love the more assertive hops bitterness. Keep in mind too that there are lagers brewed with high sulfate levels. Some of which, notably the famous Jever Pils (now wimped way down from what it used to be - at least the examples you can get in the US these days) had that overwhelming bitterness.

 

[Smellyglove]

How does the lack of sulfates effect the flavor of the beer? I would assume it to be a bit fuller or maybe a bit less dry tasting would be a better description. I have been using ro water and building up. Just have not been able to get the flavor I am after. Maybe lower sulfates is the way to go.

I feel there's more taste of everything else in the recipe. The sulfates sort of "numb" (not actually, but sort of) your tongue.

But I'm still dialing in this system. It might be that i'll bump the sulfates.

I like the firm, direct, soft (I only use low cohumulone bittering hops(unless doing a classic lager or whatever)) bitterness. It's short, but it's concise, ad flavors just pop up. Instead of a lingering dryness, which I don't like, since the doesn't let the other stuff come though as good. So instead of adding more of caramel malt, more hops, more whatever, I just decided that I'll get rid of that thing which I felt was in the way, the sulfates.

But. This is just my opinion. Maybe it's just a phase I'm going through.