In general, the flavor of beer is affected by local water quality. For example, Dublin’s water is rich in bicarbonate, an alkaline medium that blocks the function of the enzyme and not only fails to convert the starch into sugar. The phenolics and tannins of the mouthwash are also leached from the wheat husk. Let the beer have a pleasant taste. Before the advent of the “corrected” water quality technology, the winemakers discovered that a small amount of baking malt was added during the brewing. Can avoid the “incorrect” taste of beer. Technically, the baked grain skin reduces the pH of the water. The Dublin-based winemaker, who knows how to use the local water quality to highlight the aroma of roasted malt, produces a distinctive Stout beer.