Sulphate
(SO4-2)
•Accentuates hop bitterness
•Brings out crispness in bitterness
•Contributes to permanent hardness
•Causes diarrhea above 750 ppm
•Brewing salts: Gypsum,
Epsom salt
•Brewing range: 50-150 ppm (for normally bitter beers; 150-350 for very bitter)