Why is water important for brewing beer?
Water chemistry and brewing beer
Mineral profile of water and brewing

Water is very important to beer. After all, beer is mostly water. Some waters are famous for brewing: the soft water of Pilsen in what was Czechoslovakia where the Pilsner was born, the hard water of the English Midlands where malty English brown ales come from, and pure Rocky Mtn spring water used to make crisp Lagers. Water has a unique mineral profile depending on what soils and rocks it comes in contact with during it's journey from the clouds to your tap. Minerals in the water can affect the starch conversion of the mash, and will influence the finished flavour of your beer - that's why your Irish friends say that Guinness consumed outside of Ireland is not the "real thing" - it's the same recipe, the same process but it's made with local water with a different mineral profile.
What does it mean to the home brewer?? If you brew kit and kilo or extract brew then water chemistry will not impact you - the sugars have been produced for you so carry on, if the water tastes good to start with then you're finished beer will taste good also. If you are brewing all grain then you may want to consider a few things. You need the water to have minerals, so purified water can actually work against you. Some brewers like to start with purified water and build the mineral profile for their beer using brewing salts such as Calcium carbonate and Calcium sulphate, if you're into water chemistry than that might be for you. Adding brewing salts will alter the hardness of your water and the pH of your mash. Generally, certain brewing salts are used to accentuate the malt flavours in Amber and Brown ales, whilst other salts aid in accentuating the hop bitterness of a beer. It all depends on what type of beer you're making and the chemistry of your tap water. For me whilst I've done some experimentation with water chemistry, I've never had a problem with straight tap water for all grain brewing.
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