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Location, location, location...

One of the most difficult concepts in winemaking is 'terroir’ a combination of the type of soil, location and climate. These affect how and what grapes grow, long before the winemaker works their magic. For some wine drinkers, terroir takes on an almost spiritual level of connection. But does the same hold true for beer? Beer enthusiasts will straight away see the similarity in terroir to the importance of water chemistry in brewing and how many breweries operate with their own aquifers and boreholes. The mineral salts in the water can change the perception of bitterness and even the mouthfeel of the finished product. However, is there the same visceral connection between brewing and its location? How important to you is where your beer is brewed?