It is then roasted to varying degrees of darkness. Gives the beer its mouthfeel and sweetness. This is determined by the Alpha Acid content of that crop of hops and the amount of hops added to a batch of beer. Also produces the carbonation in a naturally fermented brew. Has a tremendous effect on the flavor of beer.
Most beers have unique characteristics derived from the yeast.
Beers from those three breweries share common flavor characteristics - the yeast. The mineral content of the local water gave the old breweries specific qualities. Soft water in Pilsen gave Pilsners a nice, soft character. Whereas the hard water in Burton on Trent gave Eng lish Pale Ales a more aggressive character. Today's brewers treat the water to achieve the proper level for the beer style.