Water.... Water is the most abundant ingredient in any glass of beer and it typically accounts for about 90% of what you're drinking. So the quality and character of water used in the brewing process certainly has an impact on the finished beer. Historically, many important brewing cities were defined by the character of their local water, as this ultimately had an impact on the types of beer these areas were known for. As an example, the water in the historic Bohemian region of central Europe (currently the Czech Republic) is very soft (it contains relatively few minerals). Because of this unique water condition, the world's first lagers were born in this region. The revolutionary “lightness” and clarity of the lager was only achieved because of the lack of minerals contributing taste to the beer. Pilsner Urquell is the prime example of a Bohemian lager made with this “soft” water. By contrast, the water in the Burton-upon-Trent region in England contains a very high amount of sulfate and magnesium, causing the water to be quite "hard". This water condition lends itself very well to the Pale Ales that have historically been produced in the region, because these minerals create a dryness in the beer which accentuates the hoppiness of English Pale Ales. Bass Ale would be a leading example from this region. Similarly, Dublin, Ireland which is renown for darker beers like stouts and porters, has a water profile that is high in bicarbonate content, which balances the acidity of the darker, roasted grains used in these beer styles. Guinness Stout is a prime example of a darker ale from this region.
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