Burtonizev.
/ˈbəːt(ə)nʌɪz/ transitive. To harden (water for brewing) by treatment with the sulphate and chloride of magnesium and calcium or other salts.
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Burtonize1882
1882 E. G. Hooper Man. Brewing (ed. 2) 120 Burtonising... A hardening mixture giving solids similar to those of the Burton water may be made as follows:—Four parts of gypsum [etc.].
1892 H. E. Wright Handy Bk. Brewers 116 The presence of bicarbonates or carbonates may explain certain negative..results which sometimes attend the so-called ‘Burtonising’ of brewing water.
1940 H. L. Hind Brewing II. xxiv. 589 The fall in pH from its original value of 5·6–5·8, which are normal figures with liquors that contain 10–12 parts per 100,000 of carbonates and little or no gypsum, or rather lower values if ‘Burtonizing’ is adopted, is very slight.
Derivatives
Burtonizer n. /ˈbɜːt(ə)naɪzə(r)/ see quot. 1908.
/ˈbɜːt(ə)naɪzə(r)/ see quot. 1908.ΘΚΠ
the world > food and drink > drink > manufacture of alcoholic drink > brewing > [noun] > water hardener
Burtonizer1908
1908 Daily Chron. 12 Nov. 1/2 Burtonisers..are chiefly sulphates and chlorides of calcium and magnesium.
This entry has not yet been fully updated (first published 1933; most recently modified version published online December 2018).
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