Water & Soil

Beneath Norfolk and Suffolk lies chalk, a soft limestone formed from the shells of ancient marine creatures. On top, glaciers from the Ice Ages deposited a layer of boulder clay, a mix of clay, sand, and stones. The land looks flat, but beneath the fields, the chalk holds water like a sponge.

This groundwater is rich in lime, and therefore hard, as described by the British Geological Survey. Hardness comes from dissolved lime, the same substance that leaves scale in a kettle. Even today, breweries draw water from the chalk, particularly further inland.

What does lime-rich water do to beer? It brings a lot of carbonate, which dulls bitterness and makes the flavor feel broader. Brewers in East Anglia compensate for this. As is common practice across the industry, they treat their water, removing carbonate or adding salts as needed.

Along the coast, the picture is different. Southwold sits on Sole Bay, a North Sea inlet after which Adnams named the Sole Bay Brewery. In 1672, a naval battle between the English and Dutch fleets was fought in the bay. A Grade II listed lighthouse stands just steps from the brewery.

Inland, the rivers of the Norfolk Broads flow through flat waterways lined with reeds and willows. The wherries—sailing barges with black sails—gave Woodforde's Wherry its name. The area is also one of the driest in England, which benefits barley cultivation.