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Why did the water in Burton upon Trent help create pale ale?

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Six small glasses of craft beer in varying amber and golden hues are arranged on a metal tray atop a wooden bar counter in Brussels, Belgium. — Beer Glasses of beer in a bar in Brussels.

The water in Burton upon Trent was instrumental in the development of pale ale because it is naturally impregnated with calcium sulfate, which is derived from gypsum deposits in the area.1

This specific mineral content is highly advantageous for brewing, as it helps create the distinct flavor profile associated with the town's famous ales. The unique quality of this water is so significant to the brewing industry that the term "burtonize" was coined to describe the process of adding gypsum or other salts to water elsewhere to approximate the chemical composition and brewing characteristics of the water found in Burton upon Trent.12