__________________ describe(s) the relationship between water mineral content, mash, and beer pH.

The ________ ion accentuates hop bitterness, making beer seem drier and crisper.

____________ is the most important mineral constituent in brewing. It is instrumental to many yeast, enzyme, and protein reactions, both in the mash and in the boil.

True or false: In general, low beer pH (more acidic) makes beer flavor brighter and more assertive, while high pH (more alkaline) makes flavors softer and more rounded.