Saison water assistance

[alix101]

This is, my first venture into Belgian brewing (apparently it, happens to all home brewers) The styles are so diverce, and some IMHO revolting, however I have acquired at taste for orval and some (not all)saison s I listed orval as I would class this, although trappist, in the style of a, saison I enjoy.
Enough waffle.
I've read that they tend to be high in bicarbonate. My water is pretty much voide of anything it's good for pale, ales lagers without doing alot other than removing chlorine.
I want to know with such a diverse style are water treatments beneficial in creating a saison.
cheers

[bob3000]

Farmhouse ales says you want sulphate above 100pm and obviously calcium needs to be above 50ppm. And i think that's all you need to worry about, apart from adjusting ph with acid.

[mabrungard]

Don't go crazy with the sulfate, but you do want the sulfate in the water to help dry the beer's finish. 100 ppm should be good. I would keep the sodium and chloride more modest, below 40 ppm.

[alix101]

Thanks for the replies, I brewed this yesterday I ended up just adding Gypsum to the boil, I figured it's such a diverce style, does it really matter ! I'm sure farmers back in the day didn't bother to take
alkalinity tests

[mabrungard]

I'm sure farmers back in the day didn't bother to take alkalinity tests

You are definitely right about that. They either could or couldn't make good beer depending on where they were and what the water was like. Fortunately we have the ability to alter our environment...and our brewing water.