Sour beer water profile

[DylanTO]

Hey, so I've just gotten into adjusting my water and it's not nearly as complicated as I'd thought. (Thank you Bru'n Water)

I understand that chloride and sodium enhance malty flavors and sulfate enhances hop flavor, but what levels of these three (or any other) components work well for sour beer?

I'm actually surprised that I couldn't find any posts about this already!

 

[DylanTO]

No ideas?

 

[CadillacAndy]

If it was me, I would probably go toward the malty side with chloride. Do you have a water report or are you just winging it?