Later in the second half of the nineteenth century, the recipe for pale ale was put into use by the Burton upon Trent brewers, notably Bass; ales from Burton were considered of a particularly high quality due to synergy between the malt and hops in use and local water chemistry, especially the presence of gypsum. Burton retained absolute dominance in pale ale brewing until a chemist, C. W. Vincent discovered the process of Burtonisation to reproduce the chemical composition of the water from Burton-upon-Trent, thus giving any brewery the capability to brew pale ale.