It’s National Drink Beer Day – and in honor of the holiday, we’d love to take a moment to bring your attention to that pint glass of water you’re holding.That beer you’re about to lift? It’s really just a little malt and hops in water. Actually, that glass is at least 95% water by volume. And that water also supports the growth of the yeast that turn hops, barley, sugar and water into ale. Makes sense that the quality and flavor of your beer probably has more to do with the quality of your water than any other ingredient! In the past, breweries were located in areas with good water supplies. And the water gave the beer its distinct flavor. Today’s craft beer market is much the same – each brewer, from large to small, depends heavily on the flavors of the water they use to make that beer.
“People have always thought about the water, because if you went back 100 years ago, when maybe you couldn’t do anything about the water — people put breweries where there were great water supplies,” brewmaster Garrett Oliver says. “The flavor of the beer would often be based upon the local water. And they would position the brewery in the right place to take advantage of that.”www.maltingandbrewing.com. Other beers require higher mineral levels for proper flavor. It is said that the hard water in Burton-On-Trent was ideal for pale ales while the soft water of Dublin made for great stout. And all stages of beer production require large amounts of water to produce a quality brew. This is where careful scientific testing of exactly what’s in the water becomes essential for recreating the brew’s flavor when manufactured from another water source. You may not need to treat your water at all. However, even a little chlorine will kill the yeast and the flavor will come through in the beer – something our water treatment systems can easily remove.