Water is the primary ingredient in beer, comprising 90–95% of finished product volume. Brewers have long known that water chemistry — mineral content, pH, hardness — profoundly affects fermentation and flavor. But an emerging concern is gaining attention in the craft brewing community and the wider beverage industry: the presence of PFAS in source water and its implications for product quality, consumer safety, and regulatory compliance.
Why Breweries Are Particularly Concerned
Unlike most consumer goods that process water as a minor ingredient, beer is essentially concentrated, partially fermented water. A craft brewery producing 1,000 barrels per year uses roughly 3–6 million gallons of water annually (accounting for cleaning, cooling, and processing as well as the beer itself), meaning the cumulative PFAS load from contaminated source water is substantial.
Additionally, beer concentration through boiling — while not a PFAS treatment method — may increase PFAS concentrations in the finished product relative to source water, since PFAS do not volatilize with steam. This concentration effect has been observed in brewed tea and coffee and likely applies to beer as well, though published research specifically on beer is limited.
Testing in the Brewing Industry
Several regional surveys have found PFAS in craft beers, with levels generally tracking PFAS contamination in local municipal water supplies. A 2023 study from Toxic-Free Future found detectable PFAS in several major beer brands, though typically at concentrations below current drinking water regulatory thresholds — which themselves are set for direct water consumption, not the higher consumption rates that PFAS concentration effects might create.
The Brewers Association, representing small and independent American brewers, has published guidance encouraging members in PFAS-affected areas to test their water source and evaluate treatment options.
PFAS Sources in Brewery Operations
Municipal water supply PFAS contamination is the most common concern, but breweries may face additional sources:
- Facility history: Breweries located in industrial areas or near military installations may have on-site or nearby groundwater contamination
- Equipment and packaging materials: Some conveyor lubricants, packaging materials, and food-contact surfaces historically used PFAS coatings
- Cleaning agents: Some industrial cleaning products contain PFAS, though the brewing industry’s detailed cleaning-in-place (CIP) protocols typically use well-characterized chemistries
Treatment Options for Brewery Water
Breweries have several options for treating PFAS in source water, with varying implications for water chemistry and process efficiency:
Reverse osmosis: RO achieves 90–99% PFAS removal but also removes minerals essential for brewing chemistry. Breweries using RO typically reintroduce specific mineral salts (gypsum, calcium chloride, etc.) in precise quantities to achieve target water profiles for different beer styles. This “build from scratch” approach actually offers advantages for recipe consistency.
Granular activated carbon (GAC): GAC systems can be integrated into brewery water treatment without the demineralization effect of RO. Performance varies by PFAS compound, with short-chain PFAS requiring more attention to contact time and media selection.
Ion exchange resins: High-capacity anion exchange resins designed for PFAS removal (such as single-use resins or regenerable PFAS-selective resins) provide effective removal while maintaining desirable minerals.
Regulatory Landscape for Beverages
The FDA, which regulates packaged beverages, has not yet established specific PFAS limits for beers, wines, or other beverages. However, the agency’s ongoing review of PFAS in food and beverages is expected to result in guidance that affects the industry. Several states are moving ahead of federal action with inquiries and voluntary testing programs.
For breweries with marketing emphasis on quality, local sourcing, and consumer health — hallmarks of the craft brewing identity — addressing PFAS in source water is both a quality management issue and a brand integrity consideration. Proactive testing and treatment positions breweries favorably as regulatory requirements evolve.