The Secret to the Best Tasting Beer

We have all heard the claim that New York has the best bagels. The reason? They say it’s the water – and we believe them. And because beer is 90-percent water, it is inarguably a crucial ingredient in brewing.  

Your standard city tap water is full of chlorine, alkaline, and various other flavors - and mouthfeel-altering ingredients. Of course, you can certainly use city water to make some great beer, but for total control, reverse osmosis is the best option.

Reverse osmosis (RO) goes far beyond the everyday water filtration set-up. RO is a multi-step, excruciatingly slow process, that removes 99% of all ions and dissolved solids – including iron, fluoride and chlorine – and it reduces bicarbonate significantly. The result is water that is extremely low in minerals and alkalinity, nearly the same as distilled water.

To capture the true essence of the beers we brew, we have invested in a complete RO system, which supplies all the water to our production brewing equipment. Starting with a blank slate allows our brewers to create water profiles to match our target beer. Water chemistry discussions can become boring and academic, but in short, after we strip the city water down to nearly zero parts per millions, we can then build it back up by adding the proper measurements of various salts and minerals identical to the profiles found geographically from Düsseldorf to Dublin and historically from Dortmund to Burton-on-Trent.

The result is a delicate, clean, and authentic beer on par with the pint you would raise in Pilsen or the cup you would have enjoyed in ancient Mesopotamia.