[Brought to you by the fine folks at Brewing and Distilling Analytical Services, LLC (BDAS, LLC),

Lexington, KY. October 2013. www.alcbevtesting.com]

We need to accept that water quality is critical to the production of safe and
wholesome beverages. With suitable adjustments it can be used to produce different beer
styles or for the production and dilution of distilled spirits. It must be understood, as a raw
material, from its input to the plant (from the local water authority or from the well) and must
be managed from the source through to final product. An article in our “Quality Control” series
on water would complement this brief article. It was presented in the Scandinavian Brewers
Review last year and is available as a reprint upon request. We also recommend the new book
by John Palmer and Colin Kaminski “Water: a Comprehensive Guide for Brewers” (Brewers
Publications, 2013) which will also be useful to other craft-beverage personnel and chemists.
For the already more technically minded there is also the book in the EBC Manual of Good
Practice series on “Water in Brewing” (Fachverlag Hans Carl, 2001) as well as a title covering
“Brewery Utilities”. [Other references can be made available upon request from BDAS, LLC.]

Water is often overlooked as a raw material but it must be of a purity and a

composition suitable to the task at hand. Water may initially be contaminated by numerous
chemicals, heavy metals, microbial and physical hazards all of which may pose health risks (or
subsequent process or flavor problems in beverage manufacture) if present above carefully
defined limits (such limits may be set by the water authority or by the brewer or distiller as to
be suitable for its intended purpose.) “Purified or treated” water from a legal viewpoint may
still retain or contain components that affect brewing or distilling operations and subsequent
product.

Microorganisms may be present in water and include pathogens and organisms

which thrive in a brewery or distillery environment (subject of a potentially different article) if
they can gain access to the water supply system. Pathogens include bacteria such as E. coli,
Salmonella, Listeria, Vibrio strains, viruses and parasites including Giardia and Cryptosporidium
species. [These are the organisms the local water authority should be monitoring for and
controlling and are often the reason for “boil water” advisories when delivery systems are
compromised. However backflow issues and damage to sewer systems and incoming pipes to
the brewery or distillery could be a source of such contamination. In the latter cases it is the

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plant operator’s responsibility to monitor and control to ensure worker and consumer safety.]
Hazardous chemicals and metals in water include; lead, copper, methyl-tertiary-butyl-ether
(MTBE), trihalomethanes, arsenic and benzene and many others such as herbicides, pesticides
etc. As these may vary seasonally (unusual weather patterns), geographically (neighboring farm
lands?) and with introduction of new agricultural treatment chemicals, a knowledge of the local
environment and a discussion with water experts would be encouraged if at all possible.

Breweries and distilleries should thus have programs in place to understand and
monitor the quality of the water used and to be able to treat and adjust it to make the safest
and most desirable solvent for the multiple purposes in which it plays a role. Specified
requirements should be in place. The monitoring of quality goes beyond relying on local water
authority reports as these are often averages, vary by season and may not cover all desired
attributes that the alcohol beverage producer needs to be aware of. Though the local authority
should be consulted and encouraged to supply you requisite facts and information that form a
part of the quality assurance program at the individual facility. [A laboratory such as BDAS, LLC
can also advise as to sampling and analysis of critical parameters. See also below.]

Potable water supplies must meet all U.S. Environmental Protection Agency
(EPA), Safe Drinking Water Act (SDWA), World Health Organization (WHO) and federal, state
and local government regulations. These may be found on-line or in treatises covering water
and waste water. Standards must be set and be used for unregulated water supplies such as
wells etc. In addition to knowing as much about the source of the water as available, and
seasonal changes to the overall quality, it is also important to find out as much as possible as to
how the water authority treats the water and if this also might vary due to seasonal or
unexpected conditions, etc. If using a well based source do seasonal events promote radical
changes in quality? Such water should be tested in house or at a facility such as BDAS, LLC.
regularly. Even though the water is “pure”, “clean” and has met “stringent guidelines”, the
treated water may contain ozone, chlorine, chloramines and/or other agents to protect it in
distribution but that can have a big impact on the colloidal and flavor stability of alcoholic
beverages.

Which chemicals such as pesticides, volatile organic compounds (VOC) or

microorganisms from sewage or farm-run off might permeate into the water supply? How does
the water authority treat its water during “normal periods” or if events as outlined above affect
it at other times (during severe flooding or droughts etc.)? And how do those treatments affect
your physical plant and process and beverage? How do you effectively eliminate any
detrimental compounds such as chlorine, chloramines, ozonation etc.? These are questions that
are best answered by water treatment companies and water engineers installing or modifying
brewery and distillery systems. Questions also need to be asked about how the sanitation and
cleaning chemicals routinely used in the brewery and distillery affect the plumbing of
brewhouse/distillery water systems (plastic, hoses, or metal piping or fixtures etc.). Seeking
advice on waste water disposal and the sewer system have been overlooked by many aspiring
brewers and distillers to their ultimate cost (or shutdown – sometimes permanently!); the cost

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of treating and disposing water becoming ever more critical issues for water authorities, States
and consumers alike.

There are many different methods for disinfecting water all of which will dictate
how you process the water to start your operations. Engineering should allow one way flow (no
back flow) of water to prevent contamination and there should be a way to test the levels of
the disinfectant/treatment agents used by the water authority. Or if the water is treated by you
from a well source for example, tests must be run frequently and in a timely manner.
Guidelines exist for treating or understanding how the water has been treated and at what
level (ppm) or dosing has been made and how long those “preserving” chemicals last. These
facts if known will help brewers and distillers avoid many issues down the road.

Assumptions that the water is known to be free of microorganisms (or that they
will be destroyed during processing), pesticides, herbicides, potent odorant chemicals (geosmin
from seasonal algal blooms – difficulty to remove – for example), heavy metals and fluoride,
chlorine and nitrates, etc. (see EPA water guidelines or the Quality Control series article on
Water by Spedding, or the books referenced at the start of this article for details) then some
key tests can be recommended to be aware of and to allow adjustments to be made for
brewing purposes. Total dissolved solids, hardness and alkalinity should be known. Water
hardness changes can indicate the seasonal changes in the water quality and forms an easy test
to do – while also measuring calcium and magnesium levels important for brewing and distilling
(distillers dilution water should be as pure as possible – even traces of calcium can cause hazes
in spirits. See the BDAS, LLC guide to “Water for Distillers” and “Hazes in Spirits” for key
information here). Alkalinity – one of the most difficult concepts for non-water chemists is
described in the book by Palmer and Kaminski (and other works) and calculations to assist salt
or acidity adjustments to render water suitable for different beer styles or processes (impacting
efficiency and flavor and product stability for example) are also covered elsewhere. In water
reports from testing at BDAS, LLC for example, there is always a follow up on how best to adjust
water we have tested for the purpose desired. The Palmer and Kaminski work rendering a vast
amount of knowledge on this into a workable text for brewers and others to now better
understand this key topic for themselves.

Water should be free of sand and other physical hazards that can damage
machinery used in the processing of the water or product – broken glass and glass powder in
the bottling shop as a contamination source?). In-house water-treatments, for physical plant
purposes, really form the basis of another topic but we can assist with certain details. For
example chlorination is removed via charcoal filtration yet filters must be checked
(microbiologically – microbial load) and replaced routinely and possibly frequently depending
on chlorine level etc. This aspect is often overlooked when building or re-engineering a facility
for craft beverage production. It should form a key part of discussion with the engineering team
assembling your plant and in any warranty discussions. Another potential issue of concern is
detectable traces of chemicals in the water supply that are allowable, but that when blended
together through application may form another chemical that is not regulated or antagonize a
situation that will later affect the quality of the beer or spirit being produced. Be aware of how

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to determine whether such situations pose a hazard to your product. This involves knowing all
aspects of the downstream processing in detail and why we encourage all beginning brewers,
craft distillers or winery operators to undertake some courses in beverage production. This is
especially important in a currently largely unregulated industry but one that is coming under
closer scrutiny. In a saturated marketplace, as we are now seeing, consistency and quality are
ever more paramount.

Are the sanitation chemicals and disinfection agents used in the plant compliant
with standards applicable for use around alcoholic beverages or soft-drink products? A supplier
may have reformulated cleaning products and these could contain new and unexpected
chemical components that are unacceptable for use around your beverage (“food”) products.
Sensory evaluation of raw materials and final products can be a big and inexpensive part of
quality control testing here. Beyond chemicals, brewers and distillers may need to consider
testing for heavy metals in the product/process water supply, particularly if there are any
leaded water distribution lines leading into the plant (older establishments converted to
breweries or distilleries for example). Heavy metal and non-toxic metal ion contaminants can
affect the product quality, both in reduced flavor profiles (oxidation and metallic notes
included) and shelf life (colloidal stability, hazes, etc.). Breweries and distilleries require high
amounts of calcium and sometimes magnesium for efficient enzyme reactions and pH control in
mashing and “beer-stone” or calcium deposits may build up in tanks, pipes (and especially tight
turns or dead-legs as they are called). These are detrimental to quality from harboring bacteria
that survive in an environment protected from the sanitation chemicals and heated caustic
solution treatments of vessels. Minerals and especially calcium can lead to deposits (calcium
oxalates) and hazes in beer and especially in finished packaged spirits (dilution water for spirits
manufacturers must be almost free of calcium). [See the BDAS, LLC guide to “Water for
Distillers” and “Hazes in Spirits”.] As craft breweries are reaching an age beyond 20 years
physical plant breakdown and wear and tear are leading us to seeing more beer-stone build up,
calcium oxalate issues, microbial contaminations and flavor faults appearing in beer along with
glycol contamination – many of these issues related to corrosion or water-salt and mineral
deposition issues.

Microbiological sampling and testing. Matthew Linske, Lead microbiologist at

BDAS, LLC can best advice on frequency, sampling and protocols for testing water. Special EPA
regulations dictate how water is collected and processed for official microbiological methods to
be valid for example. Amber Weygandt, Lead Beverage Chemist at BDAS, LLC also trained in a
water laboratory and can advise on some EPA regulations and testing needed to ensure safety
and quality of water used for brewing and distilling.

Testing frequencies will typically range from daily or weekly, to monthly and
quarterly schedules based on variables such as the water source, type of disinfection treatment
used, and the product/process and risk factors. In the case of breweries, or distilleries involved
with any sour-mash processes, using various organisms for fermentation - this may require
adjustments to frequency and testing of water supplies possibly compromised from airborne
sources of infection. Is the milling operation in its own area with containment of malt dust? Is

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the bottling plant free of air ducts or currents (from inside or outside) that may have dust and
organisms present? Rinsing bottles before a contaminated airstream deposits dust should be
thought about. Is spent grain out of the brewery? Could any of these sources contaminate
water used in down-steam processes leading to water-born contaminations – microbial and or
physical at bottling or canning time? Many forget the need to have clean, sterile off-odorant-
promoting (if chemically-treated) water during the final stages of production! After careful
brewing many off flavors result from contaminations that can occur at a time when no other
pro-active or remedial actions can be taken to prevent, remove, reduce or destroy them. Sterile
(mineral free – for distillers, chemical and taint-free) and oxygen free water are important at
packaging! While many organisms that can be found in beer are not a major concern, from a
health issue viewpoint, should contamination by organisms such as coliforms be found,
information for remedial actions must be sought. (BDAS, LLC has some details on this required
course of action and on legally responsible reporting of such contamination.). Brewers and
distillers are going to come under more “food manufacturing plant” regulatory oversight and
regulation – so become proactive now. We see many needless issues in final product that can
be related back to either the brewing water or from contaminations of supposedly pure water
delivery lines in the brewhouse. “Water, water everywhere and not a drop to drink.” Be water
wise at every step along the way. Wishing you continued brewing, distilling, RTD and
winemaking success.

Summary. Water is an often overlooked commodity and raw material in brewing

and distilling operations, especially when considering the cost of engineering and building an
efficient brewery or distillery. Yet it is as crucial to producing a quality beverage as any other
ingredient or process in the brewery – in fact many downstream brewing and distilling
processes and reactions depend on the quality of this key ingredient. Beverage manufacturers
consume (and dispose) huge volumes of water and its required quality can vary depending
upon the many, many different functions it has to serve. It has to be of utmost quality if it is in
contact with raw materials and/or forms an ingredient in the actual final product but can be
cross contaminated from sources that don’t need to be as “clean”. When designing a new
facility it is important to think about all the roles water plays in the operation and how best to
use treat and store it economically and responsibly. This article barely touches the surface here
regarding quality issues of this essential and increasing scarce (“clean water”) commodity but
reading the EBC Manuals of Good Practice - Water and the Utilities volumes and the Palmer and
Kaminski book (referenced above) will go a long way to ensuring legal requirements are met,
and consumer safety and confidence are ensured. Consulting a lab that knows a good deal
about water chemistry (BDAS, LLC comes to mind) can also be beneficial. The notes above will
hopefully go a long way towards leading the reader into asking appropriate personnel all the
necessary questions to fully get to grips with this important and fluid topic. [N.B. Some data and
ideas here were found in an article “Critical Flow” by Larry Cohen and Peter Kennedy presented
in Food Safety Magazine – Aug Sept 2007 and would be a good read if it can be sourced. The
authors covered most of the ground on this topic in a short/concise manner from a broader food
perspective. It was, however, relevant to beverages with our insights here embellishing, for
brewers and distillers, general food-related water quality details. More legal discussion was also
provided by Cohen and Kennedy.]

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 Appendix/Summary- Test methods. Testing total dissolved solids (TDS) and water
hardness are fundamental water tests that should be conducted on a daily basis for plants
operating every day – perhaps weekly for smaller less-frequently operating
breweries/distilleries. The measurement of pH is another important test that can be used to
verify water disinfection and should be routine as for testing mash, sparge liquor and run-off
and wort etc. Sample kits exist on the market for routine tests and a laboratory such as BDAS,
LLC can also assist on an as needed basis. Remember do not rely solely on water authority
reports -due to seasonal fluctuations or for important test data they do not routinely supply.
The authority may, however, have more information than on “consumer reports”. Learn to
interpret water reports though as a guide to understanding when there might be a need to
outsource for more involved testing. Certain chemicals and species go hand in hand and levels
can indicate more extensive changes or latent problems – we mentioned above hardness as a
key factor for noting changes in the overall water quality for example.

Do institute a quality assurance program and advocate quality controls for water
as for all other raw materials and processing aids that come into contact with your liquid gold. It
is for your legal and bottom-line safety as well as the safety and security of your consumers.

If concerned with any reported test value seek advice from the municipal or
private water supplier. Is the problem simply due a natural climatic (flood, drought?) or
geological event (earthquake, sink hole?) or a to a new or occasionally necessary treatment
applied prior to the water's arrival at your brewery or distillery? If a local or regional disaster
hits or unusual weather occurs a quick consultation with the water authority, university water
chemist or requesting a complete water analysis might be in order! Also, as you should be
doing routinely for other tests, check your own laboratory water test results and any water
treatment systems to ensure the problem is not occurring in-house! Call us at BDAS, LLC for
more details, references, our other guides to quality in beverage manufacture or just to speak
with our Microbiologist – Matt and Chemists – Amber and Gary. 859-278-2533 -
www.alcbevtesting.com

Required promotional statement –endorsement : [BDAS, LLC is a TTB certified premier facility offering
a full range of analytical services: physical, chemical, microbiological and sensory testing to brewers,
distillers and winemakers for beer, wine and spirits and raw materials (including water) and
processing aids. The sole function of BDAS, LLC is to teach clients about, and to test, their alcoholic
beverages in an unbiased environment to the best of our, or occasionally affiliate laboratory, abilities.
We do not supply processing aids, chemicals, yeast, hops or malt/adjuncts to the beverage
manufacturer and can thus assure unbiased testing of products and raw materials obtained by clients
from other suppliers or sources. “The answer is yes…now what is your question?” As we grow with our
clients we aim to be the most cost effective and best analytical testing facility in the US for alcoholic
beverages –especially beer and distilled spirits and are proud to have been chosen by many businesses
for their Certificates of Analysis and ANEXO certifications for export or State to State
shipping/distribution purposes – a process we know better than anyone. Enjoy many of the products
we test both here in the US and now many (beers) in Brazil for the upcoming festivities! Most US
brewers relying on our ANEXO’s to Brazil and qualifications for export certifications! ]